 Culurgiones
Typical of Sardinia, the culurgones are a delicious type of pasta originating Ogliastra now spread throughout the region and, as the dishes more or less known, can have variations during the preparation phases: Ogliastra and areas of 'internal, for example, are prepared with fresh pasta made of durum wheat and stuffed with pecorino or, for those who love intense flavors, with potatoes and mint closed to form a small spike with your fingers and have to be dressed only with tomato sauce and pecorino cheese. In Barbagia, however, are stuffed with fresh cheese and are served with a tomato sauce and pork into cubes or fresh sausage, seasoned with grated pecorino cheese. In southern Sardinia, however, especially in Campidano culurgiones are similar to ravioli and are prepared using fresh pasta from durum wheat flour with a filling of ricotta cheese from sheep's or goat's milk, egg and saffron, which sometimes can be added pecorino , Swiss chard or spinach, and, after cooking, are to be dressed with a sauce of fresh tomato and basil and a good sprinkling of pecorino. | 
Europe
Italy
Sardinia
