Archive for the 'On the table in Gallura' Category
Gallura brings a great tradition of respect for its regional food and wine products.
Starting from the element of every classic and traditional cuisine, which is the bread, in Santa Teresa you will find the "Bread coccu Lu", cooked under the ashes, and no yeast, very simple and old-fashioned, and "Bread carasau", also called music paper, which was used by shepherds for a long time away from home due to its high shelf. 
The most representative dishes of the place are the "suppa cuata", much loved by tourists, made up of slices of bread and cheese dipped in a broth of mutton, and "they pulicioni", an alternate version of ravoli stuffed with ricotta. 
Turning to the second are both products of meat, mostly pork, which made with cheese, and we all know the Sardinian tradition for these delicacies.
In fact there are 3 varieties of pecorino cheese DOP, goat, ricotta and "knock knock them cu lu caju", a fresh cheese that has its internal real live worms.
Finally, the sweet, often mixed with honey and dried fruit, such as "Li niuleddi". The honey of Gallura is very appreciated for its bitter aftertaste.
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