Friday, September 2, 2022

Zuppa Gallurese and a Cannonau di Sardegna #ItalianFWT

The Italian Food Wine and Travel Group are visiting Sardegna this month, better known to some as the Island of Sardenia.  Located in the Meditteranean, this large Italian Island has about 1250 miles of shoreline.

Sardinia Wine Map

It is famous for its beautiful beaches and rugged terrain but it is also becoming well known as a wine tour destination as is shown by this map taken from google images.

When Jill of L'Occasion invited us to this event I went in search of a wine finding a bottle of  2019 Sella and Mosca Cannonau di Sardegna at Total Wines.  It was the only bottle they had from Sardenia so I purchased it and hoped for the best.

Wine from Sardenia

We were leaving to go on a quick getaway up north before we started our kitchen remodel.  Knowing that cooking and baking would be limited I decided to take this wine on vacation with us and do my pairing there.

Zuppa Gallurese and wine

While researching the foods of Sardinia I came across this website that mentioned Zuppa Gallurese and gave this description:
Like a hybrid of lasagne and savoury bread and butter pudding, Zuppa Gallurese is a traditional dish from Sardinia’s north-west. Sheep broth and meat are layered amid stale flat bread, adding a unique flavour to this hearty dish.

Our daughter and her family were up north with us and our son in law is a non meat eater so this dish appealed to me on many different levels.

Zuppa Gallurese pin

A search of Zuppa Gallurese sent me to this recipe at Travel with Kat.   I used beef broth instead of sheep broth, only one kind of Pecorino and Mozzarella instead of Fontina.

This dish is pure comfort food and my Angel Face had two big servings.  The wine, which is medium bodied and full of berry flavors, paired very nicely with the savory bread pudding.  

Jill is going to be hosting a twitter chat on Saturday, September 3rd at 11 AM ET, where we will all be discussing the Island of Sardenia and the food, wine and beauty it has to offer. You are welcome to join us by following #ItalianFWT.   Here are some of the topics we will be discussing.......

  • Wine and Cheese Delivery! Quartomoro Orriu Cannonau di Sardegna and a Cheese Board from Curdbox #ItalianFWT from Wine Predator
  • Vermentino from Sardinia – Sunlight in a glass over at Crushed Grape Chronicles 
  • Mamoiada: When a Wine Area Finds A New Fresh Voice by Grapevine Adventures
  • Cannonau and the Nuraghe of Sardinia with Surrau published on Vino Travels
  • Zuppa Gallurese and a Cannonau di Sardegna over at A Day in the Life on the Farm
  • Learn about the Italian island wine that has been called 'Sardinian Sherry’ in a republication of Rare Wines From Sardinia And Sicily Are Complex And Historic here on l’occasion.

Entrees, Meatless, Cheese
Yield: 6-8 servings
Author: Wendy Klik
Zuppa Gallurese

Zuppa Gallurese

This savory bread pudding from the Island of Sardinia is comfort food at it's finest.
Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M


  • 4 c. beef broth
  • 1 loaf stale Ciabatta bread, cut or torn into chunks
  • 12 oz. shredded Pecorino cheese
  • 8 oz. fresh Mozzarella cheese, sliced
  • handful chopped parsley
  • freshly cracked pepper, to taste


  1. Heat the broth over medium heat.
  2. Meanwhile cover the bottom of a casserole with the bread and sprinkle with Pecorino, some of the parsley and season with pepper.
  3. Cover with the remaining bread, sprinkle with the remaining parsley, season with pepper.
  4. Ladle the broth over the bread, a little at a time, allowing the bread to soak up the broth, in between ladles.
  5. Cover with the Mozzarella and bake in a preheated 350* oven for 45-60 minutes, until cheese is melted and bubbly.


Adapted from a recipe found at Travel with Kat

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  1. It was Cam, I wish I had been in my own kitchen. I wasn't pleased with the top of the dish not browning nicely. Maybe I should have put it under the broiler for a bit?

  2. I read about Zuppa Gallurese and was curious! It's fun to see your version. I like the idea of a blend between bread pudding and lasagna!


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