 Malloreddus
With sausage sauce, with tuna, or with wild boar sauce, with vegetables and saffron, or with other condiments and delicacies that can vary according to personal tastes, the malloreddus are one of the most classic types of pasta food tradition of Sardinia, ruled by the shape of shells, are prepared using semolina flour and water. From time star of dinners and lunches such as weddings as well as fairs and festivals, the malloreddus are a delicacy only intended for those who love the flavors of tradition and the pleasures of good food. Also known by other names that vary locally (or cigiones ciciones in Sassari, macarones Caidos or macarones de punzu in Logudoro and cravaos in Nuoro), the malloreddus can find the changes, not least to the malloreddus campidanese, the classic dish of Sardinian cuisine where the sauce is prepared by cutting the sausage into small pieces which is then fried in oil with chopped onion and then still be boiled for one hour with tomato sauce. Later add saffron threads ten minutes before the end A cooking and, finally, the Malloreddus are served with meat sauce well prepared and well seasoned with grated pecorino. | 
Europe
Italy
Sardinia
