{"id":20692,"date":"2025-11-14T20:12:00","date_gmt":"2025-11-14T19:12:00","guid":{"rendered":"https:\/\/oneworlditaliano.com\/non-categorizzato\/piatto-cucina-sardegna-culurgionis\/"},"modified":"2025-11-17T16:06:38","modified_gmt":"2025-11-17T15:06:38","slug":"sardinian-cuisine-culurgionis","status":"publish","type":"post","link":"https:\/\/oneworlditaliano.com\/en\/carla-s-blog\/sardinian-cuisine-culurgionis\/","title":{"rendered":"An iconic dish of Sardinian cuisine: \u201cCulurgionis\u201d"},"content":{"rendered":"<p>La Sardegna \u00e8 conosciuta in tutto il mondo per il suo mare<span class=\"Apple-converted-space\">\u00a0 <\/span>e le sue spiagge bellissime.<\/p>\n<p>Ma la Sardegna non \u00e8 solo mare. La cultura, la storia, le tradizioni e l\u2019enogastronomia rendono questa terra unica e autentica.<\/p>\n<p>Oggi voglio parlarvi di un piatto iconico della cucina tradizionale sarda, un cibo che non potete assolutamente perdere se venite qui in Sardegna.<\/p>\n<p>Sto parlando dei \u201cculurgionis\u201d. I culurgionis non sono solo dei ravioli ma hanno una storia e rappresentano l\u2019anima agro-pastorale della Sardegna.<\/p>\n<h3>La zona blu della Sardegna<\/h3>\n<p>I \u201cculurgionis ogliastrini\u201d questo \u00e8 il loro nome corretto arrivano da un\u2019area della Sardegna chiamata appunto Ogliastra. In questa area della Sardegna c\u2019\u00e8 una concentrazione di centenari, persone che vivono oltre i cento anni d\u2019et\u00e0, tra le pi\u00f9 alte al mondo. Infatti, l\u2019Ogliastra \u00e8 una delle cinque blue zones del mondo.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p>L\u2019Ogliastra, da dove arrivano i nostri buonissimi \u201cculurgionis\u201d \u00e8 una zona speciale della Sardegna.<\/p>\n<p>Da un lato circondata da montagne e dall\u2019altro bagnata dal mare. Un luogo ancora selvaggio e autentico che mantiene con orgoglio le sue tradizioni e la sua cultura.<\/p>\n<p>\u00c8 proprio in questa zona della Sardegna che sono nati questi ravioli cos\u00ec deliziosi.<\/p>\n<p>Il ripieno \u00e8 fatto di patate, formaggio pecorino sardo, aglio e menta. La forma \u00e8 ovale ma \u00e8 la chiusura del raviolo ad essere la caratteristica pi\u00f9 particolare. Infatti questi ravioli hanno una chiusura a forma di spiga che richiama la spiga del grano.<\/p>\n<h3>Il simbolo del grano<\/h3>\n<p>In Sardegna i campi di grano sono molto estesi e fin dall\u2019epoca romana il grano raccolto in Sardegna veniva esportato in tutta Europa.<\/p>\n<p>Infatti la Sardegna in quel tempo era chiamata \u201cil granaio di Roma\u201d.<\/p>\n<p>Il grano rappresenta la terra, il lavoro nei campi e quindi la vita in Sardegna. \u00c8 un simbolo molto forte.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p>Questi ravioli hanno diverse varianti a seconda del paesino in cui vengono preparati ma quelli originali sono protetti dal marchio IGP. Significa che per essere chiamati \u201cculurgionis\u201d devono rispettare delle regole precise. Se siete curiosi trovate qui il <a href=\"https:\/\/www.qualigeo.eu\/prodotto-qualigeo\/culurgionis-dogliastra-igp\/\">link<\/a>.<\/p>\n<p>Ma adesso veniamo alla ricetta, ve la lascio qui sotto cos\u00ec potrete provare a prepararli a casa in attesa di venire in Sardegna ad assaggiarli.<\/p>\n<h3>La ricetta<\/h3>\n<p style=\"text-align: left;\">\ud83d\udcdd\ud83d\udcddRicetta Culurgionis\ud83d\udcdd\ud83d\udcdd<\/p>\n<p style=\"text-align: left;\">Ingredienti per circa 40 culurgionis<\/p>\n<p style=\"text-align: left;\">Per l\u2019impasto:<\/p>\n<blockquote><p>300 gr di semola rimacinata<br \/>\n200 gr di farina di grano duro<br \/>\nacqua a temperatura ambiente (q.b.)<br \/>\nsale q.b.