Glossary S

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Sa Cordula is referring to a Sardinian dish based on lroasted or baked lamb giblets.

Sa Burrida is referring to a dogfish which is cooked with vinegar and walnuts.

Su Scabecciu refers to a dish made from small fish which is dipped in breadcrumbs and lightly fried and served in tomato sauce with vinegar and oil.

Su pani e saba refers to dessert of biscuits made from milk, sugar, yeast, eggs, flour, oranges and cinnamon.

Su Civraxiu is referring to a large, hard wheat bran-bread loaves with a hard crust and soft center.

Spaghetti alla bottarga refers to a dish which is made with dried mullet roe, preferably mullet fished in the Porto Pino lagoons.

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Glossary S

Sa Cordula

Sa Burrida

Su Scabecciu

Su pani e saba

Su Civraxiu

Spaghetti alla bottarga

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