{"id":385432,"date":"2026-06-10T12:36:34","date_gmt":"2026-06-10T10:36:34","guid":{"rendered":"https:\/\/www.e-borghi.com\/?p=385432"},"modified":"2026-06-10T12:36:34","modified_gmt":"2026-06-10T10:36:34","slug":"recipe-ogliastra-pgi-culurgiones-with-pecorino-romano-pdo-the-taste-of-longevity","status":"publish","type":"post","link":"https:\/\/www.e-borghi.com\/en\/traditional-cooking\/recipe-ogliastra-pgi-culurgiones-with-pecorino-romano-pdo-the-taste-of-longevity\/","title":{"rendered":"Recipe: Ogliastra PGI Culurgiones with Pecorino Romano PDO, the taste of longevity"},"content":{"rendered":"

There are places where food is not merely sustenance, but a veritable compendium of stories, skilled hands and the sea breeze crashing against the rocks. One such place is Ogliastra,<\/strong> a wild and proud land in eastern Sardinia, guardian of the secret of longevity. And it is precisely here, amongst the hilltop villages and silent valleys, that Culurgiones are born \u2013 the famous pasta parcels that encapsulate the island\u2019s most authentic essence.<\/p>\n

Today we take you on a journey to discover this exceptional first course, offering you a variation that combines Ogliastra tradition with a Sardinian dairy excellence: Pecorino Romano PDO<\/strong><\/a>.<\/p>\n

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Ogliastra: where the land is steeped in history<\/strong><\/h3>\n

Before we get cooking, it\u2019s essential to understand where we are. Ogliastra is one of the world\u2019s five \u201cBlue Zones\u201d<\/strong>, an area with an exceptionally high concentration of centenarians. The secret? A slow-paced lifestyle, fresh air and, undoubtedly, a wholesome diet.<\/p>\n

The culurgiones<\/strong> (or culurgionis) are the symbol of this land. Historically regarded not merely as a meal, but as a gift, a talisman against misfortune and a dish for special occasions, they are instantly recognisable by their characteristic \u2018spighitta\u2019 (wheat ear) shape. This hand-sewing, which requires almost magical dexterity, symbolises fertility and hope for a good harvest.<\/p>\n

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\nCala Goloritz\u00e9 – Ph. Depositphotos<\/a><\/span><\/em><\/p>\n

The Star: Pecorino Romano PDO<\/h3>\n

Whilst the classic Ogliastra recipe often calls for fresh or mature Sardinian pecorino and fiscidu (a typical salted cheese), the use of Pecorino Romano PDO<\/strong><\/a> (almost 95% of which is produced on the pastures of Sardinia) gives this dish an extraordinary boost of flavour and character.<\/p>\n

This ancient, aromatic and slightly tangy cheese blends with the sweetness of the potatoes, creating a perfect contrast that enhances the filling without overpowering the scent of fresh mint.<\/p>\n

The Recipe: Ogliastra-style Culurgiones with Pecorino Romano PDO<\/strong><\/h3>\n

Difficulty:<\/strong> Medium (it takes a bit of practice to fasten it!)
\nPreparation time:<\/strong> 1\u00bd hours<\/p>\n

Ingredients
\nfor 4 people<\/h3>\n

For the pastry
\n<\/em>300 g of durum wheat semolina
\n100 g of plain flour
\nApproximately 150 ml of lukewarm water
\n1 tablespoon of extra virgin olive oil
\nA pinch of salt<\/p>\n

For the filling (Su Sabori)
\n<\/em>500 g white-fleshed potatoes
\n200 g grated Pecorino Romano PDO
\n1 clove of garlic (infused in oil)
\n10\u201312 finely chopped fresh mint leaves
\n3 tablespoons extra virgin olive oil
\nSalt to taste<\/p>\n

Process<\/strong><\/h3>\n
    \n
  1. The Filling<\/strong> (to be prepared in advance)<\/li>\n<\/ol>\n

    Boil the potatoes in their skins. Once cooked, peel them and mash them whilst still hot.
    \nIn a small saucepan, heat the extra virgin olive oil with the crushed garlic clove; let it infuse over a very low heat for a few minutes, then remove the garlic.
    \nAdd the flavoured oil, the chopped mint and, a little at a time, the Pecorino Romano PDO to the potatoes.
    \nKnead well with your hands until the mixture is firm and dry. Leave it to rest in the fridge: the filling is easier to work with when cold.<\/p>\n

      \n
    1. The Pastry<\/strong><\/li>\n<\/ol>\n

      On a work surface, mix the flours together, then add the lukewarm water, oil and salt.
      \nKnead vigorously until you have a smooth, elastic dough. Wrap it in cling film and leave to rest for 30 minutes.
      \nRoll out the dough thinly (to about 1\u20132 mm) and cut out circles about 6\u20138 cm in diameter.<\/p>\n

        \n
      1. The Closure in Spighitta<\/strong><\/li>\n<\/ol>\n

        Take a small disc of dough in the palm of your hand and place a small amount of filling in the centre.
        \nFold the disc in half and, starting from the base, pinch the dough first on one side and then on the other, bringing the edge towards the centre. Continue in this way until you reach the end, sealing the culurgione into its classic ear-of-wheat shape.<\/p>\n

          \n
        1. Cooking and Seasoning<\/strong><\/li>\n<\/ol>\n

          Cook the culurgiones in plenty of boiling salted water. When they rise to the surface, leave them to cook for another 2\u20133 minutes, then drain them gently.<\/p>\n

          How to serve them: Advice from the e-borghi chef<\/h3>\n

          To bring out the flavour of Pecorino Romano PDO in the filling, we recommend two types of seasoning:<\/p>\n