Isola di San Pietro, off the coast of Sardinia, is known for its prized tuna due to its location in the heart of the Mediterranean. For seafood lovers, a visit to the island's main town, Carloforte, a culinary journey to the many restaurants is a must.
Laura is a freelance journalist and editor based in Rome who covers food and wine, travel, arts and culture, lifestyle, and design. Her work has appeared in numerous publications, includingIf you can't find the Isola di San Pietro on a map, you're not the only one.
In Italy, every region has its culinary specialties — the dishes worth traveling for. In Carloforte, the specialty is tuna. It's on the menu at pretty much every restaurant on the island, prepared in more ways than you can imagine — raw, grilled, smoked, cured, with pasta, on pizza, as appetizers or mains. That's because Carloforte lies on the path that tunas take when they migrate through the Strait of Gibraltar and swim to the clear, crystalline waters of Sicily and Sardinia to spawn.
We arrived in time for lunch and got right to it. After a stroll through the town, we grabbed a table atand ordered a tasting of little focaccias topped with tuna. In advance of our trip, I made reservations at the most highly recommended restaurants in town:, which is run by Nicolo's son. So that evening at Pomata Bistrot, we tried a caprese salad topped with smoked tuna.
There, we shared tuna braised in tomato sauce and I tried one of the few tuna-less dishes we ate on this trip: a traditional fava-and-vegetable soup served tepid and called La Bobba in honor of the beach. But of all the things we ate, my favorite was the linguine alla Nicolo, a simple dish of linguine with tuna, capers, olives, pecorino, and freshly grated lemon zest, which has been a staple of Da Nicolo's menu since 1973.to buy some cans of tuna to bring home.
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