The cuisine of this huge mountain territory and nature reserve of the Gennargentu, is the heritage of an age old civilization of shepherds, hunters and stock farmers.

For those of you wondering what a 3 course meal in the Sardinian mountains might be like try the following.

Pasta - The pasta of the 'Bargagia' is made from durum wheat and comes in the form of gnocchi or gnocchetti as well as sheet pasta used for ravioli. The smallest is used in soups such as the delicious 'filindeu' or the little balls of 'su succu', a semolina similar to couscous.

Su Zurrette - One dish that has remained unchanged is the preparation of the 'su zurrette', a kind of black pudding made with sheep's blood. The blood is poured into the stomach of the sheep, together with entrails, salt, pepper, grated pecorino cheese, spice with thyme and pennyroyal mint, then sewn up again and cooked on the grills or in boiling water in a saucepan until it has become a creamy mixtures.

More internal dishes

Trataliu - skewers of lamb offal larded with the fat of the peritoneum.

Cordula - grilled plaited intestines of milk fed lamb. 

Su Porcheddu - roast suckling pig with wild fennel, artichokes and green beans.

Culurzones - ravioli filled with potato, egg and mint paste.

Sweets - Among the numerous sweet dishes of traditional Sardinian cuisine are the 'sebadas', made form cheese or ricotta, the 'sos guelfos', little balls of paste of almonds or hazelnuts, the 's'aranzade' of orange peel and honey and finally, the 'sas pompias' made from the skin of the wild citron sweetened with honey.