The “Suppa Cuata” or “Suppa Gaddhuresa” is a dish that cannot be missing in a typical Gallura menu.
Formerly, was prepared in a manner do not to waste stale bread, its main ingredient; while later it became the typical dish of wedding feast and at the traditional pig slaughter.

The preparation is very simple: It is a combination of layered bread, fresh cheese, pecorino cheese and parsley, snugly resting in a bath of warm, rich broth.

You can accompany this dish with a good wine Karana-Nebbiolo, typical of the area of the Colli del Limbara.

“Mazzafrissa” is a simple dish that has ancient origins, it was made primarily to reuse the cream that was formed by boiling milk. With just  few ingredients to prepare it and the re pie is very simple: you pour the cream into a saucepan and when it starts to become liquid is added gradually wheat flour, a glass of plain water and a pinch of salt and stir it all. The water allows the formation of a liquid called Ociu casgiu that was once used as a seasoning for hot pies.

It is not easy to classify this dish that formerly was only served as a main course accompanied by a salad, but today is either a side dish or  a pasta sauce; in some Gallura areas it is served even as a dessert, covered with honey.

“Li pulilgioni” are typical ravioli from Gallura.

They vary from other types of ravioli as they have a sweet filling, made of sheep ricotta cheese, sugar and lemon zest; despite this, however, they are traditionally served with a savory sauce and covered with pecorino cheese.

For the the dough it is necessary to mix the flour with slightly salted water, to form a solid mass which is ready, after resting for about 30 minutes. After that, place a layer on a floured top, put a teaspoon of filling (a few centimeters of space left between one filling and the other); then cover it all with another layer of dough and, with the help of a cutting wheel, give shape to your ravioli.
Cook for about 5-10 minutes in salted water, drain them when they come to the surface and then toss with the sauce that you prepared earlier.

The recommended wine for this dish is Karana-Nebbiolo.

Li Frisgioli, also called Frisgioli longhi, are the traditional sweet of Tempio’s Carnival.

We need a few simple ingredients to prepare them, the recipe is really easy to make; you must mix the wheat flour with hot water, add the yeast and milk and stir with your hands until the dough becomes smooth. When ready you have to cover it with a damp cloth and let it stand for about an hour, until it is leavened; Then put the dough into a pastry bag, poured the dough in hot lentisk oil in a spiral shape, they are cooked when become golden.
To get most delicious pancakes we recommend to sprinkle with sugar or wet them with honey.

The recommended wine for this sweet is the Moscato di Tempio.

Typical sweet of Tempio’s Carnival, made of dough sticks from mixing flour, water, sugar, lard and eggs, which are twisted on themselves and then deep fried in hot oil until they become golden. After that, we need just to warm honey and orange zest in a saucepan and then put into the pan the Acciuleddi, mixing all togheter until the sweets are well covered with honey.

Let them cool and serve accompanied by Moscato di Tempio.

The Papassini were prepared during Christmas holiday.
They are made from a mixture of pastry and raisins, almonds, walnuts, pine nuts, milk, lemon or orange zest.

Work together the ingredients until the dough is firm but not too much, then cut the dough into the desired shape, preferably small diamonds of 6×3 cm, and bake them in preheated oven at hot or moderate temperature.
You can add to Papassini a glaze called ‘La cappa’ that is made by whipping the egg white until stiff and add sugar gradually, and then once allowed to cool, spread the icing over. If you like, you can decorate with sprinkles.

Serve with Moscato di Tempio.

“Li casgiatini” or formaggelle, formerly prepared to celebrate Easter, are certainly the most popular desserts.

For the preparation mix together the flour, lard, sugar, egg and just a little of warm salty water, work until you get a smooth dough, afiera that, make a very thin pastry sheet from which you cut few disks. Then you have to put one or more tablespoons of filling in each dough disk; The filling is made with pischedda (unsalted cheese), fresh ricotta, sugar, raisins, egg yolks and lemon zest. The dough disk is then reclosed by conferring a crown shape.

Place them on a baking tray and cook in a preheated oven at 180 °C. Bake the formagelle for at least 15 minutes, they are ready when the pastry begins to brown.

Serve cold accompanied by Moscato di Tempio.

The Karana is a red table wine IGT (classification of wine recognized by the Italian government) from Colli del Limbara.

It is a blend of 90% Nebbiolo, Sangiovese and Caricagiola to 10%; among its main characteristics is appropriate to emphasize its deep and clear ruby color, but also its vinous and fragrant bouquet, its scent large and persistent and the taste is dry, full and smooth.

This wine is excellent with pasta dishes or meat sauces, grilled meat and poultry, sheep and stewed or roasted pig, medium-aged cheeses and mild Sardinian Pecorino cheese Dop (Protected Denomination of Origin).

Moscato di Tempio DOC (controlled designation of origin) is a sparkling wine whigh is produced in Tempio and in the surrounding areas with 100% Moscato grapes.

It is slightly straw-coloured, its flavour is delicate and sweet, and its scent is wide, intense and elegant.

It is recommended to accompany all kinds of fruit, except citrus fruits, sweets and pastries in general and, not surprisingly, is the best sparkling wine in the Tempio.