Almost every Park in Italy takes care of a great heritage of local products. Rediscovering this heritage and making the most of it means not
only to safeguard biodiversity, but also to support
traditional activities and local economy in general.
In La Maddalena there is a tradition according to which
fishermen hand down their profession from father to son: fish
represents a main element in many local traditional dishes which also make
reference to the traditions of Gallura.
The gilthead, sea bass,
dentex, and sea bream are among the most valuable fish together with
the most common annular seabream, saddled bream, mullet and white
bream, or the so-called shellfish: cockle, murex, sea urchin,
and mussels. Also the octopus, squid, and cuttlefish are very
good, both in salad and roasted. To mention also the Sardinian gnocchi
with tomato and sausage sauce, the roasted suckling-pigs, and cheese
such as the sweet fischedda. There are several traditional sweets characterizing the
cuisine of Gallura: papassine, honey seadas, and formaggelle. The craftsmanship is today strongly influenced by
tourism and deals with ceramics, as well as with gold and coral objects
working.
