Are you on holiday in Northern Sardinia and want to taste the local cuisine? The answer is the farmhousesDuring your stay in Olbia and its surroundings it is almost a must to taste the local cuisine that is offered in the farms of the area, many of the products that are offered are produced internally by the company and the fresh pasta and docio are always produced and cooked in the traditional way.
he Gallura cuisine has as its main ingredients, in addition to cheese, sugar and honey. Sugar and honey are present in large quantities not only in desserts, as is normal, but also in other dishes, creating completely original combinations of flavours. An example of this is “Li Puligioni" The ravioli “which have a filling consisting of fresh cheese or ricotta and plenty of cinnamon-flavored sugar and which are seasoned with a salty sauce. The focaccia bread with pork cubes is found in Gallura under the name of “Uggiaddini" in the sweet version. They are, in fact, rich in sugar and stuffed with raisins. Sugar is even used in the classic tomato sauce or in the preparation of jelly with boneless pig’s feet.
The Gallura cuisine is, on the other hand, absolutely vast. In fact, we must not forget the famous “cuata soup" made with bread, meat broth, cheese and baked au gratin and the “Chiusoni", i.e. dumplings, with a sauce of “pulpucioli" or wild boar meat and “Li fiuritti", fettuccine durum wheat semolina handmade. Another first course not to be forgotten is Lu Pan’a Fitti, made with flat bread or leftover bread boiled in meat broth and seasoned with local oil, pecorino cheese, parsley and cinnamon. Not to mention the “Màzza frissa", lu “Casjiu furriatu", Lu “Coccu cu l’ociu casjiu". In Gallura, as in most of Sardinia, mushrooms grow in quantity and also of high quality such as ovuli, porcini and the so-called antunna. It is therefore obvious to find on the tables of the inhabitants of this area, in the right season, mushroom-based dishes such as mushroom sauces to season pasta or roasted mushrooms or even mushrooms with garlic, parsley and chilli pepper.
The Gallura cuisine also boasts a variety of meat-based dishes, among which it is worth mentioning the “pulceddu di latti“, “lu caprittu“, the ” Rivea“, the “Carri e coggiju“, the “Faa e laldu“ and the “Caulada". The gastronomic tradition of this area is rich in sweet preparations, such as, for example, the “Acciuleddi e meli", made with fried dough first dipped in honey and then in orange peel. Other specialties of the area are “Li Cucciuleddi e meli" with a filling of honey, breadcrumbs, chopped walnuts and almonds, orange peel, cinnamon, pepper and cloves, the “Uriglietti", made with violated pasta, fried, pureed in honey and sprinkle with sugar. But also the “Casjadini", the formaggelle, the “Pidichitti", the “Rujoli" and the “Niuléddhi", the “Papassini" and the “frisjoli Letì", the “Frisjoli longhi" typical of the carnival. Not to forget “the gadduresa cream", a very delicious spoon dessert.