This dish sounds perfect as the sun sets on another perfect summer's day; while the waters lap the side of our motor launch moored off the Emerald Coast or the Archipelago della Maddalena. Magari!

ingredients

1 dl of extra virgin olive oil, 5 dl dry white wine, 5 dl white wine vinegar, 1 spoon brandy, salt, powdered peperoncino, 2 bunches of rucola, 300gr mature salad tomatoes, 1 white onion, 500gr of the freshest anchovies.

Typical Sardinian cakes prepared during the traditional holiday period

ingredients

300gr flour, 150gr lard, 150gr sugar, 100gr sultanas, 300gr dried fruit (almonds, walnuts etc), 2 eggs, 1 grated lemon rind, 50gr candied orange. For the glaze: 1 white of an egg, 150gr caster sugar.

This recipe completes the Easter meal we have outlined on our Sardinia pages. That's papassini, pane guttiau, spaghetti with artichokes and bottarga and broadbean pie.

Although the interior of Sardinia produces fantastic cheese and milk related products, the summer demands fish and a cold sea food buffet on the terrace, or moored yacht, is the ideal solution.

The ideal mix is 'sardines fried with tomatoes', 'marinated octopus', 'fresh tuna', 'seafood salad', 'lobster' all served with 'aubergines under oil' and 'sweet and sour onion'.

To mop up the juices try a 'focaccine di ciccioli'.

The 'ciccioli' are small lean pieces of bacon left over during manufacture of salami and other preparations. This flat bread was traditionally given as a snack to children and is even more delicious when slightly warmed up, even in summer.

Here's a recipe we have dug up which seems ideal for Spring. A fishy dish with substance as the evenings could still be cool.

It also forms part of a special Sardinian Easter meal

his wild boar recipe is named after the zone of Sulcis Iglesiente, one of the very new provinces created in the region of Sardinia. It is located in the most south western corner of the island and includes such places as Carbonia, Iglesias, Narcao Nuxis and Fluminimaggiore.

Do you have a recipe for a flat bread from Sardinia, "carta da musica" or pane carasau? I read descriptions calling for flour, water, salt , and sometimes an egg? No amounts were given, the type of flour, or the baking technique? Thanks for your help.