The gastronomic uniqueness of the Sardinia region derives from the fact, of course, that it is an island, and that therefore any contamination has been much more difficult. Sardinia is famous for the fregola, carasau bread and malloreddus. To the delight of carnivores, we also find the suckling pig on the spit, sheep meat and various sausages. Let's not forget the myrtle and almond-based desserts.