Zuppa Gallurese, is the typical “lasagna” of Gallura. It is made with stale bread, a very flavorful and aromatic broth of fresh meat, such as beef and chicken, with a mix of spices such as celery, onion, bay leaves, mint, fresh and dried tomatoes and dried, a few leaves of mint and pecorino cheese and cow’s milk.
Carasau bread owes its name to the sound it makes when broken, since it is very crunchy; it’s also thin, and in fact is also known as music paper. Because it lasts for a long time, it used to be the ideal food for shepherds travelling long distances. In the past, every Sardinian family used to make carasau bread at home, baking it in a wood-fired oven.
Malloreddus, are a typical kind of pasta from Sardinia. This pasta is also called Sardinian gnocchi because of its shape as it really looks like tiny potato gnocchi. But, in fact, is made of durum wheat semolina flour, water and salt.
Cannonau wine contributes to the local diet. It is a true elixir of long life and contains three times the amount of anti-oxidants compared to other red wines, guaranteeing benefits to the cardiovascular system almost ten times higher than other varieties of wine grown in other Italian regions.
It is difficult not to think of a Spanish contamination, given the name of the sweet rolls of pasta filled with ricotta, fried and covered with strawberry tree or chestnut honey.