When in Rome, do as the Romans do — and when in Cagliari, you live by Sardinia's unwritten island rules. The first rule is to always enjoy the freshest seafood; rule number two is to never skip ...

At the time of writing, I confess you will need to go to an Italian deli or specialist food outlet for fregola, the sun-dried and toasted Sardinian “couscous” specified for this recipe.

This tasty minestrone uses the small balls of fregola pasta, which are often used in Sardinia. The beans are ... them all together in a blender or food processor. Serve the soup with the herbed ...

It shouldn’t be seen as a weird attraction, but a product that keeps alive an ancient tradition and hints at what the future of food might look like. Giovanni Fancello, a Sardinian journalist ...

Italy, famous for its harsh, rugged landscape, crystal blue ocean and passionately preserved traditions. He learns how Sardinian food culture varies wildly throughout the island.