La Ciccia

Spaghittusu cun Allu Ollu e Bottariga

Fresh spaghetti tossed in garlic‑spicy oil and cured fish roe, delivering briny richness and toothsome texture

Fregua cun Cozzasa e Zaffaranu

Sardinian fregola pearls swimming in a tomato-saffron broth with plump mussels, the saffron from San Gavino lending a floral, earthy warmth

Sea Urchin Pasta

Artisanal fusilli with sea urchin, tomato, and grated tuna heart

Malloreddus a sa Campidanese

Small Sardinian pasta shells in tomato, saffron, and fresh sausage

Prupisceddu in Umidu cun Tomatiga

Baby octopus stewed in spicy tomato sauce—tender, savory, and vibrantly flavored

Gamberoisi Arrustiusu

Oven‑roasted whole prawns with basil oil and parsley—succulent and saucy

Octopus Stew

Sardinian-style braised octopus stew

Spaghetti with Bottarga

Garlicky, spicy spaghetti grated with cured mullet roe that brings a briny, umami intensity unique to Sardinia

Seared Lamb Chops with Sardinian Olive Tapenade

Seared lamb chops served with Sardinian olive tapenade

Casisceddu e Rughitta

Burrata with arugula, anchovies, and truffle dressing—creamy, savory, and elegant

Pezza de Angioni cun Tuvara

Seared lamb tenderloin served with earthy mushrooms, tender and deeply flavorful

Spicy Calamari

Tender calamari with spice

Chocolate Panna Cotta

Silky chocolate custard topped with honey and toasted hazelnuts, a simple but perfect ending

Pani Guttiau

Traditional Sardinian flatbread baked with olive oil and Pecorino—crispy, salty, perfect for sopping up sauces

Birdura Cotta

Seasonal vegetables prepared in the Sardinian style, a clean and bright counterpoint to the rich pastas

Gellausu Mistusu

Assorted gelati with goat cheese and black figs—creamy, tangy, and fruit‑bright

Pezza de Angioni a sa Saba

Seared lamb tenderloin drizzled with Sardinian saba—rich, savory, with a hint of sweetness

Baked Fish with Tomato Sauce and Almonds

Gnocchi with Cream Sauce and Cheese