The gourmet can revel in many specialities which Oristano offers: ravioli stuffed with fish, spaghetti with botargo (dried salted mullet roe), special Oristano malloreddus pasta served with chard, eggs and cream, and sea bass cooked in vernaccia wine.  Then there are the carnival period specialities: the "amarettus" macaroons which are offered to the riders and the long "zippulas" doughnuts which are served in the home of the leader of the Peasants' Guild are just as representative of the ancient and colourful Sartiglia tournament as the star, which the riders must pierce at full gallop, and "sa pippia ‘e maju", the bunch of violets with which "su Componidori", the Master of Ceremonies of the tournament, blesses the crowd.

Not to be forgotten are the various sweetmeats: gueffus, parduas, pistoccus and the speciality diamond-shaped mustazzolus biscuits, which are lighlty iced and strongly flavoured with cinnamon.