Logudoro-Meilogu, fresh evidence on the typical cuisine of Ozieri

Fave e lardo (broad bean and lard): is similar to the Favata, specialty spread in all Sassari and the surrounding area. The only difference is in Ozieri where the local bread soaked in water is added, giving more consistency to the soup.

Piedini di bue (ox little hocks): is a specialty of Ozieri. The terminal part of the ox paw ( or bullock), clean of hair and nails, has to be washed with care and boiled in salted water, until the pulp can be easily removed from the bone. Let it cool, and cut it into pieces to marinate in a sauce of olive oil, vinegar, garlic and chopped parsley.

Macarrones di Ozieri: are small dumplings handmade with an amalgam of flour, egg, water and salt. The Maccarrones are flavoured with fresh tomato sauce and with Sardinian cheese grated on the top.

Malloreddus: gnochetti (dumplings) of semolina (hard seed corn), generally handmade. This is one of the typical Sardinian “primi piatti” (first dishes). Malloreddus are usually served with tomato sauce and grated cheese (Fiore Sardo, Pecorino Sardo or Pecorino Romano).

Culurgiones: the Sardinian ravioli, called Culingionis in other zones of Sardegna, are prepared with a dough of seed corn or flour, eggs, salt and olive oil and a filling of soft cheese or ricotta, chard or spinach, eggs, butter and saffron. All dressed in tomato sauce and grated Sardinian cheese. Very tasty is also the variation filled with potatoes, lard, fresh mint, chopped onion and garlic.

Minestra con casu axedu (suer cheese soup ): meat's stock and pastina (tiny type of pasta, for example “stelline”, little stars). After the boiling, add pieces of casu axedu (suer cheese) melting in tasty strings.