- Lobster alla Catalana

- Lobster alla Castellanese

- Fish all'Agliata

- Mussels and cockles

- Eel

- Mullet

- Zerri

Mussels anc cockles

These are always present in the traditional food of the island’s seaside resorts. Some dishes such as cockle soup made with tomato, olive oil, garlic, parsley and chili, are exclusively linked to certain areas like the town of Olbia which can be considered the Sardinian capital of mussels and cockles. They are typically served as a starter. Mussels can be prepared in various ways: breaded and fried, ‘au gratin’ in the oven , with garlic and parsley or else raw with lemon juice. Cockles can be eaten boiled with lemon juice or used as a spaghetti sauce browned with garlic and parsley.