The wide and long shape is usually formed to resemble that of a grain of wheat.
The dough is made from white flour (“farina calibrata”), semolina flour, eggs, water and salt
The traditional filling is pecorino sardo (fresh, aged or semi-aged), boiled riced potato and mint or basil, depending on the village they are being made in.
In the Ogliastra region, cooks add onion to the filling.
To make them, the dough is rolled out, cut into rounds, topped with a small amount of filling on each, and then shaped into the wheat grain pattern, then sealed. Some people just do a normal ravioli half-moon shape.
They are simmered in boiling water to cook them. In the Villagrande Strisaili region, they may be fried or griddled instead of simmered.
Culurgiones are served with a tomato sauce and grated pecorino sardo.
Towns particularly known for the quality of their Culurgiones are Lotzorai, Villagrande Strisaili, Osini, Ulassai, and Jerzu.
History Notes
In August 2010, a 32 year old man named Ivan Puddu ran up against McDonald’s lawyers. Puddu ran a fast-food style restaurant in Santa Maria Navarrese, Sardinia, which he called “McPuddu’s.” The speciality of the restaurant was Culurgiones. McDonalds lawyers ordered him to remove the “Mc” prefix, which he did by nailing a plank over the Mc on the store sign. The regional government has promised him funding for his fight with McDonald’s.
Literature & Lore
Culurgiones are made particularly on The Feast of the Assumption (August 15th ) and on All Saints’ Day (1st November)
Language Notes
Aka “culingionis”, “culurzones.”
Sources
Culurgiones. Assessorato Dell’agricoltura E Riforma Agro-Pastorale. Regione Autonoma Della Sardegna 7 June 2007.
Kington, Tom. McDonald’s lawyers make a meal of Italian restaurant’s name. Manchester: The Guardian. 25 August 2010.
