Typical Specialities

There are so many typical Ogliastrian culinary specialities:

"Sa coccoi 'e cibudda", a focaccia made of onions and fresh or dried tomatoes and cooked in the oven ;

"Sa coccoi 'e patata", made with the same ingredients as the "culurgiones", but baked in the oven; a soup of "friscidu" and fregola (made of flour and water): this soup is prepared with fregola, caprine cheese in pickling brine and fresh mint.

"Civargeddus prenus": made of boiled potatoes, zucchini lightly fried with oil and onions, cheese in pickling brine ("casu 'e fitta"), black pepper and garlic.

"Maccaronis sciarrancaus": a sort of noodles made of flour, water and eggs.

"Civargeddu 'e cipudda": onion bread with greaves ("erda"); potato dumplings with a tomato sauce and cheese dressing; "cigiri a pisili": chickpeas, belly fat, pig skin, pigs feet or pigs head and potatoes.

"Pecora in cappotto": (sheep in the coat), cooked with celery, carrots and various spices.

"Cagliu": rennet, made of the dried kid's belly full of breastmilk.

"Trattalia": offal, made of liver, lung, heart and spleen cut into pieces, alternated with bits of belly fat, covered by the 'nappa' and tied up with the intestine and cooked on the spit.

"Corda": sheep's or goat's stomach with intestine, served roasted or boiled with peas or potatoes.

"Su cunfettu": the typical sweet from Baunei, traditionally offered at weddings, made of honey, almonds and grated orange peel;

"Su pistoccu": the typical local bread, made of durum wheat flour, yeast, salt, semola and water. The dough is prepared in round or square sheets, leavened and then cooked in the traditional ovens. This crisp bread can be eaten dry or sprinkled with water to soften it.