Sardinian Autumn Menu

Autumn in Sardinia is the season of intense flavors: hearty recipes, enveloping aromas, and dishes that tell the story of the land. This Sardinian autumn menu is designed to welcome the cool weather with the warmth of tradition: zuppa gallurese, malloreddus, tripe, wild boar stew, and desserts with ricotta or almonds. These comforting dishes are perfect for Sunday lunches or family dinners.
In this menu dedicated to autumn, full of homey flavors, memories, and conviviality, you will find appetizers, first and second courses from island cuisine, cheese as a star ingredient, and traditional desserts to enjoy in every bite. Perfect for embracing the colder season with rich, warm, and authentic dishes.

Let’s start with a simple yet tradition-rich appetizer: Sardinian-style olives in brine, perfect to serve with black pane carasau or pane guttiau. For those who prefer a more rustic touch, patate a schiscionera are a perfect choice among flavorful side dishes or appetizers.

Among Sardinian first courses, the undisputed king of the season is zuppa gallurese: layers of bread, broth, and melted cheese that captivate with their creaminess and rich flavor. If you’re looking for an autumnal and aromatic alternative, malloreddus alla campidanese are among the most beloved traditional Sardinian pasta dishes, dressed with a rich and flavorful sausage ragù.

Moving on to traditional Sardinian main courses, trippa alla cagliaritana is one of the most representative meat dishes — fragrant with bay leaf and carrying that bold, comforting flavor that warms you up. Alternatively, you can serve stewed wild boar — tender meat in a rich sauce, one of the most iconic Sardinian autumn recipes.

Finally, desserts. Pardulas are a classic Sardinian sweet, perfect in autumn for their aromatic ricotta filling. For a more elegant dessert, almond gateau combines softness and intensity — ideal paired with a glass of sweet wine or a fragrant herbal infusion.