Zuppa Gallurese di Capretto

Gallura, Sardinia

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Origin

Gallura, Olbia-Tempio, Sardinia

Description

The Gallura region's (northeastern Sardinia) celebratory layered bread-and-kid-goat preparation — alternating layers of carasau (the mountain bread, softened in broth), slow-braised kid goat meat and its braising juices, and fresh Pecorino Sardo or local casu marzu-style cheese, baked until unified. Unlike the simpler Zuppa Gallurese di pane (bread soup), the version with capretto (kid goat) is a festive main course for Easter and major celebrations. The combination of braised goat, softened flatbread, and melting sheep's cheese is uniquely Gallurese.

III

The Thread

—Both are baked layered preparations of slow-braised goat with cheese from the western Mediterranean island-and-highland shepherding tradition — Corsican uses potato and soft cheese layers, Gallurese uses carasau and Pecorino layers, both representing the Tyrrhenian island tradition of celebrating goat with bread-and-dairy construction Corsican

—Both are layered, baked preparations of braised meat, starch (aubergine vs carasau), and dairy topping — Greek uses béchamel on top, Gallurese uses melting Pecorino, both demonstrating the Mediterranean tradition of meat-starch-dairy layered bake as a festive dish Greek

Flavour Context

Tender kid goat, softened carasau absorbing every molecule of braising juice, with melting Pecorino threading through the layers — the most celebratory dish of northeastern Sardinia

Pillars V — VII

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