Culurgiones
Also known as: culurjones, culurgionis, angiulottus
Sardinian filled pasta: an oblong pouch of dough with a potato and pecorino filling, pinched shut with a seam like an ear of wheat.
Culurgiones (also culingionis) are a Sardinian filled pasta: a sheet of dough encloses the filling and the two ends are pinched until they form a seam like an ear of wheat. According to the regional register of traditional products they are made across Sardinia, with particular reference to the Ogliastra area.
The shape is oblong, almost like a grain of wheat, 4 to 10 cm long and up to 3 to 5 cm wide. The register gives the dough as flour, semolina, eggs, water, lard and salt, rolled out and cut into discs with a round cutter.
The filling is boiled and mashed potatoes, fresh, semi-aged or aged Sardinian pecorino, animal fat, garlic, extra virgin olive oil and fresh mint. Small portions go on each disc, which is then closed by hand.
The register notes that the dough is worked and rolled by hand on a wooden board.
Facts
| Raw material | Dough of flour, semolina, eggs, water, lard and salt; potato and pecorino filling |
|---|---|
| Region | Sardinia (particularly Ogliastra) |
What it includes
How it connects to Pasta
Culurgiones → related → 🧀 Pecorino ← related ← 🍝 Pasta
Links
- What it contains
- Semolina, Wheat flour
- Part of
- Filled pasta, Fresh pasta
- Similar and different
- Arra Culurgionis d'Ogliastra IGP, Ravioli, Arra
- In other topics
- 🧀 Pecorino
Frequently asked questions
What are culurgiones?
A Sardinian filled pasta of dough pinched shut with a seam like an ear of wheat.
What is in the filling?
Boiled mashed potatoes, Sardinian pecorino, animal fat, garlic, extra virgin olive oil and fresh mint, according to the regional register.
How big are culurgiones?
The register gives 4 to 10 cm in length and up to 3 to 5 cm in width.
What to read next
- Wheat flour — Finely ground common wheat: in Italy it is used for home-made fresh and egg pasta, in Germany for spätzle.
- Arra Culurgionis d'Ogliastra IGP — Fresh PGI culurgiones by Arra of Lanusei, filled with potato and cheese and hand-closed with an ear-of-wheat seam: classic and with mint.
- Ravioli — Fresh filled pasta: pasta dough enclosing a filling; Garofalo's ricotta and spinach ravioli cook in 2–3 minutes.
- Arra — Vito Arra's pasta workshop I Sapori d'Ogliastra in Lanusei, Sardinia, founded in 2004, making Culurgionis d'Ogliastra IGP, malloreddus, ravioli and gnocchi.
Similar
Agnolotti · Pansotti · Casunziei · Schlutzkrapfen · Casoncelli · Mezzelune