Flavors of Ozieri
In Ozieri, nature and man have always contributed to creating genuine products that still today have special characteristics of typicality and quality. Discover the ancient flavours of authentic Sardinia.
La Spianata: The fine bread of Ozieri
Also known beyond Sardinia as Spianata di Ozieri, it is an ancient bread that has remained unchanged to this day. Indispensable on the tables of Logudoro, both in daily life and on feast days, it is also widely used during work by farmers, shepherds and artisans, thanks to its ability to keep its taste and fragrance unaltered for days. Even today, in modern bakeries, it is made with water, salt, yeast and the best wheat flour.
It is a bread well suited to accompany soups, salads, meats, milk or yoghurt. Practical for quick snacks, such as ‘puppias’ (sausage or cheese dollops), it is widely used as a cutting board for roast meat. It can be an excellent base for traditional and revisited dishes, such as su pane a fittas or fennel soup.
An ancient cheese from Ozieri: Sa Greviera
The presence of the pastures of the Campo di Ozieri has favoured cattle breeding in the wild over the centuries. During the Piedmontese Kingdom, Bruno-Alpina cattle were transplanted and cow’s milk cheese production such as Greviere montana was also favoured. The propionic bacterium that causes the characteristic eyes of this type of cheese is still present and widespread in the Ozierese plain. Forgotten for decades, an attempt is now being made to relaunch it as a niche product with encouraging success. Thanks to the milk’s genuine characteristics, Sa Greviera is a much sought-after cheese for its typical taste and is appreciated both young and mature, even as a condiment on first courses. After a research project, it was included in the list of typical Italian cheeses. Other popular and highly appreciated cheeses include pecorino cheeses of different maturities, such as Romano in large dairies, and paneddas, fresh cow’s milk perettes.
The desserts of Ozieri: renowned Sospiri and delicate Copulettas
The desserts of Ozieri are much appreciated and sought after. In particular, the famous and renowned Sospiri di Ozieri, delicious bonbons made of almond paste, honey and lemon, covered with fine icing and wrapped in coloured paper. They are very popular in Sardinia and also distributed beyond the island.
The delicate Copulettas also deserve a separate mention. A wafer-thin pastry shell holds the filling of almonds, honey and lemon-flavoured yeast dough. The finish features a very white icing. Unique and inimitable, the ‘Copuletta’ should be eaten freshly prepared. The experience envelops one in tastes and ignites sensations, fostering the memory of civilisation, that of Ozieri, for millennia devoted to pursuing beauty.
Many other traditional Sardinian sweets can be sampled in Ozieri, rediscovering ancient and genuine flavours: casadinas, teliccas, papassinos, seadas, origliettas, cattas and a sought-after variant of ‘savoiardi’ biscuits.
Traditional Logudorese dishes
The typical dishes of Ozieri cuisine include the famous maccarrones de ungia seasoned with meat sauce, hare or wild boar, su Pane a fittas, sos angelottos (ricotta and beet ravioli), fava e lardo, fave con joddu, su tattaliu, and roast suckling pig and lamb. The legumes produced in the gardens downstream from the town are very popular: broad beans, cabbage, aubergines, vegetables and the typical onion of Ozieri. Dishes with wild fruits of the earth, especially mushrooms, asparagus and wild fennel, are also popular.
Natives wines from the Ozieri hills
The area’s wines are produced from typical vines cultivated in the hills and consumed in the cellars and ‘gremi’ in the narrow, characteristic streets of the centre. Efforts are now being made to valorise the ancient indigenous grape varieties, particularly ‘Alvarega’, (following a research project, registered in 2018 in the Ministry of Agriculture’s register of indigenous Sardinian wines), ‘Redagliadu’ and ‘Muristellu’. The ancient oenological tradition is evidenced by the discovery of askoid vases from the Nuragic period, present in the local museum, and the spread of place names in the hills such as ‘Vigne’, ‘Monte Ini’, etc.. A sign that until the early 20th century, vineyards covered the entire hillside landscape. In an attempt to revive wine culture and production, the white night of Su Trinta ‘e Sant’Andria has been organised in Ozieri on the last Saturday of November for about 20 years. The re-enactment of the traditional moment of the tapping of new wines thus becomes a major event involving the entire historic centre, with open cellars offering new wines and traditional dishes, music with cantadores and itinerant choirs, with visits to historic buildings, shops and shops open until late and thematic exhibitions.
