The cuisine of Canales is a journey through time: the dishes are those of the past. There are no doses and measurements to prepare them, but recipes printed in the memory and handed down by grandmothers and mothers, who, with their hands in the dough, showed their culinary secrets to their daughters or granddaughters.
This is how our dishes were born, between a chat and a story. We carry on the centuries-old tradition as a ritual. The recipes are still those of our ancestors: strong women, hardened by work in the countryside and by the matriarchal society typical of Sardinia, who, with skilled hands and very simple ingredients, managed to create dishes capable of conquering eyes and palate.
The ingredients we use to prepare our dishes are simple, they come from our land and from our work on the farm. That is why we don’t have a fixed menu. Our typical menu follows the changing of the seasons, we take the fruits that the earth offers us, and we use them for our dishes.
The restaurant hall
In order to eat well it is important to stop, let yourself be enchanted by the colors of the food, smell it, enjoy its taste and its nuances. This is what really makes the difference. If we think of bread, for example, we know that freshly baked bread is tastier, it's more intense, its scent is inimitable. But it is necessary to stop and dedicate the right importance to meals. At Agriturismo Canales we serve meals in two restaurant halls, one inside and one with a panoramic window where the view of the lake will stay with you in this important moment of the day. The amazing view of the lake and the quiet of the surrounding countryside will give you the opportunity to spend peaceful moments with the people you love. This is how your mealtime is transformed into joie de vivre.
To face the days discovering the wonderful territory of Dorgali, the breakfast we offer will be like a hug that will give you the right energy and vitality. In our buffet you will find all the products of Canales: freshly baked cakes, typical traditional sweets, homemade yogurt, fruit jams made with fruit collected from our orchard that you can spread on a slice of hot bread. If you prefer a savory breakfast, you will find fresh eggs that we collect every day and the cold cuts we produce. But these are just some examples of what you will find on our table, you must also add a beautiful smile that you will receive from us as soon as you enter the room.
Goat’s milk ice cream with crunchy almonds and sapa
Ravioli with tomato sauce
One of the dishes that you will certainly find among our proposals is ravioli with tomato sauce: this is the most traditional dish of our culinary tradition, never missed in our table every day but especially on special events, when a guest suddenly arrives or to celebrate an important occasion. There are many variations, everyone makes them his own way and claims of having the oldest recipe. Mainly, they are made with fresh pasta with a heart filled with sour fresh cheese (pecorino, cow’s cheese, or both). Sometimes a few leaves of mint or chard is added to the filling. They are boiled for 5/10 minutes, seasoned with abundant tomato and meat sauce and a nice sprinkling of pecorino. You can’t miss them.
The culurgiones of Ogliastra
The culurgiones are a typical dish of the Sardinian tradition that has become part of our menu thanks to the secrets that our friends from the close Ogliastra have taught us. The exterior of fresh pasta contains a filling made of potatoes and 3 different types of cheeses. In this case too there are several variations, for example it is possible that inside you will find some mint leaves to flavor the dough. It is a tasty main course, which is characterized by the famous spike stitching made entirely by hand. They require a cooking time of 5 minutes in boiling water and can be combined with numerous countless condiments, but the best match is with tomato sauce which must never be too much in order not to overpower the taste of the cheeses. This is a dish that must be added to your list of traditional Sardinian foods.
They have the shape of the sun and here in Dorgali they are very famous. It is a very versatile dish; in our country they can be part of a selection of appetizers. The sour cheese and mint filling are enclosed on a bed of semolina dough which is “pinched” to create the closing of the edges. The casadine are then cooked in a wood oven and as soon as they are taken out of the oven, they have an exceptional aroma and taste. Seeing is believing.
Now available all year round simply because you can’t do without it, Su Pistiddu is a traditional Dorgali shortcrust pastry with a flavored vincotto filling. Usually, it is prepared on the religious celebrations of S. Antonio and S. Sebastiano which are celebrated in Dorgali respectively on January 16 and 19 and with a very particular religious function that originates from pagan rites. Every year in these days a rosemary pyre is built in the church square with a cross made of oranges on top. After the blessing of the priest, the pyre is set on fire from the base and at the same instant, the youngest boys of the community must climb to the top and throw all the oranges at the crowd before the fire comes. It is a very suggestive and adrenaline-filled ritual, at the end of which a slice of Pistiddu with a very aromatic and original flