Bari Sardo: savour the ancient taste of Sardinian cuisine
Taste the typical dishes of Sardinia with a selection of local products.
Sardinian cuisine is simple and genuine, the daughter of a territory that offers infinite nuances in its thousand traits. From ancient times to the present day, skilful hands transform simple products into dishes with a strong taste that have the scent of the sea and the woods.
Although strongly identity-based, the cuisine of Sardinia has, over the centuries, absorbed countless influences that have settled into flavours that transcend its borders.
In fact, the famous Mediterranean diet finds one of its most emblematic expressions in Sardinian gastronomy. It is the so-called ‘diet of the centenarians’, a diet largely made up of products of agricultural origin, often at 0 km, in which cereals, legumes and vegetables play the leading role. This diet, combined with a slow but active lifestyle, seems to be one of the factors that most participate in what is considered a kind of ‘elixir’ of long life.
Culurgiones
They are one of the most copied dishes of Sardinian cuisine. Originating in Ogliastra, the Bari variant includes potatoes, Casu’e Fitta, pecorino cheese and mint. Their typical sewing, strictly by hand, certifies their goodness. Al sugo, in bianco o rosto, they are an authentic example of how simple products can be transformed into true culinary art. Be wary of imitations.
Coccoi Prena
Coccoi Prena is the most popular finger food in Ogliastra. A savoury focaccia with a characteristic star shape and the typical Culurgiones dough inside. As an aperitif or appetiser, they are delicious fresh from the oven.
Coccoi
Coccoi is a flat bread made of onions, pumpkin or courgettes and fresh tomatoes, flavoured with lard or pork crackling. Traditionally baked in a wood-fired oven on cabbage leaves, vine leaves or on a herb known in ancient times as folla ‘e casara, it was the perfect meal for people working in the countryside.
Pani Pintau
Su Pani Pintau, is a decorated bread traditionally prepared for important events such as religious festivities or weddings. It is decorated like a jewel through a series of meticulous carvings, worthy of the mastery of a goldsmith, that ennoble its appearance.
Pistoccu
Pistoccu, from the Latin bis coctum, ‘twice baked’, is a typical bread from Ogliastra with a long shelf life. It differs from Pane Carasau due to its fuller thickness, which makes it particularly pleasant with cold meats, cheeses or roasts. It can be eaten slightly softened with water or au naturel in its characteristic crunchiness.
Moddizzosu
Moddizzosu is a leavened bread made of semolina, flour and mashed potatoes. Baked in a wood-fired oven, it has a circular shape. Its characteristic softness goes hand in hand with its typical intense flavour that accompanies, and enhances, cold meats and cheeses of all kinds.
Sweets
The confectionery tradition of Bari Sardo falls on the festive calendar. Panisceddas and Pabassinas are prepared mainly at Christmas, as is Su Pani Acconciu, while Is Pardulas are unfailing at Easter. Bianchinusu, Amarettus, Gattou and Seadas instead fill tables throughout the year.
Meats
In Sardinia, sheep farming is an art. The quality and taste of its meat are the result of non-industrial farming in generous, pollution-free pastures. Ancestral cooking methods enhance even more unique dishes such as sheep or roast lamb, which reach the peak of their flavour in summer.
Cheeses
The famous Sardinian milk and its skilful processing give us products that are now famous all over the world. From fresh or mature Pecorino to Casu Agedu; from the more decisive cheeses such as Casu Marzu or Cagittu to those fundamental to the preparation of the main traditional dishes such as Ricotta di pecora or Casu ‘e fitta.
Bari Sardo: savour the ancient taste of Sardinian cuisine
Taste the typical dishes of Sardinia with a selection of local products.
Sardinian cuisine is simple and genuine, the daughter of a territory that offers infinite nuances in its thousand traits. From ancient times to the present day, skilful hands transform simple products into dishes with a strong taste that have the scent of the sea and the woods.
Although strongly identity-based, the cuisine of Sardinia has, over the centuries, absorbed countless influences that have settled into flavours that transcend its borders.
In fact, the famous Mediterranean diet finds one of its most emblematic expressions in Sardinian gastronomy. It is the so-called ‘diet of the centenarians’, a diet largely made up of products of agricultural origin, often at 0 km, in which cereals, legumes and vegetables play the leading role. This diet, combined with a slow but active lifestyle, seems to be one of the factors that most participate in what is considered a kind of ‘elixir’ of long life.
Culurgiones
They are one of the most copied dishes of Sardinian cuisine. Originating in Ogliastra, the Bari variant includes potatoes, Casu’e Fitta, pecorino cheese and mint. Their typical sewing, strictly by hand, certifies their goodness. Al sugo, in bianco o rosto, they are an authentic example of how simple products can be transformed into true culinary art. Be wary of imitations.
Coccoi Prena
Coccoi Prena is the most popular finger food in Ogliastra. A savoury focaccia with a characteristic star shape and the typical Culurgiones dough inside. As an aperitif or appetiser, they are delicious fresh from the oven.
Coccoi
Coccoi is a flat bread made of onions, pumpkin or courgettes and fresh tomatoes, flavoured with lard or pork crackling. Traditionally baked in a wood-fired oven on cabbage leaves, vine leaves or on a herb known in ancient times as folla ‘e casara, it was the perfect meal for people working in the countryside.
