ASO Pasta GB
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Sardinia – the very source of life and ancient cultures, Ogliastra – Sardinia’s newly discovered paradise for tourism, food and wine
Archaeological traces and finds in the caves of Supramonte indicate that the
Province of Ogliastro was already inhabited along the coast in the Neolithic
age. With the arrival of pirates, the population began to move inland and
to begin farming. The carved standing stones called Menhirs, the hypogeum
tombs known as Domus de Janas, the megalithic towers or Nuraghi and the
Giants’ Tombs all bear witness to the presence of pre-nuragic and nuragic
civilisations.
From the 3rd century B.C. until 455 A.D. the whole of Sardinia, and hence
this area, was under Roman occupation that only ended with the arrival of the
Vandals followed by the Byzantines. It was later under Spanish rule and suf-
fered the fury of the Saracens. Later there followed a short period of Austrian
occupation and the arrival of the Dukes of Savoy who governed the Kingdom of
Sardinia from 1720 to 1861. The women of the House of Savoy were famously
enamoured with these still today unpolluted places, while various queens were
passionate about the cuisine, so exquisitely perfected by the court chefs.
The food is in fact rich in flavours and varied as one would expect from an
island and from a sheep farming tradition that is unique but simple, and it
has been enriched through the ages by the various contacts and exchanges
with other Mediterranean cultures. The bread, cheeses and wine and its fa-
mous pasta with various fillings are its real specialities, along with its sea
food and other dishes. These originate from simple agricultural and pastoral
life, from hunting, fishing, and foraging for wild herbs.
Ogliastra has a typical Mediterranean diet, recognised as a model of sound nutrition in 2010 by UNESCO under “Intangible Cultu-ral Heritage”.
Antichi Sapori di Ogliastra (Traditional Flavours of Ogliastra) is in Tertenia,
in the valley between Mount Ferru and the heel of Mount Arbu, only 103 km
from Cagliari, and is the southernmost town in Ogliastra. Until the last deca-
de, its economy was strictly linked to farm products of extremely high quality.
Today, huge steps have been taken to develop its tourism and to enhance the
natural heritage of an area already blessed with beautiful beaches and breath-
taking landscapes.
Antichi Sapori d’Ogliastra is leader in the production of Culurgionis, or Sardi-
nian ravioli, (a dish with a filling of potato, oil and cheese, shaped by hand to
represent an ear of corn) and Sebadas, a typical fried sweet with a cheese and
lemon zest filling. To these it has added the production of ravioli with a filling
of Sardinian ricotta and other carefully made local products.
The company’s strength is its handcrafted produce from which it has inherited
original ancient recipes and the choice of the very best raw ingredients. Now,
with technology the company is able to produce high quality products with an
excellent shelf-life to suit the needs of modern distribution. The company holds a
series of ISO 14001 Standard certificates, integrated with the HACCP standard.
• The land• The tradition• The factory• The products
• Giant’s tomb typical of the Nuragic period, discovered in the east-central part of Sardinia
• Monolithic menhir having a vaguely phallic shape, dating to the Sardinian Neolithic period,in the east-central part of Sardinia
• Small coves hidden among inaccessible rocks and winding capes that are very common in the east coast
The land
Undiscovered until a few decades ago, Ogliastra is considered one of the most beautiful
places in the world. Anyone arriving here can only be enchanted.
From the east coast of Sardinia, it looks out over the Tyrrhenian Sea, just below
the Gulf of Orosei and extends as far as the foothills of the Gennargentu mountains.
Thelandscapeconsistsofstretchesoffinewhitesand,crystalclearwaters,sheercliffsdownto
the sea, ancient woodlands and deserted arid plains. Ogliastra’s landscape is still unpolluted
and wild, proud of its inhabitants and coveted by tourists.
Ogliastra is like a frontier between two worlds: the agricultural land in the south and Sardinia’s
sheep farming areas in the centre. It is a land where the many faces of the island of Sardinia are
concentrated: its culture, ancient traditions, nature and history. Over time this area has suffered
from isolation and limited economic development: Ogliastra’s economy is still mainly based
on sheep farming and rearing as well as on the important production of wines and cheeses.
Its natural beauty has given rise to the development of its tourist industry which has started to
enhance not only the enchanting coastal area but also the very beautiful and still undiscovered
area inland.
Housewives at work in a typical Sardinian kitchen in the post-war period followingthe First World War in the representation of a festival at Terenia in Ogliastra.
The scene portrays the preparation of pasta and the girl’s gesture as she creates the particularly shaped “culurgionis”
The tradition
Traditional speciality dishes of this area are made up of a whole variety of meat-based dishes,
cooked in a variety of ways and the meat owes its taste to the quality of natural, almost wild,
pastures. There are many festivals celebrating meat in the various villages of Ogliastra,
especially those in the mountains.
