In the central-eastern area of Sardinia Culurgiones are born, which are traditionally stuffed with potatoes, Sardinian pecorino and mint. Around the 1960s, this typical dish was prepared for special occasions such as thanksgiving at the end of the wheat harvest or to remember and honor the dead. the typical closure of the Culurgiones represents the symbol of wheat to propitiate the new agricultural year at the end of August. According to tradition, they were also considered amulets that protected the family from mourning.
In this cooking class, you will learn how to make the traditional Culurgiones from Ogliastra. To make the filling we need to cook the potatoes first, and then combine them with pecorino Sardo and fresh mint. The sauce is very simple and traditional and needs to exalt the beautiful filling, after this class you’ll bring with you a little piece of Sardinia.
For the culurgiones:
For the filling:
For the sauce