The farthest Italian island from the coast, Sardegna has never been frequently visited. Its independent, mountain-dwelling inhabitants developed virtually independently, resulting in cuisine connected to that of the mainland but quite unique. Traditional dishes are decidedly land-based, like porchetta, spit-roasted suckling pig, despite the bounty of seafood available like aragosta spiny (or rock) lobsters and gray mullet bottarga. Unique pasta abounds, most famously malloreddus and fregola. Sardegna’s livestock produce some of Italy’s finest cheese, such as Fiore Sardo and Pecorino Sardo. Today, more connected to the mainland then traditionally, the island now grows almost 1/3 of Italy’s organic produce.