For anybody interested in Sardinian art, a visit to the Sardinian craftsmanship pavilion in the centre of the city is very worthwhile.  Interesting art exhibitions often take place here.  Other worthy collections are kept in the Archaeological Museum of Sanna.
In May, Sassari becomes very populated due to the famous Cavalcata Sarda (Sardinian Horse ride).  The descent of Candelieri (La Ferrada) is the most spectacular and popular event in the city; nine huge candles are brought through the heart of the city, amidst two groups of colourful crowds, dancing elegantly and frenetically to the rhythmic beating of drums.
The festival finds it origins in the Pisan wax ceremony of the XIII Century.  The city made a vow to Mary to thank her for the termination of the plague in the XVI Century.  The candles are decorated with multicoloured, satin ribbons, the neighbourhoods' symbols and symbols of the vows made.  This celebration is called the "Festa manna" (Big Fest).  The men from Sassari are dressed in their Spanish costumes that have been renewed throughout the centuries.  The ride is also considered a big spring festival and is celebrated on the second-last Sunday in May by various groups of people coming from 70 different Sardinian villages and who parade in their traditional costumes.  Each costume is unique and original because of its colours and shape.
During the Holy Week, the rituals and demonstrations recall medieval mysteries.  The wealth of dramatic liturgy linked to the Holy Week units Sardinia and Spain.  The antique brotherhoods of Santa Croce, Servi di Maria, Santissimo Sacramento and of the Misteri Santa Croce organise processions that cross the old city centre to the rhythm of drums and in a most impressive atmosphere the week before Easter.
The dialect from Sassari comes from the Tuscan and Genoese influences and is spoken only in the city.  This dialect's uniqueness is expressed in the names of the gastronomic dishes found here; for example la fabadda -cabbage and broad bean soup seasoned with wild fennel and mixed with lard and sausages.  This dish is traditionally prepared for carnival while the piedi di agnomi - boiled lamb's feel seasoned with garlic, parsley and red pepper or cooked in sweet and sour sauce, is present on tables during the Christmas period as well as at Easter time.  Lastly, lu zarettu in graniglia - is a variety of grilled fish. 

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