Recipes

Ravioli galluresi (li Bruglioni)

RECIPES

Li Bruglioni is a typical dish from the region of Gallura. The speciality of the dough is that it is prepared only with the use of durum wheat semolina and water and the filling, made from ricotta or cheese, eggs, sugar and lemon peel.

Gnocchetti Pasta (li Ciusoni)

RECIPES

Arrange the durum wheat semolina “a fontana” (with a well in the middle), add a pinch of salt and pour the salted water a little at a time. Work until a consistent, smooth and compact dough is obtained.

The mazza frissa

RECIPES

The “mazza frissa” is prepared mainly with the “lu pizu” cream, this is obtained by skimming the whole milk and put on a fire inside a pot. Semolina and salt are added to the cream.

Zuppa Gallurese (Suppa Cuata)

RECIPES

The “Zuppa Gallurese” or “Suppa Cuata”, is certainly the most famous and celebrated dish of Gallura. Prepared with slices of stale bread made from durum wheat semolina, alternating with slices of fresh cheese, grated cheese.

Pani a fitti

RECIPES

“Lu Pani a Fitti” is a traditional recipe from the cooking of the poor Aggese (people from Aggius). It was also called “Dish of the poor”.

Rivea

RECIPES

Slice the lung, the heart, the liver and the small piece of lard (very thin slices) and put them on the spit. Wrap the omentum first and finally the intestines which should have been well cleaned.

Formaggelle (Li Casjatini)

RECIPES

The Formaggelle, as it is called in Gallura and Casjatini in the south of Sardinia, also known as the pardulas de arrescottu (literally ricotta cheese), are part of traditional Easter desserts.

Tulta di Saba

RECIPES

The “tulta di saba” is a typical dessert of Sardinian traditional cooking. Based on a traditional ingredient of our land: saba, dried fruit and raisins.

Azzuleddi

RECIPES

The “Azzuleddi” in Aggese, are a typical dessert prepared in the days near the carnival, but the recipe is so good, that we often wonder why we have to wait for that period!