While visiting Sardinia we were served this very simple and flavorful snack. Get the recipe for Baked Music-Paper Bread with Rosemary

These pastries are served all over the island of Sardinia. The typical cheeses used are young pecorino and a cows’-milk cheese called peretta, similar to provolone. Get the recipe for Deep-Fried Cheese-Filled Pastries

This stew, though eaten throughout the year, is most popular in Sardinia in the winter, when wild fennel is at its peak. Get the recipe for Dried Fava Bean and Pork Stew

These small ridged gnocchi are perfect for “grabbing” the hearty sauce in this dish. See this recipe for Sardinian Gnocchetti with Tomato Sauce

A simple recipe for this widely popular dish in Sardinia. See the recipe for Roast Baby Lamb with Wild Fennel

If you can’t find oyster mushrooms, use any variety that won¿t fall through the grate of your grill. See the recipe for Grilled Mushrooms

Pani carasau is a staple bread for Sardinian shepherds and can be turned into herb-flavored snacks, broken into bits and added to soup, deep-fried into instant fritters, or, as here, utilized as a form of pasta. See the recipe for Music-Paper Bread Lasagne

These cookies, traditionally made for the Day of the Dead, November 1, are so popular that they’re eaten year-round. See the recipe for Raisin and Nut Cookies