Lamb or goat
Excellent the unmistakeable flavour of the lamb and the goat on the grill,
eaten still warm immediately after cooking and accompanied by a good wine.
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 Cordula
The slim and crass bowel of lambs and milk calves interwoven like a cord and
filled with pieces of stomach of the same animal. The cordula is cooked on
the skewer on the brace.
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Mixed fish grill
We find mullets and roast tinca, gleans, gilthead, eels, sardines and cuttlefishes.
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Pork on the grill (Porchetto)
Typical second course of the Sardinian kitchen, spread practically on the
whole island: pork on the grill. Cooked on the grill in different ways it
is eaten warm or cold, flavoured with myrtle.
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Sausage
A very special second course: fresh sausages, usually roasted.
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Tuna
Tuna dishes are typical of the Carloforte gastronomy, the St Peter island,
where delicious tunas are fished.
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