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.

When you think of dessert, you probably don't picture a hot, melty cheese pull, but that's exactly what you'll get from seadas, a quintessential Sardinian dessert. The Italian island boasts a ...

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 ...

The project has highlighted the immense richness of the Sardinian food heritage, often forgotten, and has strengthened the dialogue between generations.

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 ...

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 ...

Sardinia also in the front row in Parma in defense of Made in Italy food and health. A large procession crossed the streets and squares of the Emilian city (one of the capitals of Italian agri ...