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thin pasta, cheese, and saffron cooked in broth

Tallarinus is a speciality of Cagliari, made of casu axedu and very thin spaghetti, cooked in a meat broth, with lard and saffron, then baked in the oven. It's similar in some aspects (notably the use of saffron) to succu.

Nuragus in Cagliari province holds an annual Sagra de Is Tallarinus in late June, with traditional folklore, dancing and more.

Text © Dana Facaros and Michael Pauls

Images by: Comunedinuragus