Semolina, derived from durum wheat, is one of the cornerstones of Sardinian cuisine. The island’s fertile lands produce high-quality wheat that has been the basis for a rich variety of breads, pastas, and desserts that play an essential role in the local diet.
Bread: A Sardinian Tradition
In Sardinia, bread is not just food—it’s a tradition. The islanders make countless varieties of bread, each serving a distinct purpose. Two of the most famous are:
- Pane Carasau: A thin, crisp flatbread that has been a staple for centuries.
- Pane Guttiau: A variation of pane carasau, drizzled with olive oil and sprinkled with salt before being baked again, giving it extra flavor.
Unique Sardinian Pastas
Sardinia also boasts an impressive range of semolina-based pastas, each with a distinctive shape and taste:
- Fregola: Small, couscous-like semolina balls often used in soups or with seafood.
- Malloreddus: Small gnocchi-shaped pasta, traditionally flavored with saffron.
- Culurgiones: A type of ravioli filled with a blend of ricotta, potato, and mint.
Sardinian Lasagna and Desserts
The pane frattau is a Sardinian twist on lasagna, where layers of pane carasau replace traditional lasagna sheets. This dish showcases the versatility of Sardinian bread.
- For dessert, semolina continues to shine in:
Pardulas: Pastries filled with ricotta made from goat’s milk, combined with saffron, lemon, and honey. - Sebadas (or Seadas): A type of ravioli filled with pecorino cheese, flavored with honey and lemon zest, and usually fried.
Practical Tip: Try using pane carasau as a substitute for lasagna sheets in your next homemade lasagna for a Sardinian twist. Pair it with semolina-based pastas for a full island experience!
