Taste and atmosphere
About
A traditional savory pie filled with lamb and potatoes, specific to the town of Assemini in the South Sardinia region. It reflects one of the oldest pastry traditions of Italia.
Flavors, dishes and restaurants
Cuisine
This unique dish demonstrates the mastery of meat and vegetable combinations in South Sardinia cuisine. Inside a firm, crispy dough crust, lamb meat, potatoes, sun-dried tomatoes, and garlic slow-cook in their own juices. It is a protected local delicacy within the culinary culture of Italia.
Ingredients
- 500g durum wheat semolina flour
- 100g lard (strutto) or olive oil
- 500g diced lamb meat
- 300g sliced potatoes
- Sun-dried tomatoes, garlic, parsley, and salt
Preparation
- Knead a smooth, firm dough with flour, water, salt, and lard, then let it rest and divide into two portions.
- Roll out the larger portion into a pot shape, layer raw potato slices at the bottom, and top with raw lamb mixed with garlic, parsley, and sun-dried tomatoes.
- Roll out the smaller portion as a lid, place it on top, and crimp the edges tightly like a braided cord.
- Bake in a preheated oven at 180°C for about 1.5 to 2 hours until the inner filling is completely cooked.
Practical notes before you go
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- Menus and hours can change; confirm before you go.
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3
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