The tastes of the sardinian cooking respect the traditions and the cult for the genuine, are divided between land and sea. The "malloreddus to the campidanese" typical dish of the sardinian cooking to taste in any occasion, "culiscionis de patata" that ravioli of potatoes, "proceddu a su schidoni" the piglet of milk to the skewer, "sa cassola de pisci" or rather the soup of fish, the "burrida" always a dish of fish with gattucci of sea, "sebadas" o "seadas" typical sweet of the zones of the inside. To taste the fragrange and aromas of our wonderful island there are restaurants that cook these speciality.
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Al Collio
via Nerino 10, Milano (MI)
Al Molo 13
via Pietro Rubens 13, Milano (MI)
Baia Sardinia
via Tagliamento 11, Milano (MI)
Del Pescatore
via Atto Vannucci 5, Milano (MI)
Del Pescatore
via Atto Vannucci 5, Milano (MI)
Gallura
via Vittoria Colonna 50, Milano (MI)
Il Paiolo
via Gustavo Fara 7, Milano (MI)
Il Veliero 23
viale Puglie 23, Milano (MI)
La Piazzetta
via Goffredo Sigieri 10, Milano (MI)
 
Zapping
Mother Tree. Rooted by the Spine In the garden
The initiative, which is scheduled to run from June 26th to September 13th, 2020, is inaugurating a temporary space for art in Corso Matteotti 5, in Milan, in the very heart of the city.
Cariatide (bleue), circa 1913 Modigliani and the Montparnasse Adventure
On 22 January 1920 Amedeo Modigliani was taken, unconscious, to the Hôpital de la Charité in Paris and died there two days later at the age of only 36, struck down by the then incurable disease of tubercular meningitis that he had miraculously managed to survive twenty years earlier.
 

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