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Sardinian gastronomy
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Typical bread of the Campidano, in circular shape, with soft crumb and crisp crust, reaches on average weight of 1 Kg.

Coccoi (bread de tricu riju)
Coccoi is the name that such a bread takes on in Campidano, while Bread de tricu ruiju is that which takes on in Gallura, where it is used to prepare the well-known gallurese soup. It is often decorated in such a way to resemble the shape of a slug or that of an artichoke.

Obtained by the hard bran of grain, it takes on often a circular shape with a hole in the centre. Long before it was considered the bread of parties, today it's the common bread.

Ravioli with a typical square, rectangular or round shape, prepared with bran, stuffings of cottage cheese and chard, or cheese, or potatoes and saffron. Usually they are eaten with rich ragout and grated pecorino.

Typical dish of Nuoro; thin grain of durum wheat pasta made to dry. It is broken and cooked in lamb stock, with cheese and fresh acid pecorino.

Handmade pasta in a small marbles' shape and oven toasted. Excellent for soups or dressed with tomato sauce, sausages and pecorino.

Prepared on the whole island, with an oval shape like an empty shell, with a ruled back and only some centimeters long. Excellent with fresh tomato sauce, dried sausage and abounding grated pecorino.

Stuffed pies by soft pasta, prepared on the whole island; stuffings depend on the zone of the island in which they are made: it can be composed by meat, usually flavoured pig with vegetables, or minced and marinated in white wine and spices, then united to mushrooms or artichokes in oil, either still stuffing of game meat, or fish, usual eels in damp.

Carasau Bread
Thought to keep for months, to go with the shepherds during the transhumance period. It is of nuorese and logudorese origin. It is formed by thin and crisp circular puffs. Excellent when cooked on wood.

It comes from Ogliastra and it is made of bran and flour. It was the bread of the well-to-do families, while prepared with bran or barley flour it was considered the bread of shepherds and of the poorest families.

The Easter bread. It is a grain of durum wheat coccoi cooked with an egg.

It comes from the Nuoro district and is particularly soft; round shape; it has a variable thickness that utmost reaches one centimetre. Spread everywhere on Sardinia, it is a common daily bread.