Fregula (also spelled fregola) is a traditional Sardinian pasta made from coarsely ground semolina and water, shaped into small spheres toasted for a nutty flavour. Serves: 2 | Preparation…
This pasta dish is a total dive into the Sardinian sea. Bottarga is mainly served freshly grated as a pasta seasoning. Serves: 2 | Preparation time: 5 mins |…
Stewed Octopus in aromatic juniper berries, ideal for giving an even more Mediterranean flavour to this dish with a final addition of lemon zest. Serves 4, Preparation time 20 mins,…
Sardinian Bread Soup, Zuppa Gallurese, more than a soup is more akin to a lasagna made with layers of Carasau –Sardinian Crunchy Flat Bread, thin, crispy discs that sometimes do the…
Carasau bread, or pane carasau, is a Sardinian favourite originating from Barbagia in the Island’s northeastern interior. In the Sardinian language the word carasau means “to toast”. Instead of being loaf-shaped, this…
