The tastiest typical dishes of Sardinia
The journey of Enjoy Food&Wine on the regional tables continues, it aims to discover the best dishes region after region; we couldn’t miss Sardinia, with its rich, savoury and sweet cuisine, absolutely to try! Thus, here you are some dishes that you have to try to discover the Sardinian flavours.
Culurgiones
It is a pride of the regional cuisine, a real delicacy! In the past it was the holiday dish, but then it became the standard bearer of the Sardinian cuisine, thanks to its success. It is possible to taste it in the restaurants or buy it in the specific shops of fresh pasta. In the past, it was the peasant dish of the Sunday lunch; nowadays it is prepared with the same simple ingredients: smashed potatoes, pecorino, mint and garlic for the filling of the fresh pasta made with semolina. These characteristic big ravioli are boiled and season with tomato sauce and pecorino. The peculiarity is the closure of the sheet of pasta, which creates the famous “spighitta”, a sheaf-shaped decoration.
Pardulas de Arrescottu
A delightful dessert of the Easter period, which follows its Sardinian roots, in fact its main ingredients are ricotta or fresh cheese of sheep, and saffron. It is native from the area of Campidano and always brighten up the Easter tables of the whole Sardinia with its star shape and the generous cheese filling.
A crispy base with a neutral taste, prepared with lard, abundantly filled with ricotta flavoured with citrus and saffron; in some places, the Pardulas are prepared with cheese instead of ricotta, or they can be sweetened by raisin.
Frattau bread
A simple dish of the ancient peasant cuisine, typical of the Barbagia zone. It is told that the peasants used to put together the leftovers of Carasau bread for the dinner, once they came back from the fields. Nourishing and tasty. Its home-made preparation foresees to dip the pieces of bread in the hot meat consommé until they are soft, alternating them, like a lasagna, with the tomato sauce and pecorino. Finally, a poached egg cooked in the same consommé crowns it. This dish has all the most ancient flavours of the territory: the consommé, pecorino, eggs and the unavoidable Carasau bread, that for centuries feeds the peasants in the fields.
Gallurese Soup
It isn’t so different than the venetian Sopa Coada; the Gallurese Soap differs for the type of the meat used. Instead of pigeon, this soup is prepared with lamb meat alternated with stale bread soaked in the consommé, cheese and grated pecorino. This sort of lasagna made of lamb, bread and cheese is seasoned with aromatic herbs, mint and wild “finocchietto”. It is the dish of the celebrations, in the past it was the main dish during the weddings and nowadays it is still well appreciated, although it requires long preparation times.
