The Sulcis-Iglesiente is the oldest geological area in all of Sardinia and for centuries has been one of the most important mineral basins in the entire Mediterranean. 
Its territory's strong contrasts can also be found in its cuisine which complements Genovese-influenced fish specialities with meat dishes belonging to the most authentic Sardinian traditions.  Tuna, a speciality in Carloforte, is one of the many versatile elements belonging to the Sulcis-Iglesiente's cuisine, together with Maghrebian “cous cous" in its various Carlofortini and Calasetta versions and Genovese-derived flat loaves.  Traditional cuisine is also present in the home-made pasta “culingionis" (ravioli) flavoured with wild game ragù such as stewed boar seasoned with local aromatic herbs.  Goat meat cooked in broth with fresh tomato sauce is also a traditional dish; tasty cheeses and yoghurt are also goat derivatives.  Stewed lamb with lemon is also excellent. 
Note should also be taken of the following appetisers/side dishes: “sartizzu" sausage, olives with which a superb oil is produced, mushrooms, fresh wild and pickled vegetables and “casu friscu" (fresh cheese).  We conclude with dessert and wine; amaretti, guelfos, pistoccus (cookies) can all be accompanied by a good glass of Malvasia while meat dishes go hand in hand with a bottle of Carignano or Monica di Sardegna and fish dishes can be accompanied by a bottle of Nuragus or Vermentino.