In Eastern Sardinia you'll never be far from Sardinia's two distinct cooking traditions: the mountains with their roast suckling pig, wild mushrooms and rich meat sauces for pasta, and the coast with its endless variety of seafood delights. Mixed in with all this are local specialities such as the fiore sardo sheep's milk cheese of Gavoi, the carapigna (tangy lemon sorbet) of Aritzo, or the fine Cannonau wines of Jerzu.