Cagliari is a genuine food city, and Sardinian cuisine is distinctive enough to be worth seeking out specifically. The ingredients define it: bottarga (dried mullet roe), malloreddus (small ridged pasta with tomato and sausage), fregola (toasted semolina grains in seafood broth), suckling pig roasted over myrtle, and the island's fine cheeses and cured meats. The Marina quarter and the port area have the highest concentration of restaurants; Villanova is quieter and slightly more local in character.