Sardinian cuisine is the traditional cooking of the island of Sardinia, shaped by its pastoral and coastal geography and largely distinct from mainland Italian food. Staples include pane carasau, a thin, twice-baked flatbread preserved for shepherds working remote areas; pecorino sardo, a hard sheep's-milk cheese; and culurgiones, ravioli filled with potatoes, pecorino, and mint.
Lamb, goat, and spit-roasted suckling pig (porcheddu) reflect the island's herding tradition, often flavored with wild herbs like myrtle and rosemary, while coastal areas favor simply prepared whole fish, clams, and mussels. Centuries of foreign rule, including Phoenician, Roman, Byzantine, and Aragonese influence, left traces such as the occasional use of saffron.