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Sheep blood pudding, which is
considered the most ancient dishes in the world, is still made in Barbargia for festivals or for
the sheep shearing at the end of the Spring. Sheep's blood flavoured with herbs and flavoured
with grated cheese and mixed with entrails is poured into a sheep's stomach as if it was a
container. The stomach is then sewn with a needle and thread and is cooked in boiled water or
roasted over an open fire until it becomes semi-solid. This dish, known as "zurrette" is not far
from corresponding traditional " haggis" from the Scottish "highlands".
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Roasted meats, which the
Barbagia cuisine is famous for, such as sucking-pigs, lambs, kid goats and calves all from wild
breading, are usually roasted over and open wood fire, using aromatic woods and the
Mediterranean shrubs. The numerous cheeses made in Barbagia are rich in the smell and taste
of the Mediterranean shrubs, from the traditional "pecorini semicotti" and mature pecorini to the
modern "caprini alla francese", so called because of the techniques used in their
production.
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Other excellent dishes to be
mentioned from Barbagia are: "su filindeu", which is a soup, eaten at festivals, containing an
unusual elaborated home-made pasta, in meat broth with little chunks of Sardinian sour
pecorino; "su tataliu" which is a kebab of lamb and kid goat entrails probably of Etruscan origin
and fricasseed lamb and kid goat meat.
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