|In Costa Smeralda, during the
summer, there are many skilled cooks who run riot with shellfish and sea food salads, "pasta
alla bottarga" (tuna or mullet eggs), "carpaccio di spigola o di pesce spada" (thinly sliced raw
bass or swordfish). These cooks are also eager to revive traditional recipes from the Gallura
area and the Sardinian heartland. One such example is "suppa quata", a famous soup from
Gallura. This soup was originally cooked by the shepherds and farmers in Gallura. Each village
had its own recipe and its own way of preparing the soup. The basic ingredients of "suppa
quata" are: durum wheat bread, beef broth, 3 day old pecorino (a sheep's milk cheese) and
grated mature pecorino. Alternating layers of bread and cheese were put in a casserole dish,
the beef broth and chopped parsley were added and the soup was cooked in an
|Among the dishes from Gallura which
should be mentioned for its originality is "li ciusoni". "Li ciusoni" are home made, thumb sized
dumplings made from sardinian wheat. They are served with a tomato and meat sauce called
"ghisaddu" (in the local language). The same sauce is used for the fresh cheese or ricotta
"ravioli" which are eaten on special occasions. The cuisine from Gallura reflects the farming
and shepherding traditions of the area. Cattle, sheep, goats and pigs which feed on
Mediterranean shrubs give this region an abundant source of fresh meats. Roasting is the
traditional way of cooking meat. Both spit roasting and roasting in wood-burning ovens is still
the most common way of cooking meat. Boiled meat and stews with tomatoes or artichokes
and thistles are also popular.
||The woods and fields of Gallura
are famous for the wide range of mushrooms that can be found there. The excellent ovule,
different varieties of "porcini" (boletus), honey mushrooms and the precious "dittula" or
"cauliflower mushrooms" which belong to the "ramaria family" can all be found in the area of
Gallura. The "dittula" mushroom is both delicious and rare and is the main ingredient in some
interesting and elaborate recipes.
|The villages of Oschiri, Berchidda
and Monti are in the area of Gallura. They are within the boundaries of Sardinia's most famous
white wine region, the region of "Vermentino di Gallura DOCG". Oschiri is famous for "panadas"
which are pies made from pasta and stuffed with minced pork or lamb, or beef and pork or eels
from the nearby lake of Coghinas. The cheeses from Gallura are mostly cheeses made from
cows milk but there are excellent mature "pecorini" (sheep milk cheeses) and ricottas which
are used to stuff "ravioli" and cakes.