Over 300 homes managed since 2011 in northern Sardinia
Every year we help hundreds of families, couples and groups find the perfect home — with no mistakes and no surprises.
Small durum-wheat semolina gnocchi (malloreddus) with Sardinian sausage ragù, tomato and saffron. It's the Sardinian Sunday dish — if you find it in a local restaurant and not at the marina, it's probably done well.
The Sardinian ravioli of Ogliastra, protected as Culurgionis d'Ogliastra PGI: filled with potato, cheese and mint, with an ear-of-wheat closure braided by hand. Traditionally dressed with fresh tomato sauce and basil. One of the dishes that most express Sardinia's identity — when you see them on the menu in an authentic place, order them.
Fregola is a type of Sardinian pasta similar to couscous, toasted in the oven. With arselle (local clams) it makes one of the best seafood dishes in Sardinia — deep flavours, slow preparation, an extraordinary result.
A festive dish from Gallura (suppa cuata): layers of stale bread and cheese, soaked in meat broth and baked until they form a crust. Rustic, powerful, absolutely not for anyone on a diet. But 100% authentic.
Suckling pig roasted on the spit for 4–5 hours with myrtle, rosemary and mastic. Crisp skin, extremely tender meat. It's Sardinia's emblematic dish — but look for it in inland restaurants or at village food festivals (sagre), not at the marina.
Real porceddu is found at agriturismi (farm-stay restaurants) and country trattorias — often at a fixed price with everything included. Ask us: we'll tell you where they make it best near your home.
Sardinian lamb — protected as Agnello di Sardegna PGI, from a local breed and raised semi-wild — tastes completely different from industrial lamb. It's roasted with wild herbs from the Mediterranean scrub (mastic, myrtle, wild fennel). If you love meat, it's a dish not to miss.
Dried, pressed grey mullet roe — the Sardinian “truffle of the sea”. Produced mainly in Cabras (Oristano) but sold and used throughout northern Sardinia. You grate it over pasta, slice it thin on crostini, pair it with ricotta and honey. You can't not buy it.
Alghero's emblematic dish: boiled lobster with onion, tomato and celery, dressed with oil, lemon and vinegar. Simple, perfect. The lobsters of the Gulf of Asinara are among the most prized in the Mediterranean.
Sea urchins from northern Sardinia, fresh and raw, with bread: one of the best things you can eat on the island. Fishing is regulated every year by the Region: in 2026 it was allowed only for professional fishers, from 2 January to 16 May (with the regional extension), and banned for recreational fishers. Outside that period, be wary of “fresh” sea urchins on the menu.
| Cheese | Character | How it's used |
|---|---|---|
| Pecorino Sardo PDO | Mild (lightly aged) or sharp (long-aged) | On the table, grated over malloreddus |
| Fiore Sardo PDO | Sheep's milk, lightly smoked, intense | In shavings with strawberry-tree honey |
| Fresh Sardinian ricotta | Very light, delicate | With honey, or as a base for desserts |
| Casu axedu and gioddu | Fresh, tangy, almost like yoghurt | With pane carasau — a traditional breakfast |
| Wine | Area | Pairing |
|---|---|---|
| Vermentino di Gallura DOCG | Gallura (Olbia, Palau, Tempio) | Fish, lobster, seafood starters |
| Cannonau di Sardegna DOC | All of Sardinia (especially the Nuoro area and Ogliastra) | Red meat, porceddu, aged cheeses |
| Alghero Vermentino DOC | Alghero | Fish, pasta with bottarga |
| Cagnulari | Sassari area | Cured meats, meat main courses |
👉 With AffittaSardegna you have everything: home + advice + local tips since 2011.
The best food experiences are outside the tourist areas.
👉 We recommend the homes near authentic restaurants.
We help you choose the right home based on the period, area and type of holiday.
👉 Book direct and save up to 15%.
Holiday homes in northern Sardinia
We have managed holiday homes in northern Sardinia since 2011. Book direct: save up to 15%, genuine local support, zero commissions.
