Sardinian

If you like pasta, then you'll likely love fregola (or fregula). These Sardinian spherical pellets are made from rubbing semolina flour and water together in a circular motion to create a round shape, then toasting them in the oven. Quick-cooking fregola is denser and heavier than couscous and has a nutty flavor that tastes great in everything from stews and soups to risottos and salads.
Source: Flickr User embem30

If you enjoy caviar but can't dole out big bucks, consider trying what's known as the "poor man's caviar."

Bottarga (sometimes referred to as botargo), is the roe pouch of tuna, grey mullet, or swordfish that has been sun-dried, cured in sea salt, and coated in beeswax. A key component in Sardinian, Sicilian, and other Mediterranean cuisines, bottarga is usually shaved or grated onto pasta dishes or served with lemon as an appetizer.