Ditrizio Pasticceria is a street-food stop in Villanova, Cagliari.
Editorially verified August 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must order: A pizzetta sfoglia, tomato and oregano.
Tip: Gambero Rosso gave it the top Sardinian score of the Due Torte pasticcerie; Monday is the rest day, and the Ditrizio LAB counter is on Via Ottone Bacaredda 18.
Address: Via Francesco Crispi 21, 09124 Cagliari
Francis Drake on Via Oristano is where Cagliari eats at three in the morning, a kitchen running to 05:00 with pizza, pasta and grilled plates.
Try: Late-night pizza
Order: A pizza at an hour nothing else is open.
Tip: The kitchen runs to 05:00, which no other room in central Cagliari matches; expect a queue after 02:00.
Impasto works Piazzetta Savoia in Cagliari's Marina as pasta laboratory, pizzeria and bakery at once, rolling fresh pasta and baking bread daily.
Try: Pizza and fresh pasta to take away
Order: Fresh pasta from the counter, then a slice of the day's bread.
Tip: Named a Pizzeria Eccellente by 50 Top Pizza in 2026; the tables on the piazzetta are first come, first served in summer.
Durke has baked on Via Napoli in Cagliari since 1850, a historic pasticceria renowned for handmade Sardinian sweets, sold loose or boxed for travel.
Try: Pardulas and Sardinian sweets
Order: A box of the traditional Sardinian sweets off the counter.
Tip: Sweets are sold to eat there or boxed for travel, which is the reason most people climb Via Napoli for them.
Worth the queue: Sardinian sweets
Francis Drake on Via Oristano is where Cagliari eats at three in the morning, a kitchen running to 05:00 with pizza, pasta and grilled plates.
Try: Late-night pizza
Order: A pizza at an hour nothing else is open.
Tip: The kitchen runs to 05:00, which no other room in central Cagliari matches; expect a queue after 02:00.
Mercato di Santa Chiara is the oldest civic market in Cagliari, 300 square metres above Piazza Yenne on the site of a convent bombed during the war.
Try: Market food court plates
Tip: Renovation turned part of the hall into a food court, so the stalls now run from breakfast into the evening above Piazza Yenne.
Panefratteria builds its Cagliari menu on pane carasau, the sheet bread softened into pane frattau and zuppa gallurese in a modern room on Via Azuni.
Try: Pane frattau
Order: Pane frattau, tomato, pecorino and a poached egg.
Tip: Closed Tuesday; there is a garden at the back and the grappa and Sardinian wine list is longer than the food menu.
