Zuppa Gallurese (Zuppa Cuata)
Sardinia — Gallura, Sassari province
Baked layered bread soup from the Gallura region of northern Sardinia — layers of day-old sheep's milk bread (pane carasau or pane Gallura) alternated with pecorino Sardo and soaked in meat broth (traditionally lamb or mutton), then baked in the oven until the cheese melts and the top layer crisps. 'Cuata' means 'hidden' in Gallura dialect — referring to the hidden layers of cheese within the bread. The dish is not a soup in the liquid sense but a dense, bread-thickened baked preparation that resembles a lasagne in structure. The broth must penetrate all layers without making the bottom soggy.