If not satisfied, try another specialty, Sa Cassola de Pisci, Sardinian fish soup, a perfect combination of flavours from the area, a local variant of the classic mixed fish soup. Freshest fish of the day, (mullet, cuttlefish, diplodus, john dory, octopus, scorpion fish, clams, etc.) wisely cooked with tomatoes, garlic, white wine, red hot chili peppers, parsley, fresh basil, olive oil, salt and pepper, served with croutons on the side to delight the palates.
Not to be missed the cod a scabecciu, while moving towards Chia. Fried fish seasoned with sweet and sour sauce, a simple but tasty recipe to accompany with a good resè Cannonau. The term scabecciu indicates the type of seasoning used in the Southern part of Sardinia, made from flavouring the meat, fish or even vegetables by infusing them in wine or more often in vinegar, during cooking or once cooked.