Towns that wind along the coast, Alghero, Bosa, Stintino, Castelsardo, Portotorres have a wide tradition of marine cooking.
For example, various types of fish are cooked in spacious pans with potatoes or in the oven covered with coarse salt, mussels are enjoyed as a condiment for pasta, fried in batter, au gratin in the oven or in tasty soups; lobsters are accompanied in crunchy raw vegetables – peppers, carrots, tomatoes – and seasoned with extra-virgin olive oil and lemon juice.

Rich and colourful sea salads with sea food and crustaceans, sea bass and swordfish carpaccios, fresh pasta seasoned with fish sauce or with the tuna “bottarga”, tasty soups of farmer origin such as the “zuppa gallurese" the base ingredients of which are: hard wheat bran bread, beef broth, fresh and grated seasoned pecorino, parsley. 
In some areas of Sardegna, for example the one around Sassari, there is a culinary tradition known for the preparation of dishes that have snails as protagonists. 
It is oven cooked, in the pan with oil, parsley, garlic and grated bread, in hot tomato sauce.

In the Gallura area there are various cattle, sheep, goat and pig farms. 
The cooking of the meats is usually on the spit or in the wood oven.