Culurgiones

Variants

In Ogliastra and inland areas such as Sadali, the pasta is made with fresh durum wheat semolina dough and filled with Sardinian pecorino cheese, either fresh or aged. In Gairo, Ulassai and Bari Sardo, the filling includes potatoes, garlic and mint; in Bari Sardo, fiscidu, a sour cheese kept in brine, replaces pecorino, and the pasta is closed by hand to form a small spiga. In Jerzu, nepidedda (nepitella) is used instead of mint. The culurgione is boiled and dressed with olive oil, sometimes with tomato sauce and grated pecorino.

The spighitta closing method on both sides is characteristic of Jerzu, Talana, Urzulei, Bari Sardo and Ilbono. In mountain areas of Ogliastra and in Bari Sardo, garlic is always added to the stuffing, while coastal Ogliastra uses sofritta onion. In Barbagia di Ollolai, culurzones are stuffed with fresh pecorino and served with tomato sauce and diced pork or fresh sausage, topped with aged pecorino. In southern Sardinia and the Campidano area, the ravioli is filled with fresh sheep or goat ricotta, egg and saffron, sometimes with pecorino, nutmeg, chard or spinach, and seasoned with tomato sauce, chilli pepper, basil and grated cheese.

In Teulada, quadrangular culurgiones (culixionis) are filled with fresh goat cheese and served with tomato sauce and aged goat cheese.