Sheep are a central symbol of Sardinian cuisine, representing thousands of years of tradition on the island. The native Sardinian breed of sheep, one of the oldest in Europe, has played a vital role in shaping the region’s culinary history, dating back to the Nuragic civilisation around 1800 BC. Today, sheep and lamb dishes remain iconic in Sardinia’s food culture.
Pecora in Cappotto: A Shepherd’s Stew
One of the most emblematic dishes is pecora in cappotto, a hearty stew that originates from the island’s shepherds. Made from mutton simmered with onions and potatoes, this traditional dish is known for its rustic flavors. The name, which translates to “sheep in a coat,” refers to the thick, nourishing broth that envelops the meat and vegetables, offering warmth and sustenance in the colder months.
Lamb Dishes: A Whole-Animal Approach
Lamb is equally celebrated in Sardinia, with every part of the animal utilized in various recipes. Some of the standout lamb dishes include:
- Longosu: Breaded and deep-fried lamb intestines, offering a crunchy and flavorful take on the island’s deep-rooted food traditions.
- Sa Corda: This traditional dish features the stomach and intestines of lamb, washed in water and vinegar, cut into strips, twisted together, and roasted on a spit.
- Sa Trattalia: A skewer of lamb offal, including heart, lungs, liver, kidneys, and intestines, alternated with slices of bread and pork fat, and wrapped in the peritoneum before roasting for two hours.
Practical Tip: Sardinian cuisine emphasizes using every part of the animal, especially in lamb dishes. If you’re adventurous, try recreating simpler versions of these recipes using available lamb cuts, and pair them with fresh herbsand root vegetables for an authentic Sardinian flavor experience.
