So if you only had one stay in Sardinia and you needed to make a choice about foods that are unique to the area, here's a list.
Bread
Each area in Sardinia has its own way of preparing and making bread. There are literally thousands of varieties.
However, two that you may wish to consider are ;'Pane Carasau' . These are thin, circular, crisp sheets of pastry. The two main varieties are those that are just grain and then others that have more salt, olive oil and herbs included in the preparation. The second is 'Su Moddizzosu'. This is a very soft, circular bread that you will commonly see given away at religious festivals in the Summer.
Pasta or Primo Piati
'Kulurgiones'. Potato-filled pasta, flavoured with mint or sage.
'Malloreddus'. made from semolina and lightly salted water, they look like empty shells.
'Fregula'. small handmade balls of pasta, toasted in the oven. Good in soup.
'Pandas'. salted pies, which are stuffed with meat or game.
Fish
Bottarga - Dried fish roe from the Muggine fish. Can be sliced or grated onto pasta.
Ricci - Sea urchins. Eaten raw or used in pasta sauce. Collected when sea is cold - Feb.
Cheese
Sardinia is famous for its Pecorino cheese. At one time a major exported product to the US and Europe. It comes in a variety of salted and mature states and can be quite expensive. In fact, the local pecorino Sardo for some unknown reason is often. more expensive in the stores. If you pass by a local creamery it's worthwhile going there to purchase the cheese. Also, a mature hard pecorino is often used as an alternative to the more expensive Parmigiano Reggiano.
Desserts/Pastries
If you leave Sardinia and haven't tried honey-coated 'Seadas' you have definitely missed out. Filled with melted pecorino cheese and crisp pastry, and drizzled with local honey. Delicious!.
Other pastries to consider are ...
Tiricche - filled with grape jam. Ciambelle - star shaped filled with apricot jam.
Papassini - made with currants, sometimes covered with icing. Bianchi sapori- small meringue swirls.
Galletteddus - plain, dry biscuit. Pistoccu de Cappa - Long fingers
covered in icing.
Savoiadis - sugar coated sponge biscuits.