Local Dishes

1. porcheddu

   Porcheddu — spit-roasted suckling pig

   Usage

   The island's signature feast dish: a very young piglet turned slowly beside the fire with aromatic herbs such as myrtle. An outdoor roast is called a "porcheddada". It is often served for celebrations or weekend meals, and some restaurants ask for a booking

   Grammar Note

   Masculine noun; with the article it is "su porcheddu". It is porcu ("pig") plus the diminutive -eddu, hence "piglet"

2. culurgiones

   Culurgiones — stuffed ravioli-like pasta

   Usage

   Small filled pasta whose filling and shape vary by area and family. Vegetarians should ask whether the filling contains cheese or meat before ordering

   Grammar Note

   Masculine plural; with the article it is "sos culurgiones". The singular is "culurgione". Some areas say forms such as "culurzones"

3. malloreddus

   Malloreddus — small ridged semolina pasta

   Usage

   A small ridged pasta, about 2 cm long, made from semolina and water — one of the island's best-known pastas. A classic serving is a tomato and sausage sauce with saffron and grated sheep's cheese

   Grammar Note

   Masculine plural; with the article it is "sos malloreddus". Singular "malloreddu" is a diminutive of "malloru" (bull-calf). In the north the pasta may go by other names

4. pane carasau

   Pane carasau — thin crisp shepherd's flatbread

   Usage

   Paper-thin, twice-baked crisp bread, originally carried by shepherds for days. It often arrives in a basket at the start of a meal, and is eaten with olive oil

   Grammar Note

   Masculine noun; with the article it is "su pane carasau". "Carasau" derives from carasare (to bake twice); "carasatu" and "carasada" also occur

5. pane fratau

   Pane fratau — pane carasau layered with tomato sauce, cheese and egg

   Usage

   Pane carasau softened in warm broth or hot water, layered with tomato sauce and sheep's cheese and topped with an egg. Common in Barbagia and the island's centre, and rooted in shepherd food. Some places omit the egg, so say so when ordering if you want it left out

   Grammar Note

   Masculine noun; with the article it is "su pane fratau". "Fratau" means "broken up". The standard spelling has a single t; the double-t form "frattau" is also seen but non-standard

6. frègula

   Frègula — toasted semolina pasta pearls

   Usage

   Semolina rolled into small beads and toasted in an oven, similar to couscous. A typical serving is with tomato sauce and clams

   Grammar Note

   Feminine noun; with the article it is "sa frègula". "Freula" and "frégula" also occur. The stress falls on the third syllable from the end, so it carries the accent

7. panada

   Panada — savoury pie with a pastry crust

   Usage

   A savoury pie of filled pastry, known from Assemini and Oschiri; fillings vary from meat and vegetables to eel. Oschiri holds a panada festival every August

   Grammar Note

   Feminine noun; with the article it is "sa panada". The plural is "sas panadas"

8. casu martzu

   Casu martzu — sheep's cheese ripened with live fly larvae

   Usage

   A traditional island sheep's cheese ripened by cheese-fly larvae. For hygiene reasons its ordinary sale is restricted, and regular restaurants rarely serve it. If it is offered, know that the larvae are alive and can jump before deciding to eat it

   Grammar Note

   Masculine noun; with the article it is "su casu martzu". Many areas use other names, such as "casu modde", "casu fràtzigu" or "casu giampagadu"

9. còrdula

   Còrdula — braided lamb offal, roasted

   Usage

   A traditional offal dish of lamb or kid innards braided and roasted. If you avoid offal or have dietary limits, check what it contains before ordering

   Grammar Note

   Feminine noun; with the article it is "sa còrdula". The stress falls on the third syllable from the end, so it carries the accent

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