The wild boar's ham: among the specialities of the Sarcidano cuisine
Malloreddus: gnochetti (dumplings) of semolina (hard seed corn), generally handmade. This is one of the typical Sardinian “primi piatti” (first dishes). 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. These are considered a speciality of San Vito. Very tasty is also the variation filled with potatoes, lard, fresh mint, onion and garlic chops.
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. In Sarrabus, as in other mountain areas, it is prepared a soup with fregola, wild herbs, pork and casu axedu (sour cheese), and matured (goat or sheep) cheese grated on the top.
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.
Polenta: boil salted water, then pour the maize flour into a cauldron, stir repeatedly until it is ready. Subsequently, add fresh sausage (separately browned, with basil and chopped onion), fresch tomatoes pulp and grated cheese (Pecorino or Sardinian Fiore). The Polenta is best served warm.
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.
Interiora allo spiedo (spit-roast offal): intestines, liver and heart of kid or lamb, washed carefully and immersed in water and vinegar, then entrenched with little juniper branches and broiled.
Prosciutto crudo (raw ham): from pork' thighs (wild swines have tender meat) is obtained a really good ham. Meats are salted and slightly smoked, before being dried. The seasoning process demands a fresh, dark and ventilated place (usually the wine cellars of the houses). On mountain zones it is served cut in thick slices (a centimeter of thickness, or more). Very appreciated is the wild boar's ham, but this is produced only in few localities.
