- Aubergines

- Leaf cabbage

- Broad beans

- Artichokes

- Snails

- Cheeses

Snails

Snails are the very essence of Sassari’s cooking. They are cooked with potatoes, in garlic and parsley or in tomato sauce. The larger varieties are stuffed with breadcrumbs, pecorino and tomato sauce. The ‘Ciogga minudda’ (tiny snails) are simply boiled and, after piercing the top of the shells to allow air to enter, are sucked out vigorously. Large and small snails are often cooked with garlic, parsley and breadcrumbs after having been previously boiled. ‘Monzette’ are another type of snail, recognised by their greenish shell and white seal over the hole.