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Among the best types of cheese we must mention fiore sardo, along with other varieties of cooked or half-cooked cheeses.
Ricotta is very common, alone or with other spices in fillings or side dishes.
The most characteristic kind of cheese in Barbagia is su casu marzu o giampagau (spoiled cheese with worms). It is not very nice to look at, but who ever has the courage to taste it usually appreciates it.
It is served as a “dessert” at the end of meals, is spicy and goes well with full-bodied wines (Cannonau, even better Nepente di Oliena).
photo: fiore sardo (PG. Sedda)