Two different worlds combine to make the province of Oristano a coveted destination for all gourmets. The area of the coast offers a cuisine characterized by the freshest products of the sea and the ponds of Cabras, Santa Giusta and Marceddì. Mullets and eels, sea bass and sea bream, clams and sea urchins in the most varied preparations make an unforgettable gastronomic experience in the Oristano coasts. It is forbidden to leave without having tasted, at least once, a mixed grill, the mrecca and the burrida in Cabras, the azada in Bosa, the clams of Marceddì, the spaghetti with urchins and the bottarga. A world apart, from a gastronomic point of view, is represented by inland areas. Here the meats and cheeses are the masters. Excellent cured meats, lorighittas and malloreddus, perhaps seasoned with sauces based on wild boar or sausage, lambs, suckling pigs or kid on a spit, the red ox meat of Montiferru, as well as a good pecorino or casizolu, will awaken the dormant memories of good things than once. Because here the livestock is still bred with traditional methods and the resulting products have ancient and almost forgotten flavors. A good amaretto, a mostacciolo, many other almond-based desserts, tzipulas at carnival or pardulas in the Easter period, accompanied by a glass of vernaccia or malvasia, constitute the worthy conclusion of a typical meal.