Burrida alla casteddaia is a signature dish of Italy; we have verified places to eat it in Cagliari. Poached dogfish dressed in a cold sauce of its own liver pounded with walnuts, garlic and vinegar, then left a day or two to marinate. Start with where to eat Burrida alla casteddaia in Cagliari.

Burrida alla casteddaia · Cagliari

Poached dogfish dressed in a cold sauce of its own liver pounded with walnuts, garlic and vinegar, then left a day or two to marinate. Casteddu is Cagliari in Sardinian, and this is the city's own plate.

Burrida belongs to Cagliari specifically, which is why it carries the casteddaia name after Casteddu, the Sardinian name for the city. It is a preserving dish: gattuccio di mare, the small spotted dogfish, is poached, skinned and sliced, then covered in a sauce built from the fish's own liver crushed with walnuts, garlic, vinegar and oil. The acid and the fat keep it for several days, which mattered in a port where the catch arrived all at once. It is always eaten cold, as an antipasto, and it improves on the second day. Fewer kitchens make it now because the preparation is slow and the fish is less common than it was, so it is worth asking before you book rather than assuming it is on.

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