It is a typical specialty of the southern area of the island, packed with the use of eggplant, tomatoes, mushrooms, potatoes, but also basil, garlic, extra virgin olive oil and salt, all wrapped in a soft dough. Its shape is circular with thick edges and raised: the secret of its taste is all in the quality of the ingredients.
SA PEZZA DE CRABA:
Sardinia is famous for its roast, whose preparation is as essential as capable of creating unforgettable dishes. The roast goat meat is one of the specialties of the whole area south eastern Sardinian, characterized by a strong taste and wild, strictly to serve with wine. The dish that is coveted in the town of San Vito is repeated every year the festival of “piece de Sa craba”, frequented by tourists and locals.
Here’s another roast that made the reputation of the island: roast suckling pig, typical Sardinian, For decades it has become a taste to which the tourists from every corner of the world became captivated. The long cooking allows you to put on the table a soft and tasty meat, served with fresh vegetables, excellent cheese and local wine. Do not pass up the possibility to taste the ravioli stuffed with fresh cheese or potato and culingionis de casu (ravioli stuffed with potato and cheese) and malloreddus, a paste feature of the island usually topped with a good sauce to campidanese. Also particularly tasty wild asparagus growing during the long and exciting season Spring served as a sauce for pasta excellent, in an omelet or as an accompaniment to tasty local meat.