The Tipp
Su Mazzamurru a sa casteddaia
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Why try it
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One of the rarest historic “peasant” dishes to find on modern menus, listed among the Prodotti Agroalimentari Tradizionali (PAT). It is a lukewarm soup made with alternating layers of slices of stale semolina bread (or civraxiu) soaked in broth, dressed with a simple tomato and basil sauce and plenty of aged Sardinian pecorino, then baked in the oven to set.
Where to find it
