Mazzamurru alla Cagliaritana is classic Sardinian cucina povera. Stale rustic bread is briefly softened with hot broth, layered with concentrated tomato sauce and Pecorino Sardo, then rested or briefly baked until the layers become cohesive without turning to paste.

Coccoi Prena is a distinctive Ogliastra specialty made with semolina dough shaped around a filling of potato, Pecorino Sardo, mint, garlic and olive oil. The pinched open crown should bake crisp while the filling stays soft and aromatic.

Pane Frattau turns pane carasau into one of Sardinia’s most satisfying complete dishes. The thin bread is briefly softened in broth, layered with tomato and Pecorino Sardo, then finished with a softly poached egg whose yolk becomes part of the sauce.