The enogastronimic tradition of Sassari is strongly linked to the land and all that it produced: the city is surrounded by large plots of land that were cultivated with high-quality durum wheat. Also in this province the brad is very important starting from the classical “carasau” that here there is the variant named “frattau” seasoned with sauce and fresh pecorino cheese or from “pan’a fittas” seasoned with cheese bread previously put to boil in broth mutton to be softened. As in the rest of the region, here too we find the famous “malloreddus” homemade gnocchi and “maccherones de busa”, a kind of spaghetti that have the distinction of being punctured. All legumes are in the table of the Sardinians and particularly in northern Sardinia where they are used to prepare elaborate soups often flavored and seasoned with wild fennel. Among the meats there is the flesh of lamb, cooked with a very delicate taste. Much appreciated the innards fried with onions and vinegar and flavored with bay leaves. Excellent are snails, a dish much loved by Sassari, which are offered stewed or roasted. Among the wines we recommend the Moscato Sorso-Sennori, as well as a large production, in addiction to those of Alghero of white, rosé and red.