Seafood lovers will enjoy this recipe. The best time to visit is between November and April when the sea urchin season is in full swing. To protect this species, sea urchin fishing is forbidden during the rest of the year, and during the season when it is allowed, each fisherman is only allowed to capture a certain number of sea urchins.
In places like Castelsardo or Santa Teresa di Gallura, you should try this dish. The Sardinian canonau is the perfect wine to match with this dish since it brings out the robust flavour of the sea urchins.
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