The best of traditional Sardinian cuisine to celebrate the holidays with taste

From the iconic culurgiones and malloreddus to the delicious seadas and copulettas, without forgetting about unmissable meat and fish second courses, here are a few traditional Sardinian dishes to share with family at the Christmas lunch.

The Christmas lunch in Sardinia is a triumph of authentic, genuine flavors, rich in simplicity, which tell the story and culture of the island in a journey of taste, memories and emotions, but also of sharing, joy and conviviality. The food of the Sardinian tables at Christmas time (and not only) is never just a meal, a mere means of subsistence to satisfy one’s needs or maybe gluttony, but a real “assistant” enabling to create the right atmosphere and enjoy a festive day in the company of your loved ones.

Thus, on the occasion of Christmas (in Sardinian Sa Paschixedda, “little Easter”, in reference to the Easter holiday, Sa Pasca manna, the most anticipated and important religious holiday of the year) the houses are filled with the scents of typical Sardinian cuisine, a celebration of the land and its gifts, with local ingredients and raw materials reflecting the variety of the island’s territory, from the mountains to the seaside.

In fact, there is no single menu for the Christmas holidays in Sardinia, since the courses vary depending on the geographical position. Anyway, some Sardinian specialties cannot be missing from the tables on these magical days. Alongside meat, the main dish of Christmas Day (unlike Christmas Eve’s dinner, which is traditionally “lean”), and fresh fish, particularly appreciated in seaside areas, the 25th’s meal features winter vegetables, such as cardoons, cabbages and artichokes, typical cheeses, both fresh and aged, usually made of sheep or goat milk, and of course traditional desserts and dried fruit. Delicious courses, to share with family amidst chatter, laughter and joy.

Sardinian food delicacies for Christmas, from the appetizers to the desserts

On the holiday’s table in Sardinia appetizers are a must, generally based on artisan cured meats, such as sausage and raw ham, sided by local cheeses, especially pecorino, but also the fresher casu axedu (“sour cheese”), made from sheep or goat milk, soft and with no crust, with a characteristic parallelepiped shape and immersed in brine, a real delicacy to have in combination with typical breads.

Among these the carasau, one of the most appreciated and famous Sardinian specialties, a very ancient bread shaped like a very thin and crunchy disk (also known as “music paper”, due to the particular noise it makes when broken), traditionally prepared with re-milled durum wheat semolina, water, salt and fresh brewer’s yeast, and its “brother” guttiau, which instead requires the addition of Sardinian olive oil for some extra delicious flavor, and civraxiu, a large-sized bread with a brown crust and a soft, golden and well-leavened interior, made with semolina and durum wheat, versatile and substantial, once the staple of the farmers diet working in the fields, and still served today as a side food to more elaborate courses, but also as a neutral base for tasting local oil, honey, and homemade jams.

Let’s then move on to the first courses, which unlike Christmas Eve’s dinner are mainly meat-based, although fish is popular especially in places along the coasts. Therefore, if near Nuoro culurgiones stand out, a sort of ravioli filled with potatoes, pecorino cheese and mint, closed by hand with the unmistakable herringbone stitching, topped with a simple but delicious tomato sauce, in the south they prepare instead malloreddus, small semolina dumplings with the iconic shape of a folded shell, seasoned with a rich sauce based on sausage and saffron (or mushrooms), a real explosion of colors, flavors and aromas to taste, while the sea products are celebrated with dishes such as fregula with clams, a toasted semolina pasta served with a tasty clam broth.

One of the most popular courses of the Sardinian Christmas lunch is roast porceddu, the suckling pig slowly baked on a spit, flavored with aromatic herbs like myrtle and rosemary. Another traditional second course in Sardinia, particularly popular in the inland areas, such as Barbagia and Logudoro where pastoral tradition still deeply stands today, is stewed lamb, cooked with potatoes and artichokes, or tomatoes and olives. Heading towards the coasts, then, fresh fish is very traditional, such as baked gilt-head bream or Catalan-style lobster, specialties from Alghero.

Side dishes are not less important, made with simple and seasonal ingredients, such as prickly artichokes, served raw in carpaccio with oil and lemon or cooked in a pan with some extra-virgin olive oil, or the irresistible Sardinian potatoes, seasoned with onion, parsley and garlic, or still wild vegetables such as chard and chicory, sautéed in a pan with oil, garlic and chili pepper.

And for a great end, the most awaited moment of Christmas lunch, it’s time for traditional desserts. In addition to classic pandoro and panettone, Sardinian delicacies make a fine show on the Christmas table, such as amaretti, made with almond flour, sugar, egg white and lemon zest, bianchinus (Sardinian bianchini), similar to meringues, but differing for the presence of toasted almonds and lemon zest, as well as in their consistency, with a crispier exterior and a slightly creamy interior as they are not fully cooked, and copulettas, small circular ravioli-shaped pies made with a sort of puff pastry based on flour and lard and a filling of almonds, honey and jam.

