Typical dish of Alghero
Sea urchin spaghetti
Sea urchin spaghetti appears glossy and golden, coated in a natural amber-colored cream made from the pulp of freshly opened sea urchins. The aroma is intensely marine, almost iodine-like, with sweet and saline notes that recall the breeze along the coast of Alghero. The texture is velvety yet lively, with al dente spaghetti capturing every nuance of the sea urchin. It is a celebratory first course, often enjoyed at lunch by the sea during sea urchin season.
Season: Inverno-Primavera€18–28
Why it matters
In Alghero, sea urchins are much more than an ingredient: they represent a true seasonal ritual shared among fishermen, restaurateurs, and locals. During the winter months, the city comes alive with the tradition of harvesting and tasting extremely fresh sea urchins. Sea urchin spaghetti embodies the seafaring identity of the Coral Riviera and the direct bond between cuisine and the sea.
Origin story
The dish originated from the custom among Alghero’s fishermen of eating freshly harvested sea urchins directly on their boats or on the rocks, with bread or simple pasta. Over time, local trattorias transformed this spontaneous habit into a refined yet essential preparation, where the raw or barely warmed sea urchin pulp becomes the heart of the sauce. The recipe has deliberately remained minimalist in order to preserve the pure flavor of the sea urchin.
Typical ingredients
spaghettipolpa di ricci di mareaglioolio extravergine d'olivaprezzemolopeperoncino
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