Sardinian suckling pig (porceddu) in Rome: tradition, cooking and how to enjoy it
Porceddu is the signature dish of Sardinia: what it is, how it is traditionally cooked and how to order it at Da Luisu, in the Boccea area of Rome.
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Articles from our kitchen
Sardinian dishes, Roman classics and pizza: stories and curiosities from our table.
Culurgiones and malloreddus: the fresh Sardinian pasta to try in Rome
Ravioli filled with potato and mint, little gnocchi with sausage or saffron: the best-loved Sardinian first courses, dish by dish, with what you will find on the Da Luisu menu.
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Fregola, bottarga and arselle: the flavours of the Sardinian sea, in Rome
Fregola with arselle clams, spaghetti with clams and bottarga, sautéed mussels: the Sardinian sea on the plate, with an eye on what you will find on the Da Luisu menu.
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Seadas and Sardinian desserts: from honey to myrtle, how to end a meal the Sardinian way
The fried seada with cheese and honey, tiramisu and panna cotta with myrtle, crema catalana: the desserts on the Da Luisu menu and the tradition behind them.
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Wood-fired pizza in Rome, Boccea area: red, white, focacce and calzoni
From margherita to the Luisu pizza with calamari and bottarga: how to choose between red pizzas, white pizzas, focacce and calzoni on the Da Luisu menu.
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Carbonara, amatriciana, cacio e pepe: the Roman first courses on the Da Luisu menu
The great classics of Roman cooking next to the Sardinian dishes: what lies behind three recipes that in Rome are a religion and how you find them at Da Luisu.
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Supplì, olive ascolane and courgette flowers: the Roman fried starters before the pizza
The Roman ritual of fried starters: homemade supplì, courgette flowers, salt cod fillets, olive ascolane, croquettes and fried calamari and prawns.
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What to order at Da Luisu: a guide to the menu of a Sardinian and Roman restaurant in Rome
Starters, first courses, mains, pizza and desserts: a guide to the official Da Luisu menu, at Via di Boccea 724, between Sardinian cuisine, Roman cuisine and pizza.
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