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Italian

CSCA - Sardinia

TermDefinition
MALLOREDDUS The best known pasta from Sardinia: small ribbed gnocchi made from durum wheat semolina and a little saffron.
CULINGIONES Sardinian ravioli filled with pecorino cheese and chard or spinach.
FREGULA A type of pasta from Sardinia. It is similar to Israeli couscous. Fregula comes in varying sizes, but typically consists of semolina dough that has been rolled into balls 2 to 3 millimeters in diameter and toasted in an oven.
PORCEDDU Suckling pig.
AGNELLO DI SARDEGNA IGP Sardinian lamb.
BOTTARGA Sun dried salted tuna or mullet roe cut into thin slices and dressed with extra-virgin olive oil and lemon juice.
MIRTO (myrtle) An herb used extensively in Sardinian cooking and liqueurs.
PECORINO SARDO DOP Sheep’s milk cheese available either dolce (sweet and soft) or maturo (ripened and hard).
FIORE SARDO DOP Hard, grainy sheep’s milk cheese made by mountain shepherds in huts with a central open fire giving the cheese smoky overtones.
NURAGHE Ancient cone-shaped stone buildings.
PANE CARASAU Also called carta da musica - “music paper” bread made from unleavened dough that is rolled into very thin rounds so that it develops tiny cracks and lines all over its surface.
A CARRAXIU A roasting method that consists of burying meat in a pit lined with aromatic wood and wild herbs.
CANNONAU DOC Sardinia’s best known red wine, warm with an alluring light grapy scent.
VERMENTINO DI GALLURA DOCG Sardinia’s only DOCG wine: straw colored white with hints of exotic flowers.
Created by: CSCAStudy
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