Alghero is very rich in terms of food and wine, with a variety of small restaurants, “pizzerie”, “trattorie”, “agriturismi” and small eateries, where you can taste typical dishes of the Mediterranean tradition and cuisine.
Within the old walls of the historic centre, along the bastions and by the seaside you can taste specialties such as copatza de peix, a fish soup with pepper and tomato, accompanied by slices of toasted or fried bread; paella algherese, made with Sardinian fregola; bogamarì, sea urchins to be eaten raw, with bread croutons or with linguine; agliata, a sauce made of minced garlic, sundried tomatoes, parsley, pepper, tomatoes, salt and vinegar, used to dress fried or boiled fish; aragosta alla catalana, lobster prepared with fresh tomatoes and onions, dressed with lemon, vinegar, olive oil and black pepper; lamb and Sardinia piglet and a huge variety of cheese, cured meats and other land products.
Wine production offers a good number of renowned wineries. Some of the most important ones are Sella & Mosca, with the excellent “Marchese di Villamarina” and “Tanca Farrà”; Delogu, with the wines “Ego”, “Geo” and “Die”; Santa Maria La Palma, with the vermentino “Aragosta” and the new prosecco left to age under the sea, “Akenta”. Other expanding local wineries are Rigatteri, Parpinello, Vigne Rada and Grappolo d’oro. You can also book guided tours and tastings in most of them.