Ridged semolina shells, sometimes yellowed with saffron, in a sauce of crumbled fresh sausage and tomato, finished with grated pecorino. It is the Sunday pasta of the Campidano plain that Cagliari sits at the foot.

Malloreddus are shaped by pressing a thumb-sized piece of semolina dough against a ridged basket or board, which gives the ribbing that holds the sauce. The name comes from the Sardinian for small calves. The campidanese dressing takes its name from the Campidano, the wide plain running north from Cagliari, and it is built on the two things that plain produces: fresh pork sausage flavoured with fennel and myrtle, and tomatoes. Saffron, grown around San Gavino Monreale in the same plain, is stirred into the dough or the sauce in many households, which is why the pasta often arrives distinctly yellow. It is a dish of feast days and Sunday lunches rather than restaurant menus.

1 editor pick for Malloreddus alla campidanese in Cagliari, ranked by editorial score. All Cagliari signature dishes · Malloreddus alla campidanese across every city.

Su Cumbidu ★ 3.7

€€ItalianMarina

Su Cumbidu on Via Napoli feeds the Marina fixed-price Sardinian menus under brick arches, culurgiones and seadas at prices Cagliari students accept.

OrderCulurgiones, potato and mint, in tomato sauce.

TipThe set menus are the value play at around €20 to 30; go early, because groups book out the arched back room.

DirectionsBook a table

Learn to cook it, or eat it with a guide

Malloreddus alla campidanese makes more sense with someone from Cagliari explaining it. These are the classes and tours we have checked, with booking links.

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