Lorighittas are the hand braided pasta rings of Morgongiori. This version pairs their firm, irregular surface with a slowly cooked rooster ragù whose meat is pulled from the bone and returned to a concentrated tomato and wine sauce.

Su Filindeu, the famous “threads of God” of the Nuoro area, is one of Sardinia’s rarest pasta traditions. Fine semolina strands are repeatedly stretched, crossed into a delicate lattice, dried, broken and cooked briefly in a clear sheep broth with fresh pecorino.

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.