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resh cappellacci pasta filled with lobster, served with Sardinian mussels, considered among the best in Italy, and Sardinian wedge clams or local carpet-shell clams, often mistakenly confused with tellin clams.

To embellish everything, the golden powder that smells of the sea: amber-coloured bottarga, one of Sardinia’s most delicious gastronomic delicacies, made from salted, compressed and dried mullet roe.