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Uncooked fregula. Typical dishes of Cagliari are the fregula cun còciula ("fregula with clams"); the còciula e cotza a sa schiscionera ("clams and mussels cooked in a pan"), and then the burrida a sa casteddaja (based on dogfish, vinegar and walnuts), the cassòla, a soup combining various kinds of fish, crustaceans and mollusks; s'aligusta a sa casteddaja ("Cagliaritan-style lobster"); the ...
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Casu martzu [1] (Sardinian: [ˈkazu ˈmaɾtsu]; lit. ' rotten/putrid cheese '), sometimes spelled casu marzu, and also called casu modde, casu cundídu and casu fràzigu in Sardinian, is a traditional Sardinian sheep milk cheese that contains live insect larvae ().
Sardinia. Sardinia (/ s ɑːr ˈ d ɪ n i ə / sar-DIN-ee-ə; Italian: Sardegna [sarˈdeɲɲa]; Sardinian: Sardigna [saɾˈdiɲːa]) [a] [b] is the second-largest island in the Mediterranean Sea, after Sicily, and one of the twenty regions of Italy. It is located west of the Italian Peninsula, north of Tunisia and 16.45 km [5] south of the ...
Zeppole (Italian:; sg.: zeppola), in Sardinia italianized zippole or zeppole sarde [1] from the original Sardinian tzípulas, [2] are Italian pastries consisting of a deep-fried dough ball of varying size but typically about 4 inches (10 cm) in diameter.
Malloreddus, sometimes Italianized as gnocchetti sardi, are a type of pasta typical of Sardinian cuisine.They have the shape of thin ribbed shells, about 2 cm (0.79 in) long, and are made of semolina flour and water.
The term sardine was first used in English during the early 15th century, and may come from the Mediterranean island of Sardinia, around which sardines were once abundant. [ 1 ] The terms sardine and pilchard are not precise, and what is meant depends on the region.
This is a list of Italian foods and drinks. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine has its origins in Etruscan , ancient Greek and ancient Roman cuisines.