Current rates are last-minute offers for our remaining availability and apply exclusively to stays in 2026. New rates for 2027 will be available soon.

Culurgiones of Ogliastra

A wheat ear drawn with the fingers: the closure of culurgiones is a gesture Ogliastra's women have passed down for generations. Inside, potato, pecorino and mint; outside, one of Italy's few PGI-protected pastas.

Details and how to get there

## The identity dish Every Ogliastra village defends its own variant: more mint in Triei, more garlic towards the heels, a thinner or thicker sheet.

What never changes is the ritual: made at home, for feast days, and giving them is a codified gesture of affection — once offered to neighbours as a blessing.

## The wheat ear The "spighitta" closure is not decoration: it seals the filling and tells of a wheat civilisation.

Learning it takes years; watching skilled hands do it is hypnotic.

Many farms and local cooks run workshops — a souvenir worth more than any object.

## Where to eat them In the restaurants of Triei, Baunei, Urzulei and Tortolì — but the real advice is to find them handmade that day.

At a glance

Classic filling: potato, aged pecorino, garlic, mint

Serving: fresh tomato sauce and basil, or butter and sage

Frequently asked questions

What are culurgiones?

Fresh pasta filled with potato, pecorino and mint, hand-closed with the typical wheat-ear pattern: a PGI specialty born in Ogliastra.

Boutique Country Retreat in Ogliastra, Sardinia: 9 rooms, 42 m² Sa Barza pool among almond trees, breakfast, silence and nature.