Since antiquity, the Romans imported and greatly appreciated the Sardinian garum, a fish sauce in vinegar and honey, which testifies how the tradition of fishing and maritime trade was already flourishing. In the Middle Ages and Renaissance, the island was often visited by the Pisan and Genoese seafaring ships, while the Catalan influence was present in the west.
Durum wheat semolina, Trigu sardu, produces a type of high quality pasta that can be worked in the most varied forms. Common throughout the island is the favata a single course made from dried broad beans, pork, vegetables and wild herbs. On the Sardinian highlands, the breeding of sheep and goats has always been very widespread, with consequent abundant production of cured meats - pork or wild boar hams, different qualities of bacon, pork loin, sausages - and of dairy products such as the fresh or seasoned Sardinian Pecorino, the fresh or roasted Casizolu, often served with honey; and the Frue, milk sheep's curd.