The Sardinian cuisine is the daughter of the territory in which they lie its origins. As well as the territory, the Sardinian cuisine proves to be forthright, simple but with strong flavors. The morphological characteristics of the island and the climate favor the development of a cuisine of determined flavors and of ingredients on the top of authenticity: thanks to its geographical 'Isolation', Sardinia succeeded, in the course of the centuries, to maintain its agri-food characteristics well defined . The pastoral tradition, strong in this region, has given rise to an impressive variety of typical products, born, not only by the presence of raw materials related to the work itself, but also by the need to live, for medium-long period without the possibility to prepare elaborated food. The Sardinian tradition boasts several types of pasta, dried and fresh, and traditional bread. The basic ingredient is always the durum wheat semolina and is used to prepare the famous" malloreddus"(typical type of pasta), "pane carasau" also known as music paper (very thin bread), fregola handly made with the shape of little balls and toasted in the oven, culurgionis with ricotta cheese (fresh hand made pasta). Between the main meal, great space have the lamb with fennel or with olives and the piglet perfumed with myrtle(a typical plant). Unique are Sardinian sweets: pabassinas, cookies glazed with raisins (dried grape), suspirus almond paste bites, pardulas cupcakes stuffed with ricotta cheese and the famous seadas made with fresh pecorino and garnished with honey of the island.The strong bond with the land The Sardinian cuisine is the daughter of the territory in which they lie its origins. As well as the territory, the Sardinian cuisine proves to be forthright, simple but with strong flavors. The morphological characteristics of the island and the climate favor the development of a cuisine of determined flavors and of ingredients on the top of authenticity: thanks to its geographical 'Isolation', Sardinia succeeded, in the course of the centuries, to maintain its agri-food characteristics well defined . The pastoral tradition, strong in this region, has given rise to an impressive variety of typical products, born, not only by the presence of raw materials related to the work itself, but also by the need to live, for medium-long period without the possibility to prepare elaborated food. The Sardinian tradition boasts several types of pasta, dried and fresh, and traditional bread. The basic ingredient is always the durum wheat semolina and is used to prepare the famous" malloreddus"(typical type of pasta), "pane carasau" also known as music paper (very thin bread), fregola handly made with the shape of little balls and toasted in the oven, culurgionis with ricotta cheese (fresh hand made pasta). Between the main meal, great space have the lamb with fennel or with olives and the piglet perfumed with myrtle(a typical plant). Unique are Sardinian sweets: pabassinas, cookies glazed with raisins (dried grape), suspirus almond paste bites, pardulas cupcakes stuffed with ricotta cheese and the famous seadas made with fresh pecorino and garnished with honey of the island.