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 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…
Casu Marzu is a cheese made in Sardinia, Italy. To make, you start with pieces of Pecorino Sardo cheese. You set the cheese out in the open, uncovered, and allow cheese flies (scientific name “Piophila casei”) to lay eggs in the cheese. The eggs hatch into transparent white maggots about 1/3 inch (8 mm) long….
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…
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 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…
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 1/4 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….
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…
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…
Pecorino Sardo is a relatively new cheese, at least “officially speaking”, having only received its “Designated Origin” certification in 1991 from Italy, and its EU PDO protection in 1996. It is made from sheep’s milk, like all Pecorino cheeses. The unpasteurized milk is curdled with calf’s rennet, then moulded and salted. Some Sardinian dairies are…
