Sardinia is an island with a farming and agricultural background, Pecorino sheep’s cheese is produced everywhere, no surprise really considering there are more than three million sheep on the island – that’s two for every one of us.

If you’re familiar with Italian food, you’ll recognize many old favourites on the menus, such as pizza or pasta. Other staples are grilled or spit-roasted meats, cheeses, salami and olives; there are also hundreds of varieties of bread to choose from. Something you’re bound to come across is Porcedda, suckling pig, wrapped in myrtle and bay leaves, spit roasted for several hours over an open fire. It’s delicious, succulent meat falling from the bone, packed with flavour.

As is the way in the rest of Italy, restaurants in Sardinia offer the traditional meal of antipasti (appetisers) followed by primi (first course, usually a pasta dish), then secondi (main dish of fish or meat) finishing with dolci (dessert).