Culinary Tradition and Finest Wines
Gallura to table
The tourism excellence of Gallura is also represented by its gastronomy, with products of the territory and local production wines. The zuppa Gallurese – soup of Gallura (o Suppa cuata) is the most famous dish (stale bread, broth and fresh cow cheese) with the very original puligioni, (ricotta ravioli with sauce) with a slightly sweet stuffing. The chiusoni of Gallura are small gnocchis made of semolina and water, whilst the caju furriatu is an antique dish, a soup made of stubborn semolina, fresh cream and fresh cow cheese. The typical pane carasau can’t be missed, as well as different kinds of meat and cheese that are mostly cow and goat cheeses – to deny a Sardinia made of sheeps.
Gallura is known to be the land of Vermentino di Gallura, that got the DOCG (designation of guaranteed origin) in 1996, unique appellation in Sardinia, which regulates the production of this variety of wine within well-defined districts of this area. Other vineyards typical of this region are the Moscato di Tempio end, among others, the Nebbiolo di Luras. The enthusiasts cannot miss the visit of the Museo del Vino – Enoteca Regionale di Berchidda (Wine Museum – Regional Wine Cellar of Berchidda) that brings forward important initiatives for the valorisation of the product also abroad.