Pani Pintau
Su Pani Pintau, is a decorated bread traditionally prepared for important events such as religious festivities or weddings. It is decorated like a jewel through a series of meticulous carvings, worthy of the mastery of a goldsmith, that ennoble its appearance.
Pistoccu
Pistoccu, from the Latin bis coctum, ‘twice baked’, is a typical bread from Ogliastra with a long shelf life. It differs from Pane Carasau due to its fuller thickness, which makes it particularly pleasant with cold meats, cheeses or roasts. It can be eaten slightly softened with water or au naturel in its characteristic crunchiness.
Moddizzosu
Moddizzosu is a leavened bread made of semolina, flour and mashed potatoes. Baked in a wood-fired oven, it has a circular shape. Its characteristic softness goes hand in hand with its typical intense flavour that accompanies, and enhances, cold meats and cheeses of all kinds.
Sweets
The confectionery tradition of Bari Sardo falls on the festive calendar. Panisceddas and Pabassinas are prepared mainly at Christmas, as is Su Pani Acconciu, while Is Pardulas are unfailing at Easter. Bianchinusu, Amarettus, Gattou and Seadas instead fill tables throughout the year.
Meats
In Sardinia, sheep farming is an art. The quality and taste of its meat are the result of non-industrial farming in generous, pollution-free pastures. Ancestral cooking methods enhance even more unique dishes such as sheep or roast lamb, which reach the peak of their flavour in summer.
Cheeses
The famous Sardinian milk and its skilful processing give us products that are now famous all over the world. From fresh or mature Pecorino to Casu Agedu; from the more decisive cheeses such as Casu Marzu or Cagittu to those fundamental to the preparation of the main traditional dishes such as Ricotta di pecora or Casu ‘e fitta.
Bari Sardo: savour the ancient taste of Sardinian cuisine
Taste the typical dishes of Sardinia with a selection of local products.
Sardinian cuisine is simple and genuine, the daughter of a territory that offers infinite nuances in its thousand traits. From ancient times to the present day, skilful hands transform simple products into dishes with a strong taste that have the scent of the sea and the woods.
Although strongly identity-based, the cuisine of Sardinia has, over the centuries, absorbed countless influences that have settled into flavours that transcend its borders.
In fact, the famous Mediterranean diet finds one of its most emblematic expressions in Sardinian gastronomy. It is the so-called ‘diet of the centenarians’, a diet largely made up of products of agricultural origin, often at 0 km, in which cereals, legumes and vegetables play the leading role. This diet, combined with a slow but active lifestyle, seems to be one of the factors that most participate in what is considered a kind of ‘elixir’ of long life.
Culurgiones
They are one of the most copied dishes of Sardinian cuisine. Originating in Ogliastra, the Bari variant includes potatoes, Casu’e Fitta, pecorino cheese and mint. Their typical sewing, strictly by hand, certifies their goodness. Al sugo, in bianco o rosto, they are an authentic example of how simple products can be transformed into true culinary art. Be wary of imitations.
Coccoi Prena
Coccoi Prena is the most popular finger food in Ogliastra. A savoury focaccia with a characteristic star shape and the typical Culurgiones dough inside. As an aperitif or appetiser, they are delicious fresh from the oven.
Coccoi
Coccoi is a flat bread made of onions, pumpkin or courgettes and fresh tomatoes, flavoured with lard or pork crackling. Traditionally baked in a wood-fired oven on cabbage leaves, vine leaves or on a herb known in ancient times as folla ‘e casara, it was the perfect meal for people working in the countryside.
Pani Pintau
Su Pani Pintau, is a decorated bread traditionally prepared for important events such as religious festivities or weddings. It is decorated like a jewel through a series of meticulous carvings, worthy of the mastery of a goldsmith, that ennoble its appearance.
Pistoccu
Pistoccu, from the Latin bis coctum, ‘twice baked’, is a typical bread from Ogliastra with a long shelf life. It differs from Pane Carasau due to its fuller thickness, which makes it particularly pleasant with cold meats, cheeses or roasts. It can be eaten slightly softened with water or au naturel in its characteristic crunchiness.
Moddizzosu
Moddizzosu is a leavened bread made of semolina, flour and mashed potatoes. Baked in a wood-fired oven, it has a circular shape. Its characteristic softness goes hand in hand with its typical intense flavour that accompanies, and enhances, cold meats and cheeses of all kinds.
Sweets
The confectionery tradition of Bari Sardo falls on the festive calendar. Panisceddas and Pabassinas are prepared mainly at Christmas, as is Su Pani Acconciu, while Is Pardulas are unfailing at Easter. Bianchinusu, Amarettus, Gattou and Seadas instead fill tables throughout the year.
Meats
In Sardinia, sheep farming is an art. The quality and taste of its meat are the result of non-industrial farming in generous, pollution-free pastures. Ancestral cooking methods enhance even more unique dishes such as sheep or roast lamb, which reach the peak of their flavour in summer.
Cheeses
The famous Sardinian milk and its skilful processing give us products that are now famous all over the world. From fresh or mature Pecorino to Casu Agedu; from the more decisive cheeses such as Casu Marzu or Cagittu to those fundamental to the preparation of the main traditional dishes such as Ricotta di pecora or Casu ‘e fitta.
