Sa suppa: typical specialty of Baronìe, similar to “sa suppa cuata” prepared in Gallura. In the past, it was only proposed on occasion of wedding banquets. It is a “poor” dish (…)
Fregola: thick semolina usually handmade (with water and salt) made into small balls and dried in the hot oven (…)
Spaghetti alla bottarga (fish eggs): bring the spaghetti to the boil, then pass them into a pan where had been warmed some olive oil with bottarga (dried mullet eggs, in Sulcis is also made of tuna).