Emerald Coast Food and Wine

The Emerald Coast, or Costa Smeralda, is a paradise not only for its stunning landscapes but also for its incredible culinary offerings. Rooted in Sardinian traditions and enhanced by the region’s coastal bounty, the food here is a celebration of fresh, local ingredients and time-honored recipes. From the delicate flavors of freshly caught seafood to the robust and earthy notes of Sardinia’s famous pecorino cheese and porceddu (roast suckling pig), the cuisine of Costa Smeralda is as vibrant as its turquoise waters. Complementing these dishes are the region’s exceptional wines, particularly the crisp and aromatic Vermentino di Gallura, which pairs perfectly with the flavors of the Mediterranean. Whether dining at a seaside trattoria or indulging in a luxurious gourmet experience, the Emerald Coast offers a culinary journey that is as unforgettable as its breathtaking views.

APPETIZERS

The Emerald Coast, known for its luxurious charm and breathtaking scenery, also boasts a culinary scene that is both vibrant and diverse. Appetizers, or antipasti, are an essential part of the dining experience here, offering a delicious introduction to the flavors of the region. Drawing inspiration from Sardinian traditions and the Mediterranean coastline, the appetizers of Costa Smeralda and its towns are a celebration of fresh, local ingredients and culinary creativity. Given its coastal location, it’s no surprise that seafood takes center stage in many appetizers along the Emerald Coast. Dishes like carpaccio di polpo (thinly sliced octopus drizzled with olive oil and lemon) and gamberi marinati (marinated shrimp) highlight the freshness of the sea. Another favorite is bottarga, often called “Sardinian caviar,” which is made from cured fish roe and served thinly sliced or grated over crostini for a salty, umami-packed bite. The Emerald Coast’s appetizers also showcase Sardinia’s renowned cheeses and cured meats. Pecorino sardo, a flavorful sheep’s milk cheese, is often served alongside pane carasau, a traditional thin and crispy flatbread. Mazza Frissa, made ahead of time with cow’s milk, semolina flour, and a pinch of salt, is often enhanced with a fulsome portion serving of Sardinian Pecorino cheese on top. Local charcuterie, such as salsiccia sarda (Sardinian sausage) and prosciutto crudo, is a common feature on antipasti platters, offering a rich and savory start to any meal.

For a lighter option, vegetable-based appetizers are a popular choice. Zucchine alla scapece, a dish of marinated zucchini with mint, garlic, and vinegar, is a refreshing favorite. Melanzane alla parmigiana “Sarda” (eggplant layered with tomato sauce and cheese) is another classic, offering a comforting and flavorful bite. Local olives, often marinated with herbs and citrus, are a simple yet irresistible addition to any table. Each town along the Emerald Coast adds its own twist to the appetizer experience. In Porto Cervo, expect to find upscale versions of traditional dishes, such as tuna tartare with a Mediterranean twist or sea urchin bruschetta, which highlights the region’s seafood bounty. In nearby Baja Sardinia, you’ll encounter rustic, hearty starters that reflect the town’s laid-back charm, such as frittelle di zucchine (zucchini fritters) or polpette di pesce (fish croquettes).

FIRST COURSE

Given its coastal location, it’s no surprise that seafood plays a starring role in many first courses. Dishes like spaghetti ai ricci di mare (spaghetti with sea urchin) and linguine alle vongole (linguine with clams) are popular choices, offering a taste of the sea with every bite. In towns like Porto Cervo, you’ll find elevated versions of these classics, such as tagliolini al nero di seppia (squid ink pasta) served with fresh shrimp or lobster.

Risotto is another beloved first course along the Emerald Coast. Risotto alla pescatora (seafood risotto) is a local favorite, featuring a medley of freshly caught fish, mussels, and calamari. For something unique, some restaurants incorporate Sardinian ingredients like bottarga (cured fish roe) into their risotto dishes, adding a rich, briny depth of flavor. While the Emerald Coast has its own flair, it also honors Sardinian culinary traditions in its primi piatti. Culurgiones, Sardinian stuffed pasta similar to ravioli, is often filled with potatoes, pecorino cheese, and mint, then served with a simple tomato sauce or butter and sage. Another favorite is malloreddus, also known as Sardinian gnocchi, which is typically served with a hearty sausage and tomato ragù.

