A stunning journey through Sardinia filled with delicious, easy to follow recipes.
Feature image credit: Murdoch Books
Sardinian cooking star Francesco Mattana is introducing the rich and healthy cuisine of his island to the world in his new tome. With praise from culinary greats like Gennaro Contaldo, Jamie Oliver, and Emily English, Eat Like a Sardinian takes readers to a quieter region of Italy with its own unique history and flavours.
Dating all the way back to the Romans, Sardinian cuisine has been shaped by the island’s many inhabitants, settlers, and traders over the centuries, from the Phoenicians to the Catalans to the Arabs, and of course the Italian mainlanders. Mattana’s collection of recipes features several Sardinian staples, including Su Pani Arrubiu (Sultana and Saffron Bread, page 61) and Pizzetta al Taglio (Pizzetta by the Slice, page 65). Then there are island versions of Italian mainstays; yes, Ladeddos (Potato Gnocchi, page 77) are on my bucket list.
In his introduction, Mattana covers the key elements in the Sardinian diet, which consists of legumes, fat, durum wheat semolina, sourdough bread, nuts, raw vegetables, sheep and goat’s dairy, honey, and wine. What follows is a wealth of dishes displaying the best of the local food culture, which prioritises fresh, seasonal produce and variety. The recipes are divided into Aperitivo & Antipasti, Pane & Pasta, Primi, Secondi, Contorini &Verdure, and La Dolce Vita, with each section kicked off with a small author’s note explaining its role in the wider Sardinian meal.
The recipes themselves are comprehensive and thoughtfully articulated. Each one contains a starting note for context, plus helpful tips and variations. The instructions are given in a way that’s easy to understand, even for beginner cooks, and there are plenty of easy recipes for those new to the kitchen. But you’ll also find those recipes that are more finicky or time-consuming, making this book a good all-rounder. The food and travel photography highlighting the colourful dishes and ancient cities of Sardinia are also the perfect touch for armchair travellers.
Bombas (Sardinian Meatballs, page 175) & Il Sugo (Tomato Sauce, page 241)
This recipe was similar to many other Italian meatball recipes, but the unique addition of sundried tomatoes set it apart as wonderfully Sardinian. With dried breadcrumbs instead of fresh, these were pleasantly quick and easy to make, and they stayed together well. Since this recipe omits the usual flouring and frying, they were a lot lighter and fresher than your standard Italian meatballs, while the sundried tomatoes gave a fruity flavour that contrasted well with the sharp, pecorino cheese. The sauce came out smooth and tasty; while most Italian households will already have their own sauce, blending tomatoes is a simple and accessible route for those who don’t.
Coscette di pollo con patate e rosmarino (Roast chicken with rosemary potatoes, page 171)
Touted as a lighter version of chicken and chips, this recipe will definitely be joining the weekly rotation. Infused with rosemary and garlic, it’s simple as but still addictive. The chicken was incredibly tender after marinating for a few hours in the wine and onion mix, and the final result looked both rustic and impressive. I was doubting that all 1.2kg of potatoes would be eaten when I was cutting them, but I needn’t have worried.
Amarettos (Sardinian Almond Biscuits, page 221)
These biscuits are a fabulous gluten- and dairy-free dessert option, and only take a few minutes to whip up (minus the resting and baking time). The lemon rind brightened the almondy taste, while the whole almond in the centre added a marvellous crunch. I found them slightly too sweet, and I already used about a quarter less sugar than the recipe called for, so I’d add even less next time. However, for anyone with a sweet tooth, they’d be to die for.
Reviewed by Vanessa Elle
Instagram: @vanessaellewrites
The views expressed in this review belong to the author and not Glam Adelaide, its affiliates, or employees.
Distributed by: Murdoch Books
Released: June 2026
RRP: $45
