Lunch on board in Carloforte: a journey through the flavors of Sardinian-Ligurian cuisine.
- Gianluca Perdisci
- Jun 2
- 5 min read
On board the boat, in a sheltered cove off the island of San Pietro, lunch is served with care and without haste. The anchor is down, the engine is off, and all that remains around you is the sound of water lapping against the hull and the outline of the Sulcis coast drawn against the sky. In that moment everything slows down, and time at the table becomes an experience to savor in peace.
Lunch is made of simple ingredients, tied to traditional recipes and local produce. There is no fixed menu, but a philosophy: fresh, seasonal ingredients so that every dish tells something of Carloforte's culinary history. Among the courses on offer are some of the most representative recipes of the local tradition, such as cassulli with tuna and Genoese pesto, dressed with basil, tuna and tomato — a simple, tasty balance of flavors.
But where does Carlofortino cuisine have its roots?
Carloforte's Sardinian-Ligurian cuisine: a story of the sea.
Carloforte's cuisine was born from the meeting of Sardinia and Liguria, two lands facing the same sea and bound by a history that crosses the Mediterranean all the way to the coasts of North Africa. It is an ancient tradition that still lives today in the island's dishes, recipes and everyday customs.
The origins of this encounter date back to the eighteenth century, when some Ligurian families — descendants of the fishermen of Pegli, who for over two centuries had lived on the island of Tabarka off the coast of Tunisia — settled on the island of San Pietro. This community brought with it its language, its everyday customs and, of course, its culinary habits, which over time blended with those of the Sulcis, gradually transforming them and giving rise to an original cuisine.
It is no surprise, then, that the Carlofortino table features dishes echoing the Ligurian tradition — such as focaccia, chickpea farinata or panissa — alongside recipes that tell of the evolution of Tabarkin cuisine, such as cassulli, or cascà, a rich, fragrant couscous that recalls the North African origins of the Tabarkin community and still holds an important place at festivities and convivial gatherings.
More than a simple culinary tradition, Carloforte's cuisine tells the story of a community that, over time, has created its own culinary identity, where every dish brings to the table stories of travel, memory and flavors that recount the unique history of this island.
The dishes of lunch on board: tradition and flavors of the Sulcis.
Among the dishes on offer are some of the most representative recipes of the local tradition. Every course tells something of Carloforte's culinary history.
Cassulli with bluefin tuna and Genoese pesto – our signature dish!
Cassulli are a fresh pasta typical of Carloforte, similar to Ligurian corzetti — a kind of fresh little gnocchi. Their shape and texture make them ideal for holding the sauce. They are served with Mediterranean bluefin tuna and Genoese pesto, a pairing that best expresses the island's Sardinian-Ligurian cuisine. We prepare them with simple, quality ingredients: fresh San Giovanni onion, Genoese pesto, cherry tomatoes, basil from the gardens of Sant'Antioco, and bluefin tuna caught by tonnara or longline.
Grey mullet bottarga.
Grey mullet bottarga is one of the most iconic products of Sulcis gastronomy. It is produced locally by artisans in Sant'Antioco, using traditional methods and slow processing times that bring out its intense flavor. During lunch on board it is served as a starter, on crisp bread with a drizzle of local extra-virgin olive oil.
Sheep's-milk cheeses and seasonal Sulcis vegetables.
The cheeses, such as pecorino and ricotta mustia (smoked ricotta), are selected for their quality and local provenance and come from sheep farmers of the Sulcis and of Thiesi. They are accompanied by seasonal vegetables grown in local gardens — tomatoes, peppers and aromatic herbs — harvested in keeping with nature's rhythms. There is also no shortage of Sant'Antioco zucchini and artichokes from Giba and Masainas, preserved in oil by a local artisan producer.
Sourdough bread, baked in a wood-fired oven.
The bread is made with a sourdough starter and baked in a wood-fired oven, in keeping with tradition. Simple ingredients and slow proofing give rise to a crisp crust and a fragrant crumb — the mark of artisan craftsmanship that respects the natural timing of fermentation. Alongside the bread, the classic Genoese focaccia of Calasetta.
Wines from the cooperative wineries of the Sulcis.
The wines come from the area's cooperative wineries and are chosen to best accompany the dishes. In particular, we offer Vermentino from the main wineries of the Sulcis, including Calasetta, Sant'Antioco and Santadi.
And to finish… fruit and sweets.
To round off lunch on a sweet, genuine note, we serve fresh fruit and little sweets from the Oristano area, paired with coffee made — strictly — in the moka pot.
FAQ – Lunch on board during boat excursions in Carloforte.
Is lunch included in the boat excursions?
Lunch is served on the boat, in a sheltered cove, during a stop along the way. You dine surrounded by the sea, away from the harbor and the busier spots.
What kind of cuisine is served on board?
The cuisine is inspired by Carloforte's Sardinian-Ligurian tradition, with dishes prepared using local Sulcis ingredients and seafood.
Che tipo di cucina viene servita a bordo?
La cucina proposta è ispirata alla tradizione sardo-ligure di Carloforte, con piatti preparati con ingredienti locali del Sulcis e prodotti del mare.
Is lunch suitable for people with food intolerances?
Yes, on request the menu can be adapted for particular dietary needs. Just let us know when booking the excursion. You can consult our allergen table.
How many people take part in lunch on board?
Excursions are organized for small groups — a maximum of 8 people — to ensure a relaxed and authentic experience.
Book your boat excursion in Carloforte with lunch on board.
If you are planning a boat excursion in Carloforte, lunch on board is one of the best ways to truly experience the sea around the island of San Pietro. Cruising along the Sulcis coast, stopping in a cove and enjoying the dishes of the Sardinian-Ligurian tradition makes the experience unforgettable.
Contact Skipper Gianluca to book your boat excursion and discover the island from a unique perspective: that of the sea.
Phone, WhatsApp or email: we'll be happy to organize your day at sea in the Sulcis.
