Cagliari and its surrounding agricultural areas offer the visitor an assorted cuisine, satisfying a wide range of tastes. 
Being on the seaside has allowed Cagliari to assimilate many different cultural influences arriving from abroad; it has thus been able to create its own unique cuisine with fish-based dishes and meats and vegetables coming from the hinterland. 
Let's imagine a characteristic lunch in the Cagliaritano/Campidanese areas, beginning with typical ingredients found in a Cagliaritano fisherman's daily activities. 
As a “first course", we can taste savoury vermicelli or spaghetti with arrizzonis pulp (sea urchin).  A great variety of seafood can be eaten as an appetiser including mussels, orziaras (battered and fried sea anemone) and bucconis (boiled murex served hot).  The deliciousness of fregola con cocciula (tiny wheat flour balls cooked with tomato and clams) can't be overlooked either. 
“Burrida" (dogfish boiled with garlic, fish liver and chopped walnuts) and “cassola de pisci" (fish soup), rich and seasoned with spicy tomato sauce and croutons, are both excellent second courses. 
If you prefer meat to fish, choose the famous malloreddus (small wheat-flour based pasta) ragù style, seasoned with pork meat or sausage or ravioli filled with ricotta cheese, saffron and spinach.  
Savoury, strong tasting meat dishes are also part of the tradition in Cagliari including stewed rabbit, seasoned with fragrant aromas found in the Mediterranean underbrush, “caboniscu a prenu" (stuffed chicken) and “pudda in tianu" (hen done in a pan) with aromas.  Memorable “porchetto" (roasted pork) is typical of all Sardinian cuisine and rich vegetable side dishes, even pickled, also come from the Campidano region. 
To finish off dessert and wine.  Enjoy cheeses including sheep cheese varying from mild, medium to strong tasting; even its traditional desserts like pardulas, guelfos and amaretti, are made principally of cheese and almonds.  
Fish specialities can be accompanied by a chilled, white wine such as Nuragus while meat dishes can be enjoyed with a good bottle of Cannonau or Monica di Sardegna.