Our tradition is also waiting to be discovered at the dinner table
Who wouldn't want to delight in the colourful dishes on tables laden with food?
Orosei also has a wonderful culinary tradition to offer, and here at the Mannois "scattered hotel" we cannot wait to take you on a fascinating journey into typical Sardinian recipes! To get your mouth watering, here is a brief overview of our tradition.
The cuisine of Orosei derives from a culinary tradition associated with the flavours of the earth, and today enriched by those of the sea. On the local dining tables, then, the choice is extensive: from typical roasts based on suckling pig, kid and lamp with sausages, both fresh and cured; cheeses with different seasoning times; roasted mullet with marsh herbs, gilt head bream and sea bass. The tradition encompasses a wealth of fresh pasta starters:sos maccarrones de punzu, similar to gnocchi, sos maccarrones de busa , similar to bucatini, and sos anzelotos pasta filled with cheese and ricotta. Bread occupies a special place in our gastronomy. Here, it is often used also in starters: for example pane frintu, stale bread fried lightly with olive oil garlic and water. In the pst, the locals would get their vitamins from one numerous wild herbs and vegetables that accompany the main dishes.
When you are served fruit, remember to ask for a tase of sa pompia, a typical local fruit that is something of a half-way house between an orange and a grapefruit. The bitters obtained from dried leaves and sweets recall the most ancient arts of preparation. If it difficult to find homemakers and pastry chefs who would be willing to hand over information on the secret alchemy that is deployed to bring flour, eggs, honey and almonds together. What you will surely find, though, is a great openness, which around the dining table translate into lively discussions, plenty wine and exceptionally large portions!