Gallura is famous for its Costa Smeralda, international summer jet-set destination. But it’s not only enchanting beaches and exclusive clubs; it’s also an area where “stazzi”, typical farming establishments, give rise to the truest, most traditional Gallurese cuisine.
“Suppa cuata” (soup), “hidden” by a layer of aromatic cheese, must be tasted. This speciality, originating as a poor dish made with clotted bread and soft cheese, has conquered its place of honour in all traditional menus. Home-made ravioli and gnocchi are also exquisite. Another typical dish from the interior region is “mazzafrissa” (fried semolina). Present in traditional Gallurese cuisine, as in all Sardinian cuisine, is roasted pork.
Taste the soft, fresh cheeses “lu casgiu mùstiu” or “furriatu” as an appetiser or even as dessert.
Fish dishes such as “zimino” (fish soup) with mussels and sea-urchin have been introduced recently. Lobster however is the main feature on the menu, it’s most enjoyed when cooked with Vernaccia wine.
As for desserts, their great variety of shapes all have one thing in common; the use of honey: “li cucciuleddhi e meli”, (small pastry baskets) filled with almond and honey paste or “li frisgioli longhi”, long shaped, fried dough covered with honey. And to finish off, the famous seadas, crêpes filled with fresh cheese and covered in honey; originating in Gallura they are now wide spread and can be found in all of Sardinia.
These Gallurese delicacies have to be tasted with the key wine from the area; Vermentino. However, there are also excellent red wines like Rosso di Tempio and Monica di Berchidda.