Parco Naturale Regionale di Tepilora

They are prepared during the Easter period: a base of fine pasta filled with fresh made sour cheese, to which is sometimes added grated orange peel and / or sugar.

The Lodeino carnival is characterized both by unique masks throughout the island panorama (sas màscaras netas) and by a gastronomic richness typical of the carnival time. In particular sas gathas represent the typical lodeino sweet of this period,...

Prepared for special occasions such as baptisms and weddings: they are obtained from a mixture of eggs and semolina, fried in oil and sautéed in honey. Watch the video

It is a pasta filled with fresh pecorino cheese, sometimes flavoured with grated lemon or orange peel, fried in seed oil and then coated with sugar or honey: it is born as a first course, but is now considered a sweet.

During religious ceremonies "Sos Guelfos" are offered, balls of almond paste sprinkled with sugar and wrapped like candy in coloured paper.

For the Feast of All Saints "Sos Pabassinos" are prepared, rhombus-shaped biscuits with raisins, almonds and walnuts, covered with white icing decorated with coloured sugars.

During Carnival "Sos Rujolos de Regottu", tasty fried cheese or ricotta balls, could not be missed.

Lodè's bread-making tradition is intimately linked to festivals. If the daily bread is represented by su carasatu bread, other types of bread are linked to particular festivities. Sos calistros is a sweet bread, expressly prepared for the feast...

Sweet durum wheat semolina bread, whose preparation is linked to festivals and religious celebrations.

Sweet durum wheat semolina bread, whose preparation is linked to festivals and religious celebrations.

The daily bread, easy to carry and to preserve.

Prepared with "Pane Carasadu", grated pecorino cheese and a sauce of basil and tomato arranged in layers. The dish is completed with a poached egg placed in the center.

The daily bread, easy to carry and to preserve.

The gastronomic richness present in the territories of Tepilora, Rio Posada and Montalbo - Biosphere Reserve MaB Unesco represents a real culinary heritage. Each country has its own recipes, often combined with holidays. A Lodè, for example, a...

It is prepared by browning the lamb cut into pieces into a fried onion celery and parsley to which is added a tomato sauce and basil and "Su Ministru".

Ravioli with cheese

Ravioli with ricotta cheese.