Saturday, 18 January 2014 16:02


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The Sardinian cuisine blends the subtlety of seafood with the “sturdiness” of meat.

Traditional dishes:

Malloreddus: Sardinian gnochetti, made of fine-grain wheat flour, water and salt.

Anzelottos: Classic ravioli filled with cheese and spinach-beet.

Macarrones de Punzu: Hand-made gnocchi made of dough of wheat or potato flour; they get their characteristic form by passing the pasta on the back of a grater.

Macarrones de Busa: Hand-made pasta similar to bucatini, prepared by inserting a large needle into the dough.

Porcetto arrosto: Roast pigling, browned slowly over aromatic, red-hot embers.

Pane Frattau: A dish obtained by dunking traditional carasau bread in boiling water for a brief moment, then layering it carefully on a dish and dressing it with freshly cooked tomato sauce, pecorino cheese and – if possible - poached egg. Besides the roast suckling pig, it is considered the traditional dish of Nuoro.

Tattaliu: Heart, liver and lungs of pork or sheep, separated by slices of back bacon and spit on a short skewer which is obvolved by the guts of the animal and then roasted until it becomes delicious and crisp.

Cordedda: The dish consists of coiled guts stewed with peas.

Pistiddu: Pastry prepared for the feast of Saint Anthony of Egypt on 17th January. A kind of jam tart filled with cooked wine.

Bistoccu d’ou: More commonly known as Savoy biscuits, soft and made with eggs.

Amaretti biscuits: Almond pastry, sweetened with sugar and egg whites.

Papassinos: Diamond-shaped biscuits made of short pastry, nuts and raisins.

Read 3134 times Last modified on Wednesday, 05 February 2014 17:03

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