For those seeking lighter or vegetarian options, the Emerald Coast offers plenty of seasonal first courses. Pasta alle verdure di stagione (pasta with seasonal vegetables) highlights the region’s fresh produce, while risotto al limone (lemon risotto) offers a bright and refreshing choice. Puligioni is a ricotta filled ravioli topped with pea sauce, bringing a surprising sweetness to the dish will satisfy all areas of your palate, and provide a traditional eating experience. Dishes infused with Mediterranean herbs and local olive oil create a perfect balance of flavors and can be found all along the Emerald Coast. Each town along the Emerald Coast adds its own unique touch to the primi piatti, or first course experience. In Baja Sardinia, you might find rustic dishes like zuppa gallurese, a hearty baked bread soup layered with pecorino cheese and broth, reflecting the town’s more traditional roots. Meanwhile, in Cannigione, seafood dominates the menu, with dishes like fregola con arselle—a Sardinian couscous-style pasta served with clams in a light tomato sauce.

SECOND COURSE

With its prime location along the Mediterranean, the Emerald Coast is renowned for its seafood dishes. Orata al forno (baked sea bream) is a popular choice, often prepared simply with olive oil, lemon, and fresh herbs to let the natural flavors shine. Another favorite is aragosta alla catalana (Catalan-style lobster), a luxurious dish featuring succulent lobster served with a refreshing salad of tomatoes and onions. In towns like Porto Cervo, you’ll find elevated versions of these classics, such as branzino in crosta di sale (salt-crusted sea bass), a dish that combines flavor and theatrical presentation.

For those craving meat, the Emerald Coast offers a variety of dishes that highlight Sardinia’s pastoral traditions. Porceddu, or roast suckling pig, is a quintessential Sardinian dish that is often slow-cooked over an open flame for hours, resulting in tender, flavorful meat with crispy skin. The fresh myrtle branches that burn under the pig infuse a unique flavor and texture, leaving the meat soft and juicy on the inside but irresistibly crisp on the outside. Another standout is agnello al mirto (lamb with myrtle), a dish infused with the aromatic flavor of myrtle leaves, a plant native to the island. These hearty dishes are often cooked at home or served in rustic trattorie in towns like Baja Sardinia, where the focus is on tradition and authenticity. The Emerald Coast’s culinary scene also embraces Mediterranean influences, offering lighter, elegant options alongside traditional fare. Grilled swordfish steaks, known as pesce spada alla griglia, are a staple, often served with a drizzle of olive oil and a side of seasonal vegetables. Tonno scottato (seared tuna) is another favorite, typically crusted with sesame seeds or herbs and served rare for a melt-in-your-mouth experience. These dishes are particularly popular in seaside towns like Cannigione, where the catch of the day often dictates the menu.

While seafood and meat dominate the secondi piatti, the Emerald Coast also caters to vegetarians with flavorful dishes that highlight the region’s fresh produce. An option is zucchine ripiene (stuffed zucchini), filled with a mixture of breadcrumbs, herbs, and cheese, offering a satisfying and wholesome alternative. Each town along the Emerald Coast brings its own flair to the second courses. In Arzachena, you may encounter dishes like cacciucco, a rich seafood stew bursting with the flavors of the Mediterranean. Meanwhile, in San Pantaleo, authentic trattorie serve hearty dishes like capretto arrosto (roast goat), a nod to the town’s countryside roots. These local specialties provide a deeper connection to the Emerald Coast’s diverse culinary landscape.

SIDE DISHES AND STREET FOODS

Side dishes in the Emerald Coast often highlight the freshest local ingredients, complementing the region’s seafood and meat-based main courses. A staple on many menus is verdure grigliate, a medley of grilled seasonal vegetables like zucchini, eggplant, and peppers, lightly drizzled with olive oil and herbs. Another popular side is fagiolini al pomodoro, green beans cooked in a rich tomato sauce, which pairs beautifully with roasted meats or fish.

Patate al forno (oven-roasted potatoes) are a classic accompaniment, often seasoned with rosemary and garlic for a fragrant, crispy treat. For a more rustic option, many coastal towns serve cicoria ripassata, sautéed chicory greens cooked with garlic, olive oil, and a hint of chili, offering a slightly bitter yet flavorful contrast to richer dishes. The Emerald Coast’s street food scene is a delicious blend of Sardinian tradition and Mediterranean influences, perfect for those looking to grab a quick bite while exploring the charming towns. A favorite among locals and visitors alike is seadas, a traditional Sardinian pastry filled with pecorino cheese and drizzled with local honey—a perfect balance of sweet and savory flavors that can be enjoyed on the go.

For seafood lovers, frittura di mare (mixed fried seafood) is a must-try. This crispy mix of calamari, shrimp, and small fish is served in paper cones at seaside stalls in towns like Cannigione and Baja Sardinia. Another popular option is polpo arrosto, grilled octopus served on skewers, seasoned with olive oil, lemon, and parsley—a simple yet mouthwatering street food experience.

Each town along the Emerald Coast brings its own unique twist to side dishes and street food. In Porto Cervo, you’ll find elevated street food offerings like bruschetta al pomodoro, toasted bread topped with fresh tomatoes, basil, and olive oil, often served with a gourmet flair. In San Pantaleo, a more traditional vibe prevails, with stalls offering pane frattau, a Sardinian flatbread layered with tomato sauce, pecorino cheese, and a poached egg—a comforting and hearty snack. No meal or street food experience in the Emerald Coast is complete without the region’s signature bread and cheese. Pane carasau, a thin, crispy flatbread, is often served as a side dish or as a base for quick street food creations. Paired with pecorino sardo or ricotta salata, it’s a simple yet irresistible combination that reflects Sardinia’s culinary heritage. Whether you’re indulging in a plate of roasted vegetables alongside a main course or savoring a cone of fried seafood by the sea, the side dishes and street food of the Emerald Coast and its towns provide a delicious glimpse into the region’s culinary soul. These dishes and snacks are perfect for enjoying the flavors of Costa Smeralda while immersing yourself in its vibrant atmosphere.

DESSERTS

The Mediterranean climate of the Emerald Coast lends itself to desserts infused with the flavors of citrus and almonds. Torta di mandorle, a moist almond cake, is a popular choice, often enhanced with a hint of lemon or orange zest. Another favorite is aranzada, a sweet treat made from candied orange peel, honey, and toasted almonds, offering a delightful texture and a burst of citrus flavor. No trip to the Emerald Coast is complete without indulging in gelato artigianale (artisanal gelato). Towns like Cannigione and San Pantaleo are home to charming gelaterie that serve a variety of flavors, from classic pistachio and stracciatella to unique options like mirto (myrtle berry) or Vermentino wine-infused gelato. Enjoying a cone of gelato while strolling along the coast is a quintessential Emerald Coast experience. In the chic town of Porto Cervo, many high-end restaurants and patisseries offer modern interpretations of traditional Sardinian desserts. For example, panna cotta is often infused with local flavors like myrtle or honey for a regional twist. Desserts like tiramisù are elevated with the addition of Sardinian liqueurs, creating a fusion of Italian classics with a Costa Smeralda flair. Street food culture in the Emerald Coast extends to its desserts, with stalls and markets offering quick, sweet bites. Pardulas, small ricotta-filled pastries flavored with saffron and citrus, are a popular grab-and-go option.

WINES

The Emerald Coast, or Costa Smeralda, is not only a destination for breathtaking scenery and luxurious experiences but also a region that celebrates the art of winemaking. While Sardinia as a whole is renowned for its wine heritage, the Emerald Coast and its surrounding towns offer a unique wine culture that blends tradition, innovation, and the flavors of the Mediterranean. From crisp whites to robust reds, the wines of Costa Smeralda reflect the region’s terroir and complement its vibrant culinary scene.

VERMENTINO DI GALLURA: The Star of the Coast

The crown jewel of the Emerald Coast’s wine offerings is Vermentino di Gallura, a crisp and aromatic white wine produced in the Gallura region, which encompasses much of northern Sardinia, including the Emerald Coast. This DOCG-certified wine (the highest designation of quality in Italy) is beloved for its fresh citrus notes, floral aromas, and minerality, making it the perfect pairing for the region’s seafood dishes. Vermentino di Gallura is a must-try for visitors, whether enjoyed at a beach-side restaurant in Porto Cervo or during a vineyard tour in the nearby countryside.

CANNONAU: Sardinia’s Bold Red

While Vermentino reigns as the white wine of choice, Cannonau, Sardinia’s iconic red wine, is also widely celebrated in the Emerald Coast. Known for its bold, earthy flavors and notes of ripe berries and spices, Cannonau is made from the Grenache grape and is often referred to as one of the secrets to Sardinia’s famed longevity. This versatile red pairs beautifully with hearty meat dishes, such as porceddu (roast suckling pig), and is a staple in many of the region’s restaurants and wine bars.

The Emerald Coast’s proximity to the sea and its Mediterranean climate have also inspired the production of unique coastal wines. Some local wineries experiment with aging wines in underwater cellars, where the consistent temperature and pressure create distinctive flavors. These innovative wines are a testament to the region’s creativity and dedication to wine-making. The towns of the Emerald Coast, such as Baja Sardinia, Cannigione, and San Pantaleo, offer charming settings for wine lovers to explore. Many restaurants and enotecas (wine bars) feature extensive wine lists that highlight both local Sardinian wines and selections from across Italy. For a more immersive experience, visitors can join wine tastings or vineyard tours in the nearby Gallura region, where they can learn about the wine-making process and sample wines directly from the source.