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Alghero will offer the opportunity to taste lobster alla Catalana.<br />
Along the coast of Oristano, rich in ponds and fish farms, it is possible to<br />
taste the merca, typical dish of mullet steamed and flavoured with<br />
glasswort, possibly with the addition of mullet roe (bottargadi tonno), to<br />
be eaten either in slices dressed with olive oil, or grated straight onto a<br />
dish of spaghetti. Not to be missed is roast eel, the best on the Island,<br />
caught in the ponds of Oristano.<br />
A superb tuna roe (bottarga di tonno) is made in Carloforte, a village<br />
founded in the XVIII century by Ligurian settlers coming from Tunisia and<br />
the only centre in Sardinia with a fair sea tradition.<br />
The mattanza (killing) of tunas, which are main dish of the Carloforte<br />
cuisine, is still being practiced. In Cagliari, pasta is traditionally seasoned<br />
with the pulp of sea urchin or with cockles, after savouring the most<br />
characteristic dish of the Cagliaritan cuisine: sa burrida, dogfish dressed<br />
with a sauce made with the liver of the same fish, walnuts, olive oil and<br />
vinegar, to be served cold a few days following its preparation.<br />
Currently, Sardinian wines are experiencing a good vintage, after being<br />
viewed for years as secondary wines. The most widespread black tendril<br />
on the Island is the Cannonau. Its most suitable areas are the Barbagia<br />
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