Red ox, casizolu and culurgiones: that is how we eat in Montiferru

Pani imbinau: is a typical dish of Ghilarza, in which the white wine is used to marinate the pork meat for the production of fresh sausage. Slices of tziki (look at Bread) are dipped into the wine, then, dripped off and immerse in boiling extra virgin olive oil. After eliminating the redundant oil with absorbent paper, flavour with a thin layer of ground pepper.

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).

Fregola: thick semolina usually handmade (with water and salt) made into small balls: tried in the hot oven for few minutes. The fregola can be combined with meat 's stock or with clams and garlic or fresh tomatoes, garlic and chopped onion.

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.

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.  On party days, the “culurgiones” are made with almond paste, frosted or fried in olive oil: typical sweet of this territory.

Suppa de trigu cottu: soup of cooked grain and a few more ingredients, typical dish of Santu Lussurgiu. The grain, after been left in bain-marie for a little bit, is removed from the external sheath and boiled in salted water. Separately, slightly fry: garlic, parsley and chopped onions, with lard, then add water and peeled tomatoes. Afterwards, merge the boiled grain with the wild fennel. Just few minutes before the end of their cooking time, add some milk to flavour the soup, and serve it warm.

Soup with broad bean and lard: a typical "poor" dish of Cuglieri. The broad beans are boiled, then, add in the same pot chards, fennel and other wild herbs, altogether with lard and pork (someone add pig hocks). It is a very tasty specialty, enjoy it warm.

Bistecche e filetto di bue rosso (ox red fillet and steaks): the bovine breed Sardo-modicana, bred in the zone of Santu Lussurgiu is particularly renowned for its tasty meat. The steaks of ox red are roasted preferably on the flame, without spices. Sardo-modicana breeders merged into a Consorzio of safeguard.

Agnello arrosto (roast lamb): it is one of the gastronomic specialties of Sardinia. The quality of the meats depends especially on the amount of pasture available on the territory and its conditions. As for the suckling pig, the lamb's cooking procedure requires a certain experience in order to avoid the dryness of the meat from the right quantity of lard.

Porchetto arrosto (roast suckling pig): spit-roast suckling pig is one of the typical Sardinian dishes, but it is not easy to prepare. The cooking procedure is long and lot of attention is required to obtain savory meat not dried with a crunchy rind. The pork has to be turned over at the right distance from the flame, and it has to be oiled with the shortening of the fused lard. Su porceddu (this pork) is usually served in every farm-house, trattoria, restaurant, according to the culinary tradition of Sardinia.

Meat and vegetable Panada: it is a specialty of Cuglieri. Knead flour, lard, water and salt, then fill the pastry with pieces of beef and pork meat, separately browned with extra virgin olive oil and Vernaccia. In the filling, there are also pan-fried vegetables (artichokes, peas, new broad beans), garlic, parsley, saffron and seedless olives. Better serve it warm.