Monte Acuto-Goceano, boiled sheep and panada of Oschiri

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.

Minestra di ceci e finocchi (chickpeas & fennel soup): leave chickpeas in salted water for a whole day, then peel and cook them adding pieces of fennel (preferably wild varieties), salt and chopped onion fried in olive oil. Some people add pastina ( tiny type of pasta) and fresh tomato pulp.

Boiled sheep: traditional dish of Buddusò  (other several localities of Sardinia as well), it is also served on occasion of funerals: after the religious ritual, friends and relatives of the dead gather for a convivial lunch.

Panada of Oschiri: Knead flour, water, salt and lard, until obtaining small circular layers about one centimeter thick. Then, place the eels (bred in the Coghinas lake), chopped garlic and parsley. Close the panada with another layer then cook it in the pre-heated oven. The panada can be filled also with pieces of pork meat.