Sardinia

Nearly as big as Sicily, yet much further than the mainland, Sardinia (Sardegna) has, over the centuries, evolved its own language and cuisine. Traditionally an island of shepherds (in spite of behind surrounded by fish-filled seas), it's famous for cheeses (including pecorino and the notorious larvae-filled casu axedu), lamb, suckling pig (porceddu) and exotic breads (notably the paper thin pane carasau and ornate pane delle feste).

The name comes from sard, a pre-Roman word, perhaps linked to the island's native religion and its hero god, known in Latin as Sardus-Pater, aka 'Father Sardus'.