The wine routes lead us along the coastal road from Bosa to the Alghero Nurra and Romangia areas, rich in ancient traditions.
The famous Cannonau, Vermentini and Cagnulari, along with Torbato and the more delicate and recent “Novelli”, are produced here.
The dishes typical of this area are some of the most famous in Sardinia; in Alghero you can taste lobster cooked Catalan-style, boiled and seasoned with oil, vinegar and onions; polpagliara, boiled octopus with a spicy sauce; pesce all’agliata, fish seasoned with garlic, parsley, oil and lemon juice.
The Festival of Bogamarì taks place in Alghero every weekend from January to March: sea urchins can be tasted along with a glass of good wine at the stalls of Forte de la Magdalena or in the most renowned restaurants in town, which offer special menus.
If you love crustaceans, you can’t miss “L’Aragosta (lobster) nella cucina Algherese”, an event which takes place in Alghero in May.
Sassari too offers many traditional dishes: sa giogga minuda, small snails boiled and browned in oil with garlic, parsley, onion and chili pepper; monzette, brown-shelled snails roasted beneath hot ashes; zimino, veal, meat and entrails roasted over the fire; sa cauladda, a country soup with cabbage, sausage, lard, boiled meat and garlic; fainé, a soft pizza made of chick-pea flour.
With regard to sweets, we suggest sos papassinos: they are prepared for All Saints’ Day and to commemorate the dead and are rhomboid-shaped, made of a leavened bran, lard and egg dough, with currants, pine-seeds, nuts and “sapa”.