<\/p><\/blockquote>\n<p style=\"text-align: left;\">Per il ripieno:<\/p>\n<blockquote><p>800 gr di patate bollite<br \/>\n100 gr di pecorino + 100 gr di formaggio misto<br \/>\n2 spicchi d\u2019aglio<br \/>\n50 gr di olio d\u2019oliva<br \/>\nmenta (q.b.)sale (q.b.)<\/p><\/blockquote>\n<p style=\"text-align: left;\">Per preparare l\u2019impasto:<\/p>\n<blockquote><p>&#8211; mettere farina e semola in una ciotola<br \/>\n&#8211; fare un buco al centro, iniziare a versare l\u2019acqua e mescolare.<br \/>\n&#8211; aggiungere acqua se l\u2019impasto \u00e8 troppo asciutto o aggiungere farina se \u00e8 troppo umido.<br \/>\n&#8211; continuare a mescolare fino a che non si forma un impasto liscio e omogeneo.<br \/>\n&#8211; lasciare riposare in frigo 2 ore.<\/p><\/blockquote>\n<p style=\"text-align: left;\">Per preparare il ripieno:<\/p>\n<blockquote><p>&#8211; bollire le patate<br \/>\n&#8211; schiacciare come pur\u00e8 le patate ancora calde<br \/>\n&#8211; aggiungere i formaggi e la menta sminuzzata<br \/>\n&#8211; far rosolare in una padella l\u2019olio e l\u2019aglio per 3 minuti a fuoco basso<br \/>\n&#8211; togliere l\u2019aglio dall\u2019olio<br \/>\n&#8211; aggiungere l\u2019olio alle patate e mescolare<br \/>\n&#8211; stendere la pasta con la sfogliatrice e fare dei dischi e mettere il ripieno al centro<br \/>\n&#8211; fare la chiusura tipica dei culurgionis<br \/>\n&#8211; bollire i culurgionis in acqua salata<br \/>\n&#8211; condire con un sugo di pomodoro semplice o saltati in padella con burro e salvia<\/p><\/blockquote>\n<p>\ud83c\udf7d\ufe0f\ud83c\udf7d\ufe0f\ud83c\udf7d\ufe0f\ud83c\udf7d\ufe0f\ud83c\udf7d\ufe0f\ud83c\udf7d\ufe0f\ud83c\udf7d\ufe0f\ud83c\udf7d\ufe0f\ud83c\udf7d\ufe0f\ud83c\udf7d\ufe0f\ud83c\udf7d\ufe0f\ud83c\udf7d\ufe0f\ud83c\udf7d\ufe0f\ud83c\udf7d\ufe0f\ud83c\udf7d\ufe0f\ud83c\udf7d\ufe0f\ud83c\udf7d\ufe0f\ud83c\udf7d\ufe0f\ud83c\udf7d\ufe0f\ud83c\udf7d\ufe0f\ud83c\udf7d\ufe0f\ud83c\udf7d\ufe0f\ud83c\udf7d\ufe0f\ud83c\udf7d\ufe0f\ud83c\udf7d\ufe0f\ud83c\udf7d\ufe0f\ud83c\udf7d\ufe0f\ud83c\udf7d\ufe0f\ud83c\udf7d\ufe0f\ud83c\udf7d\ufe0f\ud83c\udf7d\ufe0f\ud83c\udf7d\ufe0f<\/p>\n<p>I culurgionis vanno accompagnati con un bel bicchiere di vino rosso sardo, mi raccomando!<\/p>\n<p>A questo proposito non perderti l\u2019<strong>incontro live<\/strong> di venerd\u00ec 21 novembre dove parleremo di <strong>vino e storia del vino in Sardegna<\/strong>.<\/p>\n<p>Per partecipare agli incontri live e avere tanti altri contenuti esclusivi puoi fare l\u2019abbonamento a <a href=\"https:\/\/www.oneworldonlineschool.com\/pages\/veronica-corsi-home-italiano\"><strong>One World Italiano club<\/strong><\/a>.<\/p>\n<p>Dimenticavo di dire una cosa importante: \u201cBuon appetito!\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La Sardegna \u00e8 conosciuta in tutto il mondo per il suo mare\u00a0 e le sue spiagge bellissime. Ma la Sardegna non \u00e8 solo mare. La cultura, la storia, le tradizioni e l\u2019enogastronomia rendono questa terra unica e autentica. Oggi voglio parlarvi di un piatto iconico della cucina tradizionale sarda, un cibo che non potete assolutamente perdere se venite qui in [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":20670,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[624],"tags":[447,486],"class_list":["post-20692","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-carla-s-blog","tag-elementary-level-a1-a2","tag-intermediate-level-b1-b2"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>An iconic dish of Sardinian cuisine: \u201cCulurgionis\u201d<\/title>\n<meta name=\"description\" content=\"Discover Ogliastra culurgionis: their history, their link to Sardinia, and the authentic traditional recipe.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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