Differences

This shows you the differences between two versions of the page.

@@ Line 1: / Line 1: @@
+====== Sardinian Cuisine ======
+==== Culurgiones ====
+These are Sardinian stuffed pasta pockets, similar to ravioli, but filled with potatoes, mint, pecorino cheese, and sometimes garlic. They are unique to Sardinia and often closed with an intricate "braid" shape. [([[https://www.linkedin.com/pulse/what-culurgiones-traditional-sardinian-stuffed-pasta-costa-rei-54akf|LinkedIn]])]
+==== Malloreddus ====
+Also known as Sardinian gnocchi, malloreddus are small, shell-shaped semolina pasta. They are typically served with a rich tomato and sausage sauce and topped with Pecorino Sardo. [([[https://www.the-pasta-project.com/malloreddus-sardinian-gnocchi/|The Pasta Project]])]
+==== Fregula ====
+A type of Sardinian couscous, made from semolina and toasted to give it a unique, nutty flavor. It’s often served in a seafood broth or mixed with clams and tomatoes. [([[https://guidiwines.com/blogs/wine-magazine/fregola-ai-frutti-di-mare-a-taste-of-sardinia-with-perfect-wine-pairings|Guidi Wines]])]
+==== Porceddu (Suckling Pig) ====
+One of Sardinia's most famous dishes, porceddu is a roast suckling pig that is slowly cooked over a fire, seasoned with myrtle and rosemary, and served crispy on the outside, tender inside. It’s a traditional celebration dish. [([[https://www.sardiniatoexperience.com/porceddu/|Sardinia to Experience]])]
+==== Pane Carasau ====
+Also known as music paper bread due to its thinness, this traditional Sardinian flatbread is baked until crisp. It can be eaten on its own, soaked in water to soften it, or used as a base for various dishes like pane frattau. [([[https://www.ourcookingjourney.com/recipe-pages/music-paper-bread-pane-carasau|Our Cooking Journey]])]
+==== Pane Frattau ====
+This dish layers pane carasau with tomato sauce, Pecorino cheese, and a poached egg on top. It’s a rustic, comforting meal that showcases the versatility of Sardinian flatbread. [([[https://www.insidetherustickitchen.com/pane-frattau/|Inside the Rustic Kitchen]])]
+==== Zuppa Gallurese ====
+A hearty bread and cheese casserole from the Gallura region of northern Sardinia. Layers of stale bread are soaked in a broth, then baked with Pecorino cheese and mint, creating a rich, savory dish. [([[https://tarasbusykitchen.com/sardinian-savoury-bread-pudding-zuppa-gallurese/|Tara's Busy Kitchen]])]
+==== Seadas (Sebadas) ====
+A traditional Sardinian dessert made of fried pastry filled with fresh pecorino cheese and topped with honey. The combination of sweet honey and salty cheese makes it a unique treat. [([[https://food52.com/recipes/26731-seadas-sardinian-honey-and-cheese-pastries|Food52]])]
+==== Bottarga di Muggine ====
+Known as the "Mediterranean caviar," this dish consists of salted and dried mullet roe. It’s usually grated over pasta or served thinly sliced with olive oil and lemon, offering a bold, salty flavor. [([[https://mediterraneantaste.com/spaghetti-bottarga/|Mediterranean Taste]])]
+==== Aranzada ====
+A unique Sardinian dessert made from candied orange peels, almonds, and honey. It’s often served during celebrations and has a delicate, chewy texture with a strong citrus flavor. [([[https://www.tasteatlas.com/aranzada|Taste Atlas]])]
+==== Casu Marzu ====
+Known as “rotten cheese”, this infamous Sardinian cheese is made by allowing pecorino to ferment with the help of cheese flies, creating a soft, creamy cheese filled with live larvae. While controversial and banned in some places, it’s a traditional food on the island. [([[https://cheesescientist.com/trivia/casu-marzu/|Cheese Scientist]])]
+==== Lorighittas ====
+A rare and intricate pasta made by twisting strands of dough into ring shapes, traditionally prepared in the village of Morgongiori. It’s often served with a rich tomato and sausage sauce. [([[https://www.bbc.com/travel/article/20180625-lorighittas-an-all-but-lost-sardinian-dish|BBC]])]
+==== Burrida ====
+A fish stew made with dogfish (a small shark), vinegar, garlic, walnuts, and herbs. This dish, typically served as an appetizer, reflects Sardinia’s close ties to the sea. [([[https://strictlysardinia.com/burrida-sardinia-recipe/|Strictly Sardinia]])]
+==== Sa Cordula ====
+A traditional Sardinian dish made with lamb intestines that are braided and cooked with peas and onions. It’s a hearty, flavorful dish that highlights the island’s history of using every part of the animal. [([[https://visitoursardinia.com/sa-cordula-typical-sardinian-dish/|Visit Our Sardinia]])]
+==== Pilau alla Carlofortina ====
+This dish originates from Carloforte, an island off the coast of Sardinia, and is made with couscous and red tuna. The recipe reflects the influence of Ligurian cuisine on this unique island community. [([[https://www.lacucinaitaliana.com/italian-food/italian-dishes/casca-carlofortina-sardinian-couscous-recipe|La Cucina Italiana]])]
+{{tag>food culture geography}}

User Tools

Site Tools

Differences

Page Tools