From Cagliari, taking the SS 130, we reach Sulcis, to taste the famous Carignano wine, one of the most famous red-wines on the Island, along with Cannonau. It goes well with local traditional cooking, rich in meat and game dishes. Some white and rosé wines, typical of the Santadi and Teulada areas are produced here, along with the more renowned Carignano.
Traditional dishes from Carloforte stand out among the many delicious specialities of this area: musciamme, dried tuna fillet; cascà, a local version of north-African couscous, with Sardinian fregola, cauliflour, cabbage, chick-peas, artichokes, carrots and broad beans; spaghetti cooked the Carloforte way, with tuna, tomatoes and Genoese pesto; bobba, broad beans soup, panissa, a chick-pea porridge; local tuna, cooked in many different ways.
In Giba you can taste pillus al finocchietto selvatico, hand-made pasta with wild fennel in the dough, and ravioli with wild asparagus, small thin asparagus which grows in the countryside.
In Nuxis we suggest malloreddus with pig and fennel ragout; in Sant'Antioco flour-cakes with aniseed; in Santadi lamb cooked Mauretanian-style, with Sardinian fregola boiled in the meat sauce; finally, the excellent goat and sheep hams produced in Lower Sulcis.