Lorighittas
For a good lunch or an elegant dinner with good food, the lorighittas are a type of pasta of the Sardinian culinary tradition, in particular originating in the small town of Morgongiori, at the foot of Mount Arci. Prepared by hand twisting in fingers a double strand of dough to create a closed braid to form a ring (loriga, in Sardinian), the lorighittas were once prepared for the feast of All Saints with semolina flour and water and are tasting sauce topped with chicken and tomatoes or with simple tomato sauce and, for the palate of more sophisticated gourmets, the lorighittas can also be savored with seasoned shrimp, zucchini, seafood and various other delicacies. | 
Europe
Italy
Sardinia
