Get a true taste of local Sassarese cooking—and many other Sardinian specialties—at this family-run restaurant in the old town. The menu is not for the squeamish or for vegetarians: horse, donkey, and roast suckling pig (porcetto, also spelled porcheddu) figure prominently, as do typical Sassarese dishes such as trippa alla parmigiana (tripe with Parmesan), lumaconi in rosso (snails in a rich tomato sauce), and cordula con piselli (sheep's intestines with peas). Tables are available in the buzzy, vaulted, terra-cotta-tiled dining room, or, in summer, in a courtyard.