Chjiusoni and Puligioni
Sardinian gnocchi and Gallurese ravioli

This product is not available for sale. It is used exclusively in the preparation of the dishes served at the agriturismo.

Chjiusoni, or Malloreddus

Chjiusoni, or Malloreddus, are the traditional dish most often prepared in Sardinia on all the most important occasions.

The traditional method consists of kneading durum wheat semolina with slightly salted lukewarm water, making rolled strips of dough about 20 cm long and then cutting them into small cubes.
At this point, each piece of dough is placed on a ridged surface or on the inside of a grater and, with the thumb, given a quick rotary movement so that it rolls up on itself. For several years now, a manual machine has been available on the market which makes it possible to improve production times.
As you make li chjiusoni, it is best to place them on a floured cloth, keeping them separate from one another. Leave them to dry for a couple of hours and cook in plenty of salted water.

Li Puligioni: Gallurese ravioli

Li Puligioni are one of the many delicacies of Gallurese cuisine. Semolina is kneaded with a little salted lukewarm water, worked until a smooth dough is obtained and left to rest for about twenty minutes. In the meantime, the filling is prepared by mixing ricotta with egg yolks, sugar, chopped parsley and grated lemon zest. The filling is distributed by placing small mounds of ricotta on the sheet of pasta at regular intervals. The dough is folded over, pressing gently with the fingers around the filling so that it adheres well. With the little wheel (su rudigliu), the ravioli are cut out in the shape of a half-moon or a square.

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