History

Malloreddus are shaped by pressing a thumb-sized piece of semolina dough against a ridged basket or board, which gives the ribbing that holds the sauce. The name comes from the Sardinian for small calves. The campidanese dressing takes its name from the Campidano, the wide plain running north from Cagliari, and it is built on the two things that plain produces: fresh pork sausage flavoured with fennel and myrtle, and tomatoes. Saffron, grown around San Gavino Monreale in the same plain, is stirred into the dough or the sauce in many households, which is why the pasta often arrives distinctly yellow. It is a dish of feast days and Sunday lunches rather than restaurant menus.

Book a food experience

Tours, tastings and classes from the cities on this page, bookable on GetYourGuide.

Browse every bookable food experience

Common allergens: Gluten, Dairy

Make it at home

Yield Serves 4Hands-on 25 minTotal 1 hrDifficulty Easy

Ingredients

  • 400g malloreddus (dried gnocchetti sardi)
  • 350g fresh pork sausage, skinned and crumbled
  • 1 small onion, finely chopped
  • 500g passata
  • 1 pinch saffron threads
  • 3 tablespoons olive oil
  • 80g aged pecorino sardo, grated
  • Salt and black pepper

Method

  1. Soak the saffron in 2 tablespoons of warm water while you start the sauce.
  2. Warm the oil in a wide pan and sweat the onion for 5 minutes without colouring it.
  3. Add the crumbled sausage and brown it over medium heat for 8 minutes, breaking it up as it cooks.
  4. Pour in the passata and the saffron water, season, then simmer uncovered for 25 to 30 minutes until the sauce is thick.
  5. Cook the malloreddus in salted water until al dente, drain and toss them in the pan with the sauce for a minute.
  6. Serve with a heavy hand of grated pecorino sardo and a grind of black pepper.

Tip from the editors. Use a coarse fennel-scented sausage. Lean mince gives you a bolognese, not a campidanese.

Where to eat malloreddus alla campidanese

Malloreddus alla campidanese in Cagliari

Su Cumbidu ★ 3.7

€€ ItalianMarina

Su Cumbidu on Via Napoli feeds the Marina fixed-price Sardinian menus under brick arches, culurgiones and seadas at prices Cagliari students accept.

OrderCulurgiones, potato and mint, in tomato sauce.

TipThe set menus are the value play at around €20 to 30; go early, because groups book out the arched back room.

Directions Book a table

All Cagliari signature dishes →

More cities are in research. Want malloreddus alla campidanese covered somewhere specific? Tell us where you want to eat.

Browse all dishes →