Varied and rich and diverse delicacies, Oristano’s traditional cuisine, bound to both farming traditions and to the sea, is a true explosion of flavors and fragrances expressing all the might of the history and culture of Mediterranean populations, which over the course of millennia and over generations, have allowed Sardinian culinary tradition to be enriched with many contaminations.
Oristano puts on the table ancient recipes with modern interpretations, as well as dishes which stayed unchanged in time, tasting of sea, earth and freshwater, with those flavors telling us of their distant origins.
The breeding of sheep and fine cattle breeds such as the Sardo-Modicana, a slow food presidium, is the creator of ancient recipes with the scent of myrtle and wild herbs.
Cereal cultivation has given bread key importance in nutrition, both for its qualities as a food and for its ritual significance, as with pasta.
The sea and the large pond in which Oristano is tightly located gift local tables with timeless delicacies, such as the Bottarga di Muggine, originated from Cabras and famous worldwide.
And the sea breeze contributes into giving Oristano’s wine their peculiar minerality that makes them stand out.
Food tells of the territory of Oristano in all of its many historical peculiarities, with the experience of sitting at the table being equivalent to travelling in time, through the quality of products, their traditional preparation, and the unique taste of these dishes.