Among the best known and appreciated dishes are Culurgionis. These are made from a thin
layerofpastryfilledwithpotatoandcheese,andareshapedbypinchingtheedgestogetherin
such a way that a large wide seam resembling an ear of corn is formed.
Thepastryismadefromflour,semolina,egg,water,lardandsalt.Itiskneadedandrolledout.
Thefillingconsistsofboiledandmashedpotatoes,freshandmatureSardinianpecorino,
extra-virgin olive oil and a few leaves of mint. Brought to the boil and cooked in boiling water,
Culurgionis are served with a tomato sauce and topped with grated pecorino cheese.
Other specialities are Coccoi prena, very tasty little savoury pasties and Sebadas, a much-loved
sweet with honey. These are produced daily at Antichi Sapori di Ogliastra as well as the fabulous
tasting Ravioli and famous Malloreddus: while respecting old traditions and customs, these have
been specially adapted for world-wide distribution.
Almost a century later, the very same gestures and the very same shape of this particular production, which Antichi Sapori D’Ogliastra has opted to
maintain, in modern premises, but with the manual methods of expert artisans as in the traditional method of shaping the “culurgionis”
The factory
TheAntichiSaporid’OgliastrafactoryofDepauItalawasdesignedaccordingtospecifications
forbestpractice–HACCP–withparticularreferenceto“forwardflowprocesslines”,asystem
that minimise the risk of bacterial contamination by avoiding the criss-crossing of soiled/clean
production lines.
The various areas of the factory are separated and have walls and ceilings made from smooth,
washable Sandwich panels. Each area has air-conditioning and air-treatment systems so as to
removecontaminantsbyasystemofcontrolledfiltering.Thelightingmeetsspecificationsof
Law626/94andisprovidedbyrecessedceilinglightsfittedwithinhygienicceilingpanelsthus
preventing any dust deposits.
Theheattreatmentofproductsbymeansofapasteuriserandblastchillerguaranteesefficient
reduction of the bacterial load of products without altering the delicate taste in any way,
providing a shelf-life of 45 days.
the Products
CULURGIONIS
“Culurgionis”:(Sardinianravioli).Theravioliconsistofathinlayeroffreshpastrymadefromflourandsemolinafilledwithamixture of potato, oil and pecorino cheese. This typical speciality iscompletelyhand-maderesultinginan“earofcorn”designatthe seam.
Thisproductisalsoavailableflavouredwithmintandporcinimushrooms and is a truly unique dish.
True to Mediterranean tradition, this dish is served in a tomato sauce or with butter and sage while Culurgionis with porcini mushrooms can also be served with cream. Tradition also requires a generous sprinkling of grated parmesan cheese.
the Products
RAVIOLI
These ravioli are a special dish of fresh pasta, with a thin layer of flourandsemolinapastry.AgainthereisastrongMediterraneantradition with a local twist and therefore a connection with local customs. A well-known and appreciated product all over the world, it is a symbol of Italian pasta.
Theraviolicomewithtwodifferentfillings:Ricotta and Spinach Ravioli and Potato and Cheese Ravioli.Ideal as a starter or a main course, their fragrant taste is best complemented with tomato sauce and grated cheese
the Products
MALLOREDDUS
TypicalMediterraneanfreshpasta(Sardiniangnocchettiorlittledumplingswithaconcaveformandalinedsurface).Theironlyingredientsare:flouranddurumwheatsemolina Malloreddus Campidanese style: Serves 4Prepare a meat sauce by chopping the sausage into small pieces and gently frying with chopped onion. Cook for an hour in tomato sauce; add a few strands of saffron about 10 minutes before the end.Bring to the boil 500gr. of the gnocchetti and serve with the meat sauce and grated Sardinian pecorino cheese.
the Products
SEBADAS
Typical Sardinian sweet comprising a thin layer of pastry made fromflour,durumwheatsemolinaandlard,filledwithcheese,lemon zest, and semolina.
Sebadas with honeyDeep fry the Sebadas till golden brown. Serve hot dribbled with sweet or bitter honey.
the Products
COCCOI PRENA
Typical Sardinian fresh pasta made up of a thin layer of pastry madefromflour,semolinaandlardfilledwithpotato,extra-virginolive oil, Sardinian pecorino cheese, a strong cheese, and garlic. Uniquely, this product is completely made by hand and is shaped to look like a crown.
Baked Coccoi Prena: Serves 4 Preheat the oven to 150°C, arrange eight Coccoi on a baking tray and leave to cook for 15/18 minutes until the outside is golden brown. Serve hot.
the Products
RICOTTINI DOLCI
TypicalSardiniansweetwithpastrymadefromsoftwheatflour,durumwheatsemolinaandlard,withafillingofricotta,sugar,and lemon zest.
Preparation: fry in hot olive oil until golden brown and serve sprinkled with icing sugar according to taste.