The Sardinian impanadas: cakes stuffed with meat

The impanadas sardines are a tasty recipe original of Nuoro, initially very popular with farmers because they had the characteristic to preserve long. Literally impanadas means ball, are in fact a sort of rustic pie filled with, according to tradition, lamb and raisins. The recipe for impanadas has a medium difficulty, a preparation time of 45 minutes (plus resting time) and a preparation of 50. (more…)

Christmas in Sardinia: the bread of the tradition

The tradition of Christmas in Sardinia requires to celebrate this important holiday in a special way, typical of this Mediterranean island: preparing a type of characteristic bread that is cooked strictly over the Christmas period. And every part of Sardinia has its own type of bread and celebrate Christmas with it.

In particular, in the Logudoro there are two special Christmas breads. The first one is known as bacchiddu 'e Deu (literally "the rod of God"): it is a rod-shaped bread with the tip pointing down, like the bishop's staff, and it is donated to the children during the “questua” (a begging). The second one is the sa pertusitta: it’s a big bread, and on its crust are represented scenes of pastoral life, with images of shepherds, sheep and dogs.


Rich and poor: the acorn bread

From folk Ogliastra traditions, the acorn bread represented for century a poor’s food, because it was made of low-quality ingredients. Nowadays, we can state that this simple food supply of the days gone is characterized by high organoleptic quality and nutritional values, supporting what folk wisdom knows from long time. The first reference to the acorn bread (Su Pan’ispeli), as Sardinian typical food, comes from Plinius the Elder (I century a.D.). As all concerning traditional products, what ensured livelihood on earth, acquired sacral transcendence and was treated with the highest form of respect known by manhood: the rite. Respect and know how. The very ritual actions had the function to pass on the know how about acorn bread production, marking the timing of mixing acorns, clay, cinder and water. (more…)

Cabude for sweet New Year’s Eve in Sardinia

New Year's Eve in Sardinia also means culinary tradition, dishes and recipes: here you are one in particular that is the perfect synthesis between local products and local peasant culture ministry. Let's talk about Cabude, specialties of many villages in the province of Sassari. The Cabude which is a sweet bread recipe is very simple but the symbolic value of which is particularly felt by local populations. (more…)

Christmas in Sardinia: sweet papassini

The papassini is a typical recipe of the Christmas in Sardinia: they are soft and aromatic desserts, usually filled with walnuts (or hazelnuts), lemon peel, raisins and vanilla. These desserts are common in Sardinia and, even if the recipe is always the same, the filling is very various depending on the area and the cities where they are prepared. The papassini are desserts that are prepared during the main festivities. And above all it’s a recipe that during the Christmas in Sardinia is always present on the dining tables of this Mediterranean island. (more…)