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CUISINE
Cooking
which blends the subtlety of seafood with the solidity
of meat.
Traditional dishes:
Malloreddus:
Sardinian gnochetti, made of fine-grain flour, water
and salt.
Anzelottos:
Classic ravioli filled with cheese and spinach-beet.
Macarrones de Punzu:
Gnocchi, hand-made with wheat or potato pasta, given
their characteristic form by the passing of 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.
Roast suckling pig: Roast piglet, browned slowly over red-hot, aromatic fire.
Pane Frattau:
A dish obtained by immersing traditional carasau bread
in boiling water for a short time, then placing it
carefully on a dish in strips and dressing with fresh
sauce, pecorino cheese and possibly poached egg.
Together with roast suckling pig, this is considered
the traditional dish of Nuoro.
Tattaliu:
Heart, liver and sometimes lungs of pork or sheep,
separated by slices of lard and put on a small skewer.
This is then encased by the intestines of the animal
and left to roast until it becomes deliciously crisp.
Cordedda:
Dish made up of rolled-up intestines stewed with peas.
Pistiddu:
Sweet prepared for the feast of St Anthony of Egypt on
17th January. A kind of tart filled with
cooked wine.
Bistoccu d’ou:
More commonly known as Savoy biscuits, soft and made
with eggs.
Amaretti biscuits:
Almond dough, sweetened with sugar and egg whites.
Papassinos:
Diamond-shaped biscuits made of leavened dough, nuts
and raisins.
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