The coastline and mountains offer two unique food cultures in Italy’s island region of Sardinia. Follow a fisherman and a shepherd on a culinary journey to trace their roots.

Italian chef Fabio Stefanelli, of La Favola restaurant in Newtown NSW, uses Fregola Sarda (a durum wheat pasta formed into small pearls) for this delicious fish stew.

Pasta and Fish Roe: Sardinia's Mac and Cheese From canned to raw, tuna is an American favorite, but as this comfort food proves, we've been missing out on the eggs By Ari Weinzweig April 7, 2010 ...

Efisio’s book elevates Sardinian cooking to regal status. After all, cooking Italian is so ’90s. Startle your next dinner guest with a savory seafood stew, or perhaps a roasted eel. Live a little.

Still, seafood is what Livorno is famous for, especially cacciucco, a tomato-based fish stew studded with mussels, shrimp, and whatever seafood is available to put in the pot.

Title or not, he serves up a cracking fish stew and provides a fitting end to the bikers' exploration of the wonders of Sardinia.

Five years ago Massimiliano Conti followed his passion and opened La Ciccia, offering an uncompromising taste of his Sardinian homeland in a small restaurant in outer Noe Valley.

Massimiliano Conti's method for his famed baby octopus stew in spicy tomato broth involves a simple braise that ensures an impressively tender outcome. The following recipe can be used for calamari or ...

The coastline and mountains offer two unique food cultures in Italy’s island region of Sardinia. Follow a fisherman and a shepherd on a culinary journey to trace their roots.