Cover -- Title Page -- Copyright -- Dedication -- Table of Contents -- FOREWORD -- INTRODUCTION -- BEAUTIFUL SARDINIA -- Geography and Nature -- Nuraghi -- Invasions and Conquests: "He Who Comes from the Sea, Comes to Rob" -- Sardinian Language (Sardo) -- Murales -- Sardinian Food -- Foods of the Interior -- The Sea and Its Bounty -- Food as Tradition -- Bread -- Cheese -- Sardinian Ingredients -- Bottarga -- Extra Virgin Olive Oil -- Honey -- Saffron -- Sundried Tomatoes -- Wine -- Liqueurs -- ANTIPASTI -- Artichokes with Bottarga -- Burrida, Cagliari-Style -- Burrida, Oristano-Style -- Deviled Eggs -- Focaccia Sarda -- Fresh Fava with Mint -- Herbed Breadcrumbs -- Homemade Breadcrumbs -- Marinated Olives -- Mini Meatballs -- Mullet Bottarga -- Octopus in Tomato and Garlic Sauce (Agliata) -- Octopus with Celery -- Pane Carasau with Pecorino -- Pane Carasau with Olive Oil and Sea Salt (Pane Guttiau) -- Raw, Fresh Fava with Olive Oil -- Shrimp Salad -- Steamed Mussels -- Sweet Pea Frittata -- Tomato Bruschetta with Bottarga -- Vegetable Fritters -- Vegetable Panada -- PRIMI -- Pasta and Risotto -- Baked Fregola with Pecorino -- Baked Semolina Gnocchi with Meat Sauce -- Corkscrew-Shaped Pasta with Zucchini Cream and Bottarga -- Couscous with Vegetables -- Fettuccine with Olives, Capers, and Tuna -- Fregola with Clams -- Fregola with Sausage and Pecorino -- Lasagne with Tuna and Pesto -- Linguine with Lobster -- Lorighitas with Free-Range Chicken Sauce -- Malloreddus (Gnocchetti Sardi) -- Malloreddus with Fresh Fava and Pecorino -- Malloreddus with Meat Sauce -- Malloreddus with Young Pecorino -- Malloreddus alla Campidanese (with Sausage) -- Pane Frattau -- Penne with Wild Fennel and Pancetta -- Potato and Mint Ravioli -- Potato and Mint Ravioli in Tomato Sauce -- Potato and Mint Ravioli with Lamb Ragù -- Ricotta and Greens Ravioli.

Ricotta and Greens Ravioli with Wild Fennel -- Ravioli with Eggplant and Sausage -- Rigatoni with Wild Boar Sauce -- Risotto with Bottarga (Mullet Roe) -- Risotto with Wild Asparagus -- Seafood Pasta -- Spaghetti with Bottarga -- Spaghetti with Clams -- Spaghetti with Crushed Red Pepper -- Spaghetti with Tuna and Olives -- Spaghetti with Wild Asparagus -- Spaghetti with Zucchini and Vernaccia di Oristano -- Tagliatelle with Walnuts -- Soups -- Artichoke Heart Soup -- Asparagus Soup -- Bean Soup -- Bean and Cabbage Soup -- Beet Green and Fregola Soup (Lampazu) -- Fava and Pork Stew (Favata) -- Fennel Soup -- Fregola in Cheese Broth (Fregola in Brodo) -- Garbanzo Bean Soup with Wild Fennel -- Lentil Soup with Potatoes and Beets -- Minestrone with Fava -- Minestrone with Garbanzo Beans -- Pea Soup with Pasta and Ricotta -- Seafood Soup -- Zucchini Soup with Fregola -- Zuppa Gallurese (Zuppa Quatta) -- SECONDI -- Seafood -- Baccalà with Tomatoes, Olives, and Wild Fennel -- Calamari Stew -- Fish in Salt Crust -- Grilled Sardines -- Octopus, Potato, and Green Bean Salad -- Mussels in Spicy Tomato Sauce -- Sardines with Lemon, Garlic, and Parsley -- Sea Bream with Red Onion -- Striped Bass with Vegetables -- Swordfish with Peas -- Poultry -- Braised Chicken with Myrtle and Red Wine -- Chicken with Capers -- Chicken with Tomatoes and Olives -- Chicken with Vernaccia di Oristano -- Meats -- Sanguinaccio (Blood Sausage) -- Goat with Wild Fennel -- Cordula -- Lamb Stew -- Lamb with Fennel and Sundried Tomatoes -- Lamb Stew with Potatoes -- Meatballs -- Panadas -- Pork Chops with Olives and Vernaccia di Oristano -- Pork Roast with Mediterranean Herbs -- Spring Lamb with Artichokes -- Spring Lamb with Fava -- Tripe Sardinian-Style -- Veal Meatballs -- Veal Porterhouse Steaks with Vernaccia di Oristano -- Wild Boar in Red Wine -- Wild Boar in Sweet and Sour Sauce.

CONTORNI -- Baked Artichoke Hearts with Cheese -- Baked Eggplant -- Endive with Extra Virgin Olive Oil -- Fava -- Fava Salad -- Fava with Pancetta -- Potatoes and Artichokes -- Potatoes with Fennel and Capers -- Potatoes with Mediterranean Herbs -- Roasted Tomatoes -- Sautéed Zucchini -- Zucchini Salad with Tomatoes and Cheese -- DOLCI -- Almond and Orange Brittle (Aranzada) -- Amarettus (Amaretti) -- Butter Cookies -- Chocolate Mirto Truffles -- Crema Catalana -- Fig Tart with Sapa -- Pardulas -- Pecorino with Honey -- Raisin Cookies (Pabassinos or Papassinus) -- Ricotta Cake -- Sebadas (or Seadas) -- SOURCES -- ACKNOWLEDGMENTS -- INDEX -- ABOUT THE AUTHOR.