Sheep are the symbol of the local cuisine in Sardinia. The native Sardinian breed of sheep is one of the oldest in Europe. It is a heritage with a thousand years of tradition. Even the Nuragic civilisation in 1800 BC is said to have cultivated sheep on the island. Sardinia has many dishes based on sheep and lamb.
One of the most representative is pecora in cappotto. It is a stew of meat and vegetables in which pieces of mutton are simmered in broth with onions and potatoes. It is in fact a soup made by the shepherds.
Lamb is also widely consumed here. All parts of the animal are consumed. Lamb entrails are a basic ingredient in many dishes.
Sa corda is a dish in which the stomach and the two intestines (large and small) are washed in water and vinegar, cut into strips, twisted together and roasted on a spit.
Sa trattalia is a thick and long skewer on which pieces of su coru (heart), su prummoni (lungs), su figau (liver), su spreni (kidneys) and sa stintina (small intestine) are skewered with alternating slices of bread and slices of pork fat. This mass is then wrapped in sa nappa (the peritoneum). On the spit, the meat will roast for about 2 hours.
Longosu or longus are pieces of lamb intestine that are breaded and deep-fried.