The “Rivea” is certainly one of the most famous and the most celebrated main courses of Gallura. An ancient tradition, it is composed of entrails of lamb or kid intertwined with each other; wrapped with the omentum and the intestines (li minuci), skewed and cooked on the grill or in the oven. It is impossible not to be conquered by their intense and authentic flavor. An irresistible lure for strong palates.

Recipe for Rivea


  • parts of goat or lamb:
  • lung
  • heart
  • liver
  • a piece of lard
  • intestine
  • omentum

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. Add a pinch of salt and cook in the grill for about 45 minutes or in a 200 ° oven for about 45 minutes / hour (after 20 minutes lower the oven to 150 °). When the rivea is nice and crisp it should be served immediately. This dish, of very ancient origins, is typical for the Easter and Christmas periods.

The Pairing:
The perfect match is certainly with red wine. Rich taste, warm, soft and full, like that of our Fraìli, which leaves a pleasant slightly bitter and tannic aftertaste, enhancing the intense flavor of this ancient recipe.