In the territory of Costa Serena and Palau, there is a strong food and wine tradition that, thanks to the quality of the ingredients, traditional recipes, and the skill of Sardinian chefs, is now perfectly recognized as typical Gallurese cuisine.
Traditional dishes
Among the first courses, the queen is undoubtedly the “suppa cuata,” but it is a must to try “li puligioni dulci,” a sweet version of the classic ravioli in which even the sauce is particularly sweet, “li chjusoni,” handmade gnocchi, and “li fiuritti,” a kind of handmade tagliatelle.
The bread focaccias with pork cracklings are found in Gallura under the name “Uggiaddini,” in the sweet version they are rich in sugar and filled with raisins. Another typical dish not to be forgotten is “Lu Pan’a Fitti”, made with spianata or leftover bread boiled in meat broth and seasoned with local olive oil,Pecorino cheese, parsley, and cinnamon. Not to mention the “Màzza frissa”, “lu Casjiu furriatu”, and “ Lu Coccu cu l’ociu casjiu”.
Main courses
Among the traditional main courses, the typical “porceddu” (roast suckling pig) is indispensable, as well as “carri e coggjiu” (typical of the All Saints’ lunch, consisting of pork and savoy cabbage), “la faa e laldu” (fava beans, sausage, and lard cooked with wild fennel), “la rivea” (lamb or kid offal cut into pieces and cooked on a slow spit), and finally “Caulada.”
As for fish dishes, grilled and fish soups made from fresh fish, calamari, lobsters, shellfish, and mollusks are excellent and enhance the menus of the area’s fine restaurants.
Desserts
The rich tradition of typical sweets in this area is characterized by a wide variety: “Acciuleddi e meli”, made with fried dough first passed through honey and then through orange peel, “Li Cucciuleddi e meli” with a filling of honey, breadcrumbs, chopped walnuts and almonds, orange peel, cinnamon, pepper, and clove, “li Uriglietti,” made with violated dough, fried, passed through honey and sprinkled with sugar. Also, “Casjatini,” the little cheesecakes, “Pidichitti,” “Rujoli,” “Niuléddhi,” “Papassini,” and “Frisjoli Letì,” and the “Frisjoli longhi,” typical of carnival. Not to forget “la crema gadduresa,” a delicious spoon dessert.
Cheeses
The rich tradition of cheeses and ricotta from the area satisfies all palates, from those who prefer gentle flavors to those who prefer aged or smoked cheeses.
The Culurgionis
The culurgionis, fresh pasta stuffed with potatoes and pecorino cheese, are the first dish par excellence in Ogliastra. There are different variations depending on the town, in Bari Sardo the filling is made of potatoes, cheese, garlic and mint. Closed by hand and pinched along the edges, they depict ears of wheat. Once cooked, they are traditionally served with tomato sauce and a sprinkling of grated pecorino cheese.
The Pistoccu bread
The typical bread of Ogliastra is the pistoccu. The shapes vary from circular to rectangular. In Bari Sardo, where the Galanias Hotel and Retreat is located, su pistoccu is traditionally oval. Like the more famous pane carasau, this bread is baked and cut in half, horizontally, to be toasted again in the oven while still hot. It is enjoyed softened with water, broth or sauce and is a must with pecorino cheese and tasty Sardinian salami.
