Almost an island on the Island, the Ogliastra regions offers visitors incomparable mountain and marine landscapes.  From the sheer overhangs of the Gennargentu mountains to the white and inaccessible beaches along its coasts, you can get a glimpse of wild and uncontaminated Sardinia; currently the object of international research.
The Ogliastrina cuisine is amongst the most genuine and authentic on the Island.  Its preparation is simple and modest ingredients are used to bring out its dishes' flavours.  Let's begin with its hams and sausages in general, excellent appetisers, smoked using wood from the fragrant bushes of the surrounding area.  Not to be forgotten is the variety of cheeses including goat cheese, salted ricotta and the characteristic casu axedu (sour cheese) made from sour curdled milk and to be tasted with honey. 
Another typical cheese is casu e fitta (cured sheep cheese) that is eaten with wild fennel and river-mint seasoned soup. 
We continue with perhaps the most well-known dish in Ogliastra: “culurgiones" (small pasta sacks) filled with potatoes, garlic or onion, and cheese and flavoured with mint.  “Coccois prenas" (flat bread) stuffed with the culurgiones filling or with vegetables is also very good. 
Also to be remembered are the roasted meats, goat meat in particular, as well as other gastronomical curiosities like roasted lamb or goat innards.  Amongst the characteristic bread varieties to be noted are pistoccu and “moddixina" (soft). 
Given the abundance of cheese, scrumptious pardulas must be tasted and don't forget to try “panixeddas", sweet flat bread made with Marsala. 
When one thinks of the Ogliastra region, its red wine of excellence, worthy accompaniment to this area's strong flavoured cuisine, Cannonau naturally comes to mind.