Sardinia · Food

Suckling pig roasted slow over juniper — the inland feast, best at an agriturismo.

Toasted pasta beads with clams — Cagliari's signature bowl.

Pleated potato-mint ravioli from the Ogliastra — order them wherever you see them.

The shepherd's crackle-bread with the island's own sheep cheese and a drop of oil.

Myrtle-berry liqueur, ice cold — Sardinia's hierbas.