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Sardinian cheese and pasta pie

Su Succu was traditionally a dish for holidays and weddings, since it needs a powerful lot of expensive saffron. The saffron intensely flavours a meaty veal and chicken broth, where the pillus are boiled. The cooked pasta is then layered in a baking pan with plenty of fresh sheep cheese and pecorino sardo, moistened with broth, then put in the oven until the broth is absorbed.

The Sagra de su Succu takes place around the first Sunday in September in Busachi.

Text © Dana Facaros and Michael Pauls

Images by: gentedisardegna