Cagliari has a great culinary tradition with a rich variety of dishes and wines. Particular attention is paid to various seafood appetizers, served with always fresh fish and shellfish of the Gulf of Angels: the “Burrida” a dish of Cagliari which is prepared with a fish called “Gattuccio”. Always as a starter is served octopus salad, with sweet cherry tomatoes, the soup of mussels and clams, the “anguidda incasada”, eels seasoned with bay leaf, parmesan and pecorino. Among the first dishes there are noodles with eels, the “fregola” a typical pasta made by hand, risotto with seafood and malloreddus small semolina dumplings served with tomato sauce, fresh sausage and pecorino cheese . Excellent onion ravioli with fresh pecorino cheese and “culingionis”, a handmade pasta stuffed with cheese and boiled eel; and also the “minestr’e cocciula” a soup made with clams. As for the fish dishes stand out grilled fish, the mullet to “schiscionera”. Among the meat dishes there are the “coiettas” meat rolls stuffed with cheese and bacon, lamb with artichokes and beef tenderloin to ‘”Anghelu Ruiu”, a liqueur wine. The most famous wines are the Nuragus, Malvasia, Cannonau and the Campidano, while the Mastiff is a typical liquor.