A wide flat bread split and packed with tomato, tuna, hard-boiled egg, anchovy, rocket, onion and pancetta under a house sauce. Alghero's street lunch, eaten standing.
The filled Sardinian focaccia is a modern Alghero invention rather than an old one. Antonio Gavino Fiori and his wife Maria Pasqua Provenzi came home from Australia and bought a bar on Via Garibaldi opposite the port in 1971, where Maria built a sandwich around thin flat bread and a sauce the family has never published. Focaccia del Milese and Focaccia Sarda Ripiena are now registered trademarks, and the queue on Via Garibaldi is a fixture of the Alghero lunch hour. It costs a few euros, it is cut to order, and it is the cheapest good thing to eat in the old town.
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