The gastronomic traditions in Oristano area is link to environmental features it's quite varied :fish, vegetables, meat. We suggest to taste:

The bottarga: the Mediterranean caviar is a Oristano speciality and is eaten like a refined hors-d'oeuvre or a pasta seasoning. It's made by muggine eggs (it s a typical fish of this area), they are salted, pressed and dried. up

The mrecca: It is make with the muggine boiled and wrapped in a lagoon pot-herbs called zibba. It's made dried and salted while it has been made cooking. up

The panada: It's a kind of two sheet of pastry stuffed with meat and vegetables or eels, these cooked with dry tomatoes, parsley, oil and salt. Who loves eels this is an ideal area: typical here ar roasted eels that you can taste in village feasts. up

The cheese: they distinguished (characterized) of Sardinian foods production because of the latrge number of cattle and sheeps. The cheese production is the richest in Italy in quality and variety. You can find every kind of cheese and the most famous in the pecorino. up

The sweets: They are quite varied: we suggest to taste: gueffos made with almonds, zippulas tipical in the carnival, gattò and amaretti The typical sweet of Oristano are mostaccioli.  up

Mostaccioli receipt: 500 gr. Of flower, 750 gr. Of sugar, 30 gr. Yeast, a teaspoon of bicarbonate, 1 teaspoon of cinnamon, 1 lemon. In an other Apart: 150 gr. Of sugar, and 2 albumens. To knead the flower with water and yeast. Keep it to rest for some hours. Then, going on to knead, incorporate 500 gr of sugar, the bicarbonate, the cinnamon and the grated lemon skin. Keep to leaven for 2 days. Keep Take the dough and stretch it with about 1 centimetre thickness. With a knife to cut several rhombs and put them in a oily and floury baking-tin . Put into an oven and keep it cook with a low flame until they get a brown colour. At the end brush them with the sugar and albumen prepared bain- marie a part in a bowl.  up

The wines: The classic wine of Oristano is the Vernaccia, a very alcoholic wine (from 15 to 18 degree) right like aperitif and dessert. The ripe grapes are select and are harvested grapes. The wine-making is done in white, and the fermentation is quite long. It reach its maturity around on the third, year with a Gild tonality, delicate, alcoholic perfume with almond shade, delicate taste a little acidulous inclined to be bitter .A dry vernaccia has been produced for some years: it' s the classic vernaccia with a wine distiller until 18/19 degree, and it's suitable for a dessert wine. up