Enogastronomy and Gourmet Itineraries

In Ogliastra the enogastronomy, unmistakable and inimitable, is still extremely bound to its nature and its culture and Ogliastra is considered a desirable destination of the most refined gourmets.

The traditional Ogliastrian cuisine is based on the products of the soil and breeding and is at the same time simple but variegated. Also the way of cooking is still tied to the ancient traditions: in Ogliastra it is still custom to roast the meats over open fires, such as goat, sheep or suckling-pig, a rite of millennial tradition handed down to our days.

Ogliastra is famous for the hams, produced in the most internal zones, while in the coastal area the dishes are basically fish and sea-food. Famous and recommended are the cheeses, such as the pecorino, excellent to be tasted with a piece of the crisp ‘pistoccu’, a typical Ogliastrian type of bread. Other traditional Ogliastrian dishes are the ‘Culurgiones’, stuffed ravioli shaped by hand, and the ‘Coccoi Prena’, a sort of pie filled with potatoes, cheese and spices.

Also the traditional Ogliastrian production of sweets is worth to be noticed, with a variety of recipes handed down by generations from mother to daughter and jealously guarded, each one prepared for particular and in specific occasions. Not to forget the wine of Ogliastra, the most famous among them is the ‘Cannonau’, which is cultivated in the vineyards of the hills of Jerzu and the neighbouring areas, but also “s’abba ardenti”, brandy, used both as alcoholic drink and to cure various illnesses.

Every zone of the Ogliastra represents some typical culinary characteristics, so much so that each area can be recognized and countersigned on enogastronomic itineraries according to the traditional dishes produced in each single zone.