It can’t be missing both fresh and dried fruit too, the delicious Sardinian torrone, but also the stunning papassinos, diamond-shaped glazed biscuits made with flour, raisins, walnuts, hazelnuts, sapa and almonds and the unique su pan’e saba, a sweet bread made of cooked must (the so-called sapa), enriched with walnuts, hazelnuts, raisins, orange or lemon peel, anise seeds, and colorful decorations, a symbol for abundance, conviviality and celebration.

For sure, all this washed down with some great Sardinian wine (the unmissable Vermentino, Cannonau and Monica di Sardegna) and, at the end of the meal, with a good glass of myrtle or filu‘e ferru (Sardinian brandy whose name originates from the ancient peasant custom of hiding clandestinely distilled bottles of spirits under the soil of the garden, using an “iron thread” as a sign of recognition), two of the most representative liqueurs of the Sardinian food and wine culture. The perfect companion for an afternoon spent in company between board games, stories and lots of laughter.

Traditional Sardinian cuisine: 5 unmissable Christmas recipes to put on the table the flavors from the island

The magic of the holidays in Sardinia is also reflected on the Christmas table, where each course becomes a symbol of sharing, warmth and affection, and the wish to pass down for generations ancient customs and recipes, treasure chests of the incredibly vast Sardinian cultural heritage and also of the individual history of each family. Here is a complete menu, from appetizer up to dessert, to bring the best of traditional Sardinian food to your table.

Panadas, little chests of taste from the traditional Sardinian cuisine

Born as a poor dish of the peasant tradition, to preserve and cook leftovers without wasting anything, these small treasure chests of pasta violata, made from durum wheat semolina, lard and water, baked or fried, keep a tasty filling made of meat (lamb or pork) and vegetables (usually artichokes and potatoes), although a very popular variant, especially near seaside, is based on eels. A delicious appetizer, simple to prepare, and extremely versatile (by replacing lard with margarine or butter, or opting for a full vegetables filling, it is possible to make a typical Sardinian dish suitable for vegetarians and vegans).

Ingredients for 4 people (about 8-10 panadas):

For the dough:

• 300 g durum wheat semolina
• 50 g lard (or extra virgin olive oil)
• 100 ml warm water
• 1 pinch of salt

For the filling:

• 200 g pork or lamb in small pieces
• 200 g potatoes
• 1 garlic clove
• 1 sprig of parsley
• Just enough extra virgin olive oil
• Just enough salt and pepper

Preparation:

1. Knead semolina with lard, water and salt until the mixture is smooth and elastic. Cover with cling film and leave to rest for 30 minutes.
2. Prepare the filling: peel potatoes and cut them into small cubes. Chop garlic and parsley and mix them with meat. Season meat and potatoes with oil, salt and pepper.
3. Roll out the dough into thin sheets and cut out about 10 cm wide discs and place a portion of filling in the middle of each one. Cover with another disc of dough or fold the edges of the same sheet upwards, sealing them carefully to form a small chest.
4. Place the panadas on a baking tray lined with baking paper and bake in a preheated oven at 180°C for 25-30 minutes, until it turns golden.

Culurgiones, the main course of the traditional Sardinian cuisine everybody agree with

The typical Sardinian ravioli, stuffed with a delicate and tasty filling made of potatoes and mint leaves and seasoned with a simple tomato sauce, an unmissable main course of the Christmas lunch, but also on Christmas Eve, as they don’t contain meat (it’s considered a vegetarian dish). The ear-shaped closure distinguishing them from other kinds of pasta is functional to better contain the filling while cooking, and even usually considered a symbol of gratitude and protection.

Ingredients for 4 people (about 20-25 culurgiones):

For the dough:

• 300 g durum wheat semolina
• 150 ml warm water
• 1 pinch of salt

For the filling:

• 500 g floury potatoes
• 150 g grated mature Sardinian pecorino cheese
• 2-3 chopped fresh mint leaves
• 1 garlic clove (optional)
• Just enough salt and pepper

For the condiment:

• 300 g tomato flesh
• 2 tablespoons extra virgin olive oil
• 1 clove garlic
• Fresh basil leaves
• Grated pecorino cheese for serving

Preparation:

1. Knead semolina with water and salt until you get a smooth and elastic mixture. Cover with a damp cloth and let it rest for at least 30 minutes.
2. Prepare the filling: boil potatoes with skin in salted water. Once cooked, peel and mash them. Mix potatoes with pecorino cheese, chopped mint, garlic (if desired), salt and pepper. Leave to cool completely.
3. Roll out the dough into a thin sheet and cut out about 8 cm wide discs. Place a spoonful of filling in the middle of each disc. Close with the classic ear of corn shape, pinching the dough along the edge and making sure to seal it carefully (to make this easier you can moisten your fingers with a little water).
4. Cook in boiling salted water for about 3-4 minutes, until they float to the surface.
5. In a pan, prepare the seasoning by frying garlic with oil, adding tomato flesh and seasoning with salt. Cook for at least 15 minutes (the longer you can let it simmer gently, the better it tastes), so that the flavors blend well.
6. Top culurgiones with tomato sauce and complete by sprinkling grated pecorino.

Baked sea bass lemon-flavored with roast potatoes, Christmas lunch also includes fish

Who said Christmas lunch has to be all about meat? In many areas of the island, especially near the coast, it’s very common to have fresh fish, combined with fragrant and simple ingredients enhancing its unique delicate flavor. In this case, it’s a baked sea bass with potatoes, a drizzle of olive oil and lemon juice, which are perfect for making the most of the freshness of fish.

Ingredients for 4 people:

• 1 whole sea bass of 1 kg
• 500 g potatoes
• 2 lemons
• 4 sprigs of rosemary
• 2 garlic cloves
• Extra virgin olive oil
• Just enough salt and pepper

Preparation:

1. Preheat oven to 180°C.
2. Fillet sea bass, leaving it whole or making cuts in the skin. Season with salt, pepper, rosemary and lemon juice.
3. Peel potatoes, cut them into slices and arrange them on the bottom of a baking dish. Add garlic and a drizzle of olive oil.
4. Place the fish over the potatoes and bake for about 25-30 minutes, basting with a little oil and lemon during cooking.
5. Serve the fish hot, sided by potatoes.

Sweet and sour cauliflower, a simple yet delicious side course

A simple side dish to prepare, but very impactful, playing on the contrast between the strong flavor of cauliflower, the acidity of vinegar and the sweetness of sugar. Perfect to side meat or fish courses, adding a unique note to the Sardinian Christmas menu.

Ingredients for 4 people:

• 1 medium cauliflower
• 2 tablespoons of balsamic vinegar
• 2 tablespoons of sugar
• 1 tablespoon of raisins (optional)
• Extra virgin olive oil
• Just enough salt and pepper

Preparation:

1. Wash and divide cauliflower into florets. Boil them in salted water for about 10 mins, until they become tender but still remain crunchy.
2. In a pan, heat some oil and add cauliflower, browning it slightly.
3. Add balsamic vinegar, sugar and, if you like, raisins, mixing well to blend the flavors.
4. Continue cooking for another 5-7 minutes, until cauliflower is well caramelized.
5. Add just enough salt and pepper, then serve hot.

Sebadas, a Sardinian delicacy based on cheese and honey for a sweet Christmas lunch end

Sebadas, or seadas, are a sweet icon of traditional Sardinian cuisine, genuine yet extremely tasty, capable of conquering every palate thanks to the perfect balance between cheese’s strong flavor and honey’s sweetness. It’s in fact a semolina-based shell filled with fresh pecorino cheese flavored with lemon zest, fried and served hot with a drizzle of honey.

Originally a single course, they were prepared in rural areas around Nuoro and Logudoro, where the art of cheese-making and peasant cuisine merged in simple dishes, but equally rich and delicious. It is no coincidence that sebadas comes from Sardinian term seu or sebu, the fat of animal origin (which differs from lard because it is of cow origin, not pork), a clear reference to the “richness” of the dish and the use of lard in the dough.

If once they were mainly served to celebrate important moments, as their preparation was related to the seasonality of sheep milk, key for preparing a fresh cheese filling, now sebadas are widespread throughout Sardinia and many families make them as a dessert to end the Christmas lunch, often together with other sweets of the Sardinian food tradition.

Ingredients for 8 seadas:

• 200 g durum wheat semolina
• 50 g lard (or vegetable margarine)
• 100 ml warm water
• 200 g fresh pecorino cheese
• Grated zest of 1 lemon
• Just enough honey
• Seed oil for frying

Preparation:

1. Knead semolina with lard and water until you obtain a smooth dough. Leave it to rest for 30 minutes.
2. Grate fresh pecorino cheese and mix it with the lemon zest.
3. Roll out the dough into a thin sheet and cut out discs.
4. Stuff each disc with pecorino cheese and cover with another disc, sealing edges well.
5. Fry sebadas in plenty of hot oil until it turns golden.
6. Serve hot, garnished with a drizzle of honey.

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