Sardinian Pasta with Sausage and Tomato
Photo by David Prince / Styling by Barrett Washburne

Courtesy Stefano Baldantoni, chef, D.O.C. Wine Bar, Brooklyn, NY

The No. 1 red wine grape in Sardinia is Cannonau, the local name for Grenache. Here, it’s rich and ripe, thanks to its unusually high levels of healthful polyphenols, which many credit with Sardinians’ exceptional longevity. Vermentino is the white-wine star here. Look for Vermentino di Gallura, Sardinia’s only Denominazione di Origine Controllata e Garantita (DOCG), Italy’s highest wine designation for appellation quality. Other less-known grapes are Torbato, Nuragus, Cagnulari, and Bovale.

Names to look for: Cantina Argiolas, Cantina Dorgali, Mora&Memo, Cantina Santa Maria La Palma, Pala Sella & Mosca

Malloreddus alla Campidanese

Italian expats and curious New Yorkers alike converge at D.O.C. Wine Bar for its authentic Sardinian cuisine and broad selection of Italian wines. Made with malloreddus, a sort of semolina gnocchi, this dish is ever-present throughout the island. It’s one of the few Sardinian pastas that doesn’t come covered in bottarga, or dried roe.