CULURGIONES are from the central eastern area of Sardinia, in Ogliastra. There are two theories as to the origins of the name. The first is that it derives from the word ‘culleus’, meaning ‘leather bag, the second is that it comes from the word ‘cuna’, meaning cradle. Their characteristic shape is called “spighita”, or ear of cereal.
Traditionally, the women of the family made culurgiones for November 2nd, The Day of The Dead. Furthermore, it seems that they were prepared specifically for the festival to favor a good wheat harvest, and that their ear shape is dedicated to this event in the villages. Nowadays, culurgiones are eaten all year round and served with seasonal sauces and gravies.
Traditionally, the pasta for culurgiones is a simple semolina ‘white’ flour – the semolina is sifted to remove the bran. It must have a filling of yellow potato, with fresh mint and pecorino.
The classic Culurgiones sauce includes tomato and grated mature pecorino but, depending on the season, this stuffed pasta pairs well with full-bodied meat sauces such as lamb, kid or game. On the coast, however, they are served seasoned with a good Sardinian extra virgin olive oil and mullet bottarga (made from pressed and dried eggs of grey mullet.