Address: Str. del Monte di Sant'Antonio, 09078 Scano di Montiferro, Oristano, Italy.

It was thanks to a small entry in the Lonely Planet I visited Agriturismo Montiferru, hidden in the hills of Montiferru. This restaurant opens only once a week for a Sunday lunch. Reservations are essential, which posed a serious problem. Nobody on the phone spoke English. The place has no website or even an e-mail address. When I drove into the rainy hills I didn’t know if I had a reservation or not. I assumed not. The restaurant was fully booked and I was about to turn around and walk back to the car when I was greeted and led to a table with one chair. Somehow my reservation got trough.

What followed was nothing short of amazing. For three hours they filled my table with antipasti, two (!) courses of primi piatti, two (!) courses of secondi piatti, desert and three cookies of which I could only eat one, I was completely stuffed. This was quintessential Sardinian farmer’s cuisine: soft cheeses, pork, wild boar, garden beans, purple potatoes, forest mushrooms, Sardinian pasta, the list goes on. Every single dish was perfect and stayed true to tradition. There was not one single false note.

Antipasti

Primi piatti

Fregula with stewed mushrooms. Fregula (also spelled fregola) is typically Sardinian and consists of semolina dough that has been rolled into tiny balls and toasted in an oven. Because it is semolina based you have to cook it between 10 and 15 minutes.

Secondi piatti & contorni

Dolci

Below: Sebadas (o Seadas)