Despite being an island, Sardinia is not a land of fishermen, and the most authentic Sardinian cuisine is that of the hinterland, linked to the uses and the gastronomic habits of the populations of the plains and the mountains. Sardinian cuisine is mainly based on pasta, soups, bread, vegetables such as artichokes and tomatoes, lamb and sheep meat, goat and goat, but also on pigs and cows, obtained from intensive farms in the extensive pastures. The most famous appetizers are the bottarga, eggs of tone or mullet dried and sliced very thin on slices of toasted bread, used also as a seasoning for savory and tasty first courses. Numerous salads based on seafood, such as seafood, lobster, or boiled octopus served with oil, salt, pepper and lemon. Not many cured meats, including the raw pork ham, the goat and sheep hams of Teulada, the Irgoli sausage. Among the first courses, the most typical are is mallereddus, tiny gnocchi flavored with wild boar sauce, or with potatoes, onions and grated pecorino. Maccarones are also tasty, obtained from a dough from a mixture of durum wheat semolina with water, twisted to a knitting needle, seasoned with ricotta or meat sauces. The desserts are often enriched with honey and cheese, fried and served sprinkled with honey, mostly arbutus. Made with ricotta cheese is the ricotta cake, enriched with almonds, walnuts and raisins, the zippulas, with flour, sugar, eggs, brewer's yeast, ricotta, potatoes and orange peel.