Typical Sardinian pizza made with puff pastry filled with tomato sauce and (sometimes) capers. Usually eaten around mid-morning. Widespread product in Cagliari and in Southern Sardinia, less known in the north of the island.

A typical Sardinian pasta, made of semolina flour and water. It is usually served with tomato sauce, pork meat and grated pecorino cheese.

The typical Sardinian knife, s'arresoja or resolza, is a steel blade with a handle of ram's horn or mouflon.

Torrone, seadas, pardulas, papassini, copuletas, amarettos, anicini, savoiardi, mustazzolos, pastissus, pistoccheddus, tiriccas.

Sardinia boasts a thousand-year winemaking tradition and today viticulture is the main island arboreal culture. Some typical wines are: bovale, nuragus, cannonau, malvasia, monica, vermentino, carignano, moscato, nieddera, etc.

It is a firm cheese made from sheep milk, specifically from the milk of the local Sardinian breed. It was awarded Protected designation of origin (PDO) protection in 1996.

The Sardinian Baskets represent an important part of the Sardinian tradition of craftsmanship. Depending on the area there are craft baskets with different characteristics, made with materials such as hay, rush, asphodel and with different types of weaving.

Ancient amulet against the evil eye and the evils in general, made of silver and semi-precious stones, usually obsidian and onyx.

Typical Sardinian engagement ring, adorned with filigree and enriched by various designs (depending on the village of origin).

Large and thin crispy sheets of bread, without breadcrumbs, with a discoid shape and variable diameter, obtained from the processing of durum wheat semolina, natural yeast, sea salt and water.