Food and aromas guarded by a gastronomic know that dates back to the mists of time.
Among the first dishes dorgalese recommend the delicious ravioli or “anzelottos”, so called in local dialect, stuffed with cheese or ricotta cheese and vegetables, seasoned with a rich meat sauce and dusted with a layer of grated cheese. “Pane Frattau”, a main course but poor original is composed of layers of bread (music paper), dipped quickly in salted boiling water, and then seasoned with tomato sauce, “pecorino” cheese and eggs. Menu land or sea exploited by genuine products, used art and craftsmanship and prepared by skilled chefs in the country.

But the prince of the table is certainly barbaricina “SU Porcheddu” At the pig roast, a delicious delicacy flavoured only with leaves of myrtle and salt. The roast lamb, cooked with fire to continue drops of melted lard to fire with the meat. True gems of the culinary tradition are on pastoral “Su Tattaliu” (composed of a skewer pieces of heart, liver, lung alternating with slices of bacon, all wrapped up by the intestines of lambs and kid) and “Sa Cordedda” (twisted intestines of lamb and roast cooked ), served with wine “Cannonau” done in house and many other typical products of the kitchen as on dorgalese “Su moddizzosu” (small loaves with potatoes). The menus of the Sea: The quality, freshness and imagination about matching between the various ingredients are the strong point of the menu of the sea, where it lacks the delicious lobster and delicate sea bass in the Gulf.

Do not miss a typical Sardinian specialties: the “Bottarga” (dried mullet roe and smoked) usually grated on spaghetti seasoned with olive oil and parsley. Missed the appointment with the delicious fish dumplings, a dish in which the tradition of sea and land meet. This delicious combination is found in Lasagne with Courgettes and Scampi, which enhances the flavours of the products of the countryside with the taste of the sea; mix which is also found in the “Capponi” with potatoes. To close in sweetness the rendezvous with the gastronomy dorgalese, can not miss “Sa Seada”, sweet cheese garnished with honey or sugar, “Sas Casadinas” (the form of small cheese pizza with fresh vegetables and wild.

All these delicacies can be tasted in restaurants or during the cruises in the Gulf (proposed by watercraft) directly on board ships in a cool shade of the caves or small fjords along the coast. cheeses, wines, oil: A mix of tradition and modernity characterizes the cheeses produced in the country (note the “Caseificio”). Alongside the classic “pecorino” in its different variants, suggest “Sa taedda” know, a sort of provola of cow's milk, refined and excellent roasted with honey, “Sa frue”, quail milk from sheep or goat, good in salads with tomatoes, savoury goats, and the sweet cream cheese or spicy spread on bread (who does not taste the wet diet) and fresh and salted ricotta.

Dorgali is also one of the homelands of wines such as Cannonau, as attested in the historical documents of the Roman era and the current awards for the quality of the product obtained at national and international level. The local winery produces a wide range of wines: the chain (red and pink), the young Santa Caterina (the first young produced in Sardinia), the classic red Cannonau DOC (excellent with the meat) the white Cala Luna (Recommended for fish dishes), the prized red Noriolo and details of Cannonau grapes.

Another typical product of genuine agricultural tradition dorgalese is olive oil. The introduction of modern technology in cultivation and processing of the olives did not compromise but instead enhanced and enhanced the quality of the noble condiment. The activity of local oil has brought an improvement in the quality of the product that is easily in the tables of restaurants and shops in the country.

Sweets: the sweet tradition of the country is full of specialties that can be purchased in numerous workshops around the path Lamarmora and alleys. We recommend the sweet taste of the following: the “Bistoccu d'ou” soft Savoyard that never fails in the case of Dorgalesi; tasty “Papassinos”, biscuits stuffed with raisins and nuts, the classical and soft “Amarettos” and “Maricosos” with almonds; “S'Aranzada” peel orange, almonds and honey instil; “Su Pistiddu” On a short pastry tart filled with orange peel and cooked wine, traditionally offered in January during the feast of St. Antonio, the “Orullettas”, fried sweet brush with honey or sugar that you consume a carnival.

  • A GOOD DRINK
  • OR
  • WITH E  ...
  • CARASAU BREAD AND  ...
  • GUTTIAU
  • CHANGE AND WINE  ... .
  • CHORUS OF MEATS FIRST APPETIZER
  • BACON AND ASPARAGUS
  • OLIVE STUFFED IN FOIL HERRING
  • WITH OLIVE SARDE
  • PENALTY LOCAL PRODUCTS
  • ANZELOTTOS WITH MEAT
  • ANZELOTTOS WITH CHEESE
  • OR CULURGIONES
  • BUT IF  ...
  • BUT .. BREAD FRATTAU
  • CHANGE WITH WINE  ...
  • WET OR EVEN  ...
  • MODDIZZOSU FOR  ...
  • SU TATTALIU
  • LAMB PORK AND CORDEDDA
  • PO ISCORROARE
  • SEADA HONEY
  • FIGS O  ...
  • FIGS OF INDIA
  • A PULL THE OTHER
  • AFTER A COFFEE GRAPPA OR  ...
  • MYRTLE OR AN  ...
  • ABBARDENTE
  • WITH A SWEET
  • GAMBERONI
  • FISH .. SUPER BUFFET
  • MUSSELS
  • ORATE ROAST
  • MULLET AND EELS
  • READY TO EAT
  • LOBSTER AND SEAFOOD
  • LOBSTER
  • LOBSTERS
  • SHEEP TO REMEMBER
  • LEG OF LAMB
  • MEGASPUNTINI
  • SAUSAGES GRILLED
  • SEASONED SAUSAGE
  • ONLY PORCETTO
  • PAPASSINOS BAIT AND MORE
  • PISTIDDU
  • MANDORLINI
  • TILICCAS
  • MARICOSOS
  • AMARETTOS BAIT AND MORE
  • ARANZADA
  • COOKIES EGG
  • GLASSES OF STARS
  • CELLAR ATHA RUJA
  • DAIRY ITS PRODUCTS
  • COMPOSITION
  • COMPOSITIONS
  • MYRTLE
  • EXTRA VIRGIN OLIVE OIL
  • THIS IS NATURE
  • FINAL
  • DON'T FORGET ABOUT GRAZIA AND VINCENZO

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