Like other Italian destinations, Sardinia is serious about good food. Coffee is an art here, but ordering un caffe will get travelers a small shot of espresso rather than the big mug they might be accustomed to. A doppio espresso is a double shot of espresso. Visitors will likely be familiar with Sardinia's other types of coffee. For instance, an americano is an espresso with hot water, and its roster of milky coffees include lattes, cappuccinos and macchiatos.

Sardinia also has its own local vineyards, which produce Sardinian wines, such as vermentino whites, cannonau reds and vernaccia whites and fortified wines. Visitors can try these and other Sardinian wines at enotecas or wine bars around the island, or they can plan a visit to the wineries or wine cellars for tastings. Some of the favorites include Sella e Mosca, Antichi Poderi di Jerzu and Tenute Olbios, among others. 

The island also has its own specialty breads, pastas, cheese, meat, fish and seafood dishes, and sweets. For instance, visitors should stop by a panetteria (bakery) and pick up a loaf of civraxiu, a round loaf with a crispy crust and soft center. The hard, tangy pecorino cheese is a Sardinian specialty, as are creamy goat cheeses, such as ircano and caprino. The island's many different pastas include a saffron-flavored malloreddus and a ravioli-type pasta stuffed with pecorino or ricotta, called culurgiones. 

Lobster, tuna and octopus all feature heavily on Sardinian menus, as do suckling pig, lamb and goat. Sardinian sweets, meanwhile, vary by region. For instance, different parts of the island add ingredients, such as cinnamon, mulled wine, vanilla or orange blossom, to the traditional papassino, a dessert made with raisins.