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Malloreddus alla campidanese in a terracotta bowl, ridged saffron gnocchetti in sausage ragu under a drift of pecorino, red wine and a fork beside.

All recipes with Pecorino Sardo

Dishes from every region, written the way they are cooked there, with the story of where each one comes from.

Start with a region or a course, or search for the dish you remember. Every recipe here is written the way it is cooked in its home region, with metric and US measures and the timings that matter. Most also tell you where the dish comes from, so a weeknight pasta can lead you to the town that made it famous. Use the region chips to stay in one kitchen, or browse the full index below, where every recipe is one click away.

6 recipes

Recipes

  1. Malloreddus alla campidanese in a terracotta bowl, ridged saffron gnocchetti in sausage ragu under a drift of pecorino, red wine and a fork beside.Malloreddus alla CampidaneseSardinia
  2. Trofie al pesto genovese with potato and green beans in a speckled bowl, a marble mortar of pesto beside and the Ligurian coast falling away outside.Trofie al Pesto GenoveseLiguria
  3. Pane frattau layered with sausage tomato sauce, sheep’s cheese and a poached eggPane frattauSardinia
  4. Culurgiones filled with potato, mint and Sardinian pecorino, served with tomato sauceOgliastra-style culurgiones with tomato sauceSardinia
  5. Fregula with small pieces of lamb in tomato sauce and grated pecorino.Fregula con carne di agnelloSardinia
  6. Golden baked spianata and cheese in meat brothZuppa gallurese: spianata and cheese baked in brothSardinia

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