Gastronomy

The gastronomy of Arbatax is strongly linked to land dishes and tastes of the ocean. The traditional recipes, handed down over the centuries, are expertly offered in the numerous restaurants which can be found in close proximity to the Residence.

It is absolutely obligatory to try the seafood. Beginning with starters, excellence is achieved by the much-loved Bottarga di Arbatax, salted and dried mullet roe, served in slices with oil or butter, also ideal for adding flavour to pasta and the Ogliastran lobster. Also very tasty is the Crustacean and seafood broth, the Boiled octopus with potatoes, or the delicious Burrida, boiled ray seasoned with a sauce of oil, walnuts, vinegar and aromatic herbs.

With regards to first courses, the fish menu does not exclude Spaghetti with clams, lobster or the Fregola with winkles. “Fregula” is a traditional pasta, made by kneading the semolina with water until it is worked into little balls which are then toasted in the oven. As a second course you may choose from Fish broth, Omelette or Grilled Fish freshly fished from the Gulf and you will be sure not to make a mistake…

The land dishes are simple and essential, linked to the seasons. The meal traditionally opens with cured meats prepared according to ancient methods with the use of simple ingredients: salt, few spices and precise maturing in the mountains. Our area is particularly noted for the production of Hams, Sausages and Pig’s cheek.

Culurgionis is the most representative first course of Ogliastran cuisine. They are ravioli in the shape of a half-moon, closed with characteristic decoration with a filling of potato, sheep’s cheese, fried onions and fresh mint. Also traditional are the Maccaronis de ungra small pasta parcels handmade with flour, eggs and potatoes. Of the second courses, particular attention must go to Roast mutton, Lamb, Goat, and Pork, which is served on a bed of myrtle leaves giving a unique aroma to the meat.

The innards of the animal are also used: one of the specialities is Cordula which is prepared by roasting chopped liver, heart, spleen and lungs of the sheep, pushed onto the spit alternating with slices of lard and wrapping the entirety in the intestines. Also worth trying are the Favata, prepared with dried beans, cabbage, potatoes, pig’s trotters and head, dried tomatoes and wild fennel, and the so-called Peigeddus, lamb’s feet seasoned with a spicy sauce. From good sheep’s milk derive precious and unique cheeses typical of local production: Pecorino, Ricotta, "Casu ageru".

There are many sweets: Amarettus, Pabassinas e Gatto', are with almonds, or with cheese, such as the Pardulas or the unmissable Seada, a sheet of pastry filled with soft cheese and then fried and served hot with honey.

In Ogliastran cuisine there is also the traditional Pistoccu, a thin sheet of dry, crispy bread which can be kept for a long time and can also be tried splashed with water to soften it, or heated in the oven after coating it with oil and salt. Not to be overlooked is the aromatic and colourful wine Cannonau d' Ogliastra. To digest all of this, it would be wise to finish the meal with a good drop of Filu e ferru Grappa, Mirto or Limoncello Liquor of Sardinia.