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little pies


Similar to the empanadas of Spain, although no one is quite sure who taught who how to make them. Made in a crust of pasta sfoglia (traditionally coloured with saffron), they contain a variety of fillings: cheese, meat with wild fennel and olives, or pork and greens or seafood—some say the original filling was eel, others say lamb. Traditionally rectangular shaped, but today they're often round and sold throughout Sardinia.

Also known as panadas, the village of Oschiri is famous for the pork-filled version, and holds a Sagra della Panada with plenty of Vermentino to wash them down in late July.

In Friuli, which often begs to be different, a panade or panada is an omelette friend with stale bread, cheese and fennel seeds

Text © Dana Facaros and Michael Pauls

Image by Carles Company Soler