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Zuppa Gallurese

The Gallurese soup is a Sardinian dish, which can be eaten as a complete meal or, alternatively, as first course. A distinctive Gallurese traditional dish (hence its name), it is a rustic, tasty meal that uses all the typical ingredients of daily life in the countryside. A nutritious, delicious and unique dish, it is prepared with bread, cheese, and mixed meat stock. It was created, like almost all dishes, to combine two basic peasant necessities: to use all edible parts of the animals, and use up the leftovers of meals. In fact, it is prepared, with layers of stale bread alternating with fresh cow cheese (casgiu spiattatu), all soaked in beef stock, possibly flavoured with sheep stock, with the addition of chopped mint. It has long been the most important dish of Gallura, both for the upper and the lower classes. Gallurese soup is today the typical dish for special occasions, such as country fairs, weddings, and generally important events. Today this dish can be found in different versions, depending on the locality.

Carasau bread

The "Carasau" bread is the true essence of Sardinia. Some believe that its origins are to be found in Arab countries. All we know for sure is that, thanks to this light, nutritious, easy-to-store bread, the shepherds, during their long stays away from home, knew they could count on unlimited and non-perishable supplies of bread. All families prepared large quantities of Carasau, and preserved it for long periods, as a priceless treasure. A treasure that is now available to everyone, still tasty as it used to be in the past. Basically, Carasau is made with yeast, salt, water and wheat or barley flour. Also called "music sheet", it is shaped in round sheets, and can also be enjoyed in its Guttiau version, seasoned with olive oil and salt, and quickly reheated in the oven.

Filu e ferru

The Filu 'e ferru (iron nail), or also Abbardente, is a grappa, i.e. a pomace brandy. Its peculiar name refers to the practice of Sardinian distillers in the second half of the Nineteenth Century, when the production of spirits was heavily taxed: Sardinians used to hide the liqueur they illegally distilled from the authorities of the kingdom. To avoid confiscation, the bottles were buried and equipped with a wire that poked out of the ground, so the bottle could be retrieved later. The selected pomaces usually come from Vermentino or Vernaccia grapes. It has a strong flavour and intense aroma and a high alcohol content, which can exceed 40 percent.

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