Sardinia is a country rich and diverse, with a vibrant and unique culture.
Sardinia is the second largest island in the Mediterranean Sea, with the Sardinian language being widely spoken on the island, as well as Standard Italian.
It is an autonomous region of Italy, and the nearest land masses are the French island of Corsica, the Italian Peninsula, Sicily, Tunisia and the Spanish Balearic Islands.
Seafood is a regular component in Sardinian cuisine, including sardines, scampi, botargo, squid, tuna and more. Suckling pig and wild boar are also popular. Tomatoes, basil, oregano, garlic and a strong cheese feature heavily in the naturally rustic and flavoursome style of cooking, which also makes prominent use of a variety of pasta.
At Su Sazzagoni we offer a true taste of this wonderful cuisine every day, as well as special “Cena Agrituristica” evenings which showcase not only the food but the culture of Sardinia.
Cena Agrituristica in more detail
Very popular in some parts of Italy and in Sardinia, agriturismo are a sort of farms were the food served is made with the products the owners grow in the farm, often accompanied by homemade wine.
The menu can vary from area to area, but you always get a good number of starters, two different pasta, roasted baby pork and other meat, plus vegetables and cake.
Our cena agrituristica menu reflects the south Sardinia traditions (we all are from Cagliari surroundings)and consists of ten starters, 2 pasta dishes, suckling pig, the aromatic charcoal grilled sausage, vegetables and potatoes,the famous Campidano little cakes like “pardulas”, “guefus”, “ciambelle” and “amaretti”.
During these special evenings the staff often wear traditional Sardinian costumes.
For more about these traditional feasts, see (The Agrituristica Menu Page).