Tradition and the latest culinary trends come together on Sardinian tables in view of Easter and Easter Monday . At home, in agritourisms and in restaurants, the aim is obviously to prepare tasty and special dishes, more or less refined.

The favorite dish is in the name of tradition: Sardinian lamb, rigorously with the Igp brand , underlines the director of the Consortium (Contas) Alessandro Mazzette. According to Contas this year there is a better quality of meat thanks to the mild climate which has favored the growth of spring essences in the pastures .

Spit- roasted suckling pig is a must, and there will also be lots of greenery: artichoke to pair with kid, wild asparagus, olives, thistle, field beans. And more pardule, seadas, formaggelle . In the agritourisms, there is room for local cured meats and hams, vegetables in oil, panada with meat or vegetables and the ever-present pecorino cheese.

As for first courses, homemade pasta prevails: culurgiones, ravioli, lorighittas, tagliatelle, fregula, maccarrones de busa, cannisones . And there are also menus for vegetarians and vegans or fish specialities.

In restaurants, the Easter menu has been ready for some time. Maria Laura Casula del Piedra del Sol in Gonnesa offers lamb with lemon, fregula with seafood, ravioli with potatoes, artichoke and sausage . The Margherita restaurant in Arborea, on the other hand, focuses on artisanal lorighittas with rooster ragout and spit-roasted suckling pig .

Again, Roberto Serra of the Armidda restaurant in Abbasanta: head in a box accompanied by typical bread, crivazzu and pistocchu and fresh vegetables at the center of the table . And then lamb, hand-made fregula with anzone and fennel.

VitaNova by Laura Sechi, in Cagliari, offers a take-away menu: you can choose between roast rabbit, meat and vegetable panada, swordfish with citrus fruits . Dulcis in fundo ricotta and wheat pastiera.