Culurgionis d'Ogliastra

Culurgionis d'Ogliastra are a fresh filled pasta with an EU protected geographical indication (PGI, Italian IGP) from the Ogliastra area of Sardinia. Each culurgione is a small bundle of dough closed by hand over a potato and cheese filling, with a pinched seam that looks like an ear of wheat.

The dough is made from durum wheat semolina and common wheat flour with lard (or butter or extra virgin olive oil), salt and water. The filling is 60–80% potatoes (or 15–45% potato flakes), a cheese mix making up 10–25% of the filling, animal fats and/or olive oil, and optionally mint, garlic, basil or onion. The cheese mix can include casu axedu, pecorino, and cheeses of sheep's, goat's or cow's milk.

Each culurgione weighs 20–33 g and is closed with at least ten pinches. The dough is yellowish white; the filling a deeper yellow, sometimes with green streaks of mint or basil. The taste is acidic and aromatic from the cheese, softened by the sweetness of the potato. Making the dough and filling and closing the bundles all happen in the production area: 23 municipalities of Ogliastra, including Tortolì, Lanusei and Jerzu, plus Esterzili, Sadali and Escalaplano.

Culurgionis began as a peasant dish whose filling depended on what was at hand. They are sold fresh, loose or packed, in a protective atmosphere or frozen. The label must show 'CULURGIONIS D'OGLIASTRA' with PGI and the EU symbol, the product logo, the producer's details and 'with potatoes' or 'with potato flakes'.