Culurgiones are stuffed pasta bags similar to ravioli, but with a unique look and filling. The most common version comes from the Ogliastra region in eastern Sardinia, where culurgiones have the Protected Geographical Indication (IGP) mark.
The filling is exceptional: a mixture of boiled potatoes, pecorino (sheep's cheese), garlic, mint and olive oil. The flavour is delicate yet distinctive and perfectly harmonious.
Symbolism and handicraft
One of the most fascinating aspects of culurgiones is the way they are sealed. The dough is sewn together with the fingers into the shape of an ear of wheat - the so-called 'spighitta', which symbolises abundance, life and fertility. It is for this reason that culurgiones were often prepared on special occasions - for example, to celebrate the harvest, on festivals or as a dish to commemorate the dead.
Traditionally, culurgiones are cooked in boiling water and served with a simple tomato sauce with leavesbasil leaves and sprinkled with grated sheep's cheese. Their delicious filling, however, allows for other adaptations - some prepare them dry with a little butter and sage or baked in the oven.
Where can you taste the real ones?
If you're visiting Sardinia, don't hesitate to head to the inland villages of the province of Ogliastra, such as Ulassai, Lotzorai or Baunei. The local women still prepare them by hand according to old recipes. The authentic taste and atmosphere of family cuisine will bring you closer to the true face of Sardinia.
