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Home » Sardinian Food

Sardinian Food

Bosana Olives

Bosana Olives are medium-sized olives, with 17 to 18% oil content. They are used primarily for oil. The olives are harvested when they are deep purple. History Notes Native to Sardinia, Italy.

Bottarga

Bottarga is fish eggs or roe from Tuna or Grey Mullet. It is made in Sicily and Sardinia. The roe sack is extracted from the fish, salted, then let stand for a few weeks, during which time it is pressed by hand both to flatten it and to remove any air pockets. Then it is…

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Casu Marzu

Casu Marzu

Casu Marzu is a cheese made in Sardinia, Italy. It is Pecorino Sardo cheese which has been colonized by fly maggots. It has a very strong, pungent burning taste.

Culurgiones

Culurgiones are a Sardinian stuffed ravioli, 2 to 4 inches (4 to 10 cm) long and from 1 to 2 inches (3 to 5 cm) wide. 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…

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Dried Gnocchi

Dried Gnocchi is made from semolina flour. Unlike fresh gnocchi, no potatoes are used. Dried Gnocchi is about the size of macaroni, shaped like a curved, hollow shell. It has a ridged outside surface to grip and hold heavier sauces. They’re smooth inside. A smaller version is called gnocchetti. Popular in Sardinia.

Fregola

Fregola is a pasta made in southern parts of Sardinia, Italy, particularly around Cagliari. It is small, hard, nuggets of pasta, of a coarse, rustic look and texture. The size is not uniform, though you can buy it sorted into a range of sizes of fine, medium, and coarse, with the medium being about the…

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Malloreddus

Sardinian pasta: “Malloreddus” © Denzil Green Malloreddus is a pasta made from semolina flour and water. Each piece will be about 1 inch (2.5 cm) long and ¼ inch (.5cm) wide. The front of each piece is open like a canoe; the back of each piece has very pronounced grooves on it to catch sauce….

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Pane Carasau

Pane Carasau is a thin, crisp flat bread seasoned with salt and rosemary, made in Sardinia, Italy, It can be used as an ingredient in other dishes such as “pane frattau”, or it can be used as a wrap around food such as cheese, meat, etc. It is usually moistened with water first to make…

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Pane Frattau

Pane frattau is a Sardinian dish made from the large, crisp flat rounds of Sardinian bread called “pane carasau.” Other ingredients are meat broth, tomato sauce, grated pecorino cheese, and egg. You dip the bread in the broth, but not too long — the bread mustn’t become soggy, then lay the bread out in an…

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Pecorino Sardo Cheese

Pecorino Sardo Cheese

Pecorino Sardo is a sheep’s milk cheese from Sardinia, Italy. The taste is a balance of salt and sweet, and is more sheep’s-milk-tasting than other Pecorino cheeses.

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