Blueberry Aquavit. That is what you are missing.
They do a lot of cheese. Sardinian traditional is not really that mediterranean, it is closer to Yugoslavian. Carb based unfortunately, but veggie rescued to a good degree. Seafood is a late introduction historically, believe it or not.
# pane carasau: Sardinia's famed unlevened bread. Mainland Italians call it carta da musica, but this is its real name. Made from stone-ground local wheat, it is baked in brick ovens where it blows up into a perfect hollow sphere. The women remove the globe, slice it in half and place the resulting flat discs of bread on paper to dry. Sardinian shepherds live for weeks on pane carasau and pecorino sardo, the world's best sheep cheese
# pane frattau: pane carasau topped with warm tomato sauce, a fried egg and grated cheese makes a great light dinner
# carciofi: artichokes, any way they're offered
# cauladda: peasant soup of cabbage, fava beans, sausage and boiled meats
# favata di fave: fava beans stewed with pork rind, sausage, wild herbs and cabbage
# cascà: Sardinian couscous (mainly in Carloforte)
# malloreddus all'oristanese: saffron-laced pasta with a sauce of swiss chard, eggs and cream
# sus maccarrones de urta o ascaos: gnocchi with melted sour fresh cheese
# sa merca: roast fish smothered in ziba, a uniquely fragrant local herb
# s'anguidda a craddaxu e incasada: tiny eels boiled and sprinkled with grated cheese
# aragosta alla castellanese: lobster sautéed with tomatoes, garlic, onion, red pepper and lemon
# bracciole di asinello: mule steaks
# porcheddu: spit-roast suckling pig
# s'anzone incasau: lamb roasted with breadcrumbs and cheese
# is cojettas: horsemeat rolls stuffed with herbs
# sevàdas: deep-fried pasties filled with fresh sour cheese and drizzled with honey
# rujolos: sweet cheese fritters
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