The holiday farm "Nuraghe Tuttusoni"
offers its guests the daily tasting of their main recipes
that recall the peculiarity of the area.

Among the appetizers, we mention the most savoury
ones, produced by the same firm:

salamis, ham, bacon, neck, lard, several kinds
of cheese, fresh and dry ricotta, flavoured piglet footsies, olives and various vegetable-based appetizers.

Among the delicacies of this typical cuisine we find:

• the "Cuata" Soup or the "Gallurese" Soup to be
  tasted with the typical bread laid in layers among
  the pecorino cheese and cow's cheese with the addition of spice, then this Soup is soaked with
  broth of mixed meat and then baked;
   
  
• The savoury "Chjusonis" or potato gnocchi made
  of pasta of bran of hard wheat daily worked seasoned
  with juice of tomato and sausage, lamb or wilde boar.;
  
  
• "Li Pulishioni", or ravioli of fresh ricotta gently sweet seasoned with juice of tomato or butter and sage.;
  
  
• The noodles of fresh pasta seasoned with a variety
  with a variety of delicious juices.

Among te second courses made of meat we must remark:

• the Porcetto or milk piglet cooked to the firewood oven to the taste of myrtle;
• the roast lamb with potatoes or in green with white wine and olives;
• The kidskin roasted in the oven or, as from the ancient recipe, in broth with soup (typical of the eve of St.
  Giovanni);
• Wild boar in bittersweet, beef, mixed meat barbecued on the fire, Rivea of lamb and kidskin.

An alternative to meat-based dishes is the "Mazza Frissa" made with a whipped cream's base, water and salt
served with warm honey; "Casgju Furriatu" made of fresh cheese, whipped cream, flour, and even sone honey.

Among the sweets excel:

• the "Seades", made of puff
  pastry containing fried cheese with a brushstroke of honey on;
  
  
• Fried Ravioli;
  
  
• Gallurese cream;
  
  
• Ricotta mousse.

TIPICAL MENU':