The traditional cuisine from the region of Nuoro, characterised by the use of very little salt, little garlic and no spices, has only been known to the rest of Sardinia since 1950, when the development of tourism, both within the island and outside,
led to an important diffusion of cultures and traditions.

Bread

• Pane carasau
  also known as "music paper", consisting of fine, round "sheets" of bread. In the region of Nuoro it is served with salt and oil and is called pane guttiau.
  
  
• Moddizzosu
  an oval shaped loaf of soft bread. It is usually prepared entirely from hard wheat bran, but in some places it is prepared with the addition of fresh ricotta cheese.
  
  
• Pistokku
  this bread is particularly common in Ogliastra. It keeps fresh a long time and was therefore traditionally used by shepherds while they were away tending their flocks..
  
  
• Spianadas
  bread typical of the region of Nuoro, which is prepared with elaborate decorations for religious festivities.
  

Startes

Genuine gourmet masterpieces, usually meat dishes, such as ham from the mountain pigs or wild boar and various cold meats and home-made sausage.

First Courses

All the delicious pasta dishes are made with genuine home-made pasta.

• Culurgiones
  ravioli stuffed with fresh sheep's cheese, onions and potatoes
  
  
• Maccarones de busa
  hard wheat bran pasta prepared in the traditional way to make the characteristic 'macaroni' shapes.
  
  
• Maharrones urriaos
  hard wheat bran pasta served with tomato and fresh 'pecorino' (sheep) cheese.
  
  
• Su filindeu
  a clear soup, traditionally prepared for the festival of S. Francesco held in Lula. It is a clear soup made of lamb stock and tiny grains of pasta.
  
  
• Pani frattau
  a speciality of the area: pane carasau served with tomato sauce, 'pecorino' (sheep) cheese and a poached egg.
  

Main Courses

• La pecora bollita (Boiled lamb), il porcetto ( barbecued lamb), l'agnello e il capretto alla brace (pork and goat mea).
  
  
• Sa corda e su tattaliu
  two separate dishes made from lamb or goat intestines and offal; the former is prepared by cooking the intestines on a skewer, while the latter presents the offal tied together by the intestines
  
  
• Su casizzolu arrostu
  slices of roast cheese, covered in honey.

Cheese

The whole region of Nuoro is noted for its production of cheeses, from pecorino (sheep's cheese) to dolce sardo, su casizzolu (peretta) and su casu marzu, a very mature, spicy cheese, which is prefect for spreading on bread.

Desserts

• Aranzada
  typical dessert from the region of Nuoro, prepared with orange rind, almonds and honey.
  
  
• Gianchittos
  white meringues prepared with the white of the egg, sugar, roasted almonds and lemon rind.
  
  
• Biscotti di Fonni
  fine Savoy biscuits.
  
  
• Casadinas
  pastries filled with fresh sheep's cheese, flavoured with saffron, vanilla and lemon rind.
  
  
• Caschettas
  rose-shaped pastries, which are offered to the bride on her wedding day. The pastries are filled with honey, cinnamon, orange rind and chopped hazelnuts.
  
  
• Pistokkedos di Oliena
  fine Savoy biscuits.
  
  
• Sas Sebadas
  soft sheep's cheese, encased in lightly fried pastry, covered in bitter honey.
  
  
• Sos coros
  a mixture of almonds and honey in the shape of a heart, covered in a light decorated pastry casing.
  
  
• Torrone
  (nougat). Sardinian nougat is traditionally soft with a slight honey fragrance.

Carnival Biscuits

• Sas cattas
  lightly fried, sugary biscuits, similar to doughnuts.
  
  
• Sas orillettas
  biscuits prepared with flour and eggs, fried and dipped in boiling honey.