We were looking forward to a traditional Sardo dinner, but we did not have a reservation. We were in front of the door at 7:15, and the first ones in when it opened. We were told we received the last table and I believe it because they were turning people away as late as 9:30 when we left.
We skipped starters and went right to the pasta: the quills with a wild boar ragu, and the cavatelli with a sausage ragu. Both were great, and more food than we wanted to eat.
The main attraction was spit roasted suckling pig. It was served on a platter, cut into chunks. It looked like a lot of food but was not so much when we cut away the bones and charred fat. With a side of vegetables and the bread, it was plenty of food.
We found a nice local red wine which paired well with both courses.
Definitely make a reservation because you don’t want to miss this experience.
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