Culurgiones Croccanti, Pecorino, Menta e Pomodoro Arrosto (Italian Sardinian Crispy Culurgiones with Pecorino, Mint and Roasted Tomato) A culurgione is normally boiled and sauced, and that is how Ogliastra has always eaten it. This version boils the parcel only long enough to cook the semola, then lays it flat in hot olive oil until the underside blisters into a thin golden shell. What comes out has two personalities: a crisp base that cracks under the fork, and a soft pleate

Culurgiones d’Ogliastra (Italian Sardinian Culurgiones) Culurgiones d’Ogliastra belongs to Sardinia, an island cuisine shaped by shepherding, durum wheat, pecorino, suckling pig, wild herbs, bottarga and the seafood traditions of its long coastline. It is the kind of preparation that makes sense only when technique and local ingredients are treated with equal respect. Regional Italian cooking is rarely about adding more; it is about extracting more flavor from a short list of

Sardinian vegan culurgiones with potato, mint, toasted almonds and roasted tomato, finished with the traditional braided sa spighitta closure.