After a long walk along the paths in the area, what better than tasty refreshments that delight the palate, perhaps combined with a good glass of Cannonau. Ogliastra offers specialities that must be tried, like the traditional, slightly leavened pistoccu bread, dry and long-lasting so eaten by the shepherds during transhumance.
The traditional first courses of the area include the Culurgionis d’Ogliastra (pasta ravioli with a potato and soft pecorino cheese filling), which have recently obtained the Protected Geographical Indication (PGI) recognition from the EU, and are a fine alternative to traditional Sardinian first courses like the malloreddus (shell-shaped gnocchetti), fregula (couscous prepared with semolina and water) and spaghetti with sea urchin and bottarga (salted, cured fish roe) – a true explosion of marine flavours.
Main courses from Ogliastra that should be tasted are certainly the Ogliastra fish soup and sa coccoi prena, focaccia with pasta, potatoes and cheese. Then there are the traditional Sardinian meat dishes like porcetto and sa trattalia, intertwined lamb or kid intestines cooked on a spit, strong, traditional tastes skilfully cooked in Ogliastra.
If you’ve had a very long walk, why not try the traditional cakes and desserts of Ogliastra, such as the casadinas, cakes made with soft cheese and orange peel, and the panisceddas, a cake based on saba (grape syrup obtained from grape must), nuts and spices. The many temptations also include a great variety of traditional Sardinian cakes and desserts – amaretti with almond paste, pabassinas and pardulas, traditionally prepared for the festival of Sant’Antonio Abate.