Fresh pasta

Several kinds of fresh pasta from the local tradition, along with some classics of Italian cooking. Choose which one to make with us.

Culurgiones (or culurgionis): the signature dish of Ogliastra, these are fresh pasta parcels filled with potato, Sardinian pecorino, garlic and mint. Their distinctive hand-made seal, sa spighitta, recalls an ear of wheat. Best with tomato sauce, basil and a sprinkling of Sardinian pecorino.

Sardinian gnocchetti (maccarrones de ungia): durum wheat semolina pasta, shaped one by one with special boards that create the typical ridges. Perfect with red sauces of sausage or mushrooms, finished with Sardinian pecorino.

Ricotta and spinach ravioli: a classic of Italian cooking, fresh pasta filled with drained ricotta, sautéed spinach, parmesan and a touch of nutmeg. Soft, delicate and versatile.

Potato or pumpkin gnocchi: soft little dumplings made with boiled potato or pumpkin, flour and egg. Light and tender, they go with all kinds of sauces, from the simplest to the richest.