Tuna, swordfish, mullet, anchovies and sea bream are just some of the main ingredients of Carbonia-Iglesias’ typical dishes. In addition, bottarga is very common, based on tuna or mullet, a particular type of dried, tropical fish. It is spread on bread with butter or grated on spaghetti. As in the rest of the Sardinian region, here too we find pecorino and pane carasau with its many variations such as pane guttiau, seasoned with oil, salt, baked or with tomatoes. In the flat areas of the Campidano, one can find the typical bread of this area, the civraxu, a large focaccia covered with a brown and crunchy crust with a soft white inside; and legume soups flavored with lard and wild herbs. Amongst the traditional dishes we can also find ravioli stuffed with ricotta and the typical malloreddus, the famous dumplings that are eaten throughout the region; snails, boveri or tappadas are considered real delicacies. The dishes of the Ogliastra cuisine are based on the products of the land and the sea combined together, a cuisine with strong, tasty Mediterranean flavors based on fresh tomatoes and extra virgin olive oil. Among the starters we find Talana, Villagrande or Urzulei hams, sausage, bacon and porchetta. While as regards to the first courses there are culurgiones, ravioli with ricotta and pecorino and malloreddus, classic Sardinian gnocchi, usually prepared with pork sausage.