Sardinia has long attracted beach-loving Italians, who stick mainly to the emerald waters of the highly developed northern coast. But those in the know traverse the island’s rural interior for a feast of earthy flavors, hit Cagliari on the south side for Italy’s most spectacular public fish market, and check out the young chefs coaxing traditional ingredients into evolved dishes with Sardinian flavors at their core.⁠ ⁠ Sardinia is proudly carnivorous, with a strong culture of roasted suckling pig, goat, and lamb, as well as wild game, especially wild boar, which you’ll see strapped to SUV hoods after successful hunts in the fall. In a place in which sheep outnumber people more than two to one, the cheese scene is vast. But perhaps the most dominant ingredient across the island is durum wheat, which is used in intricate pasta shapes and museum-worthy, sculptural breads.⁠ ⁠ Tap the link in our bio to read more.⁠ ⁠ ✍️: Katie Parla (@katieparla)⁠ ⁠ 📸1,4,5: Katie Parla (@katieparla)⁠ 📸2: Old Friend (oldfriendcagliari)⁠ 📸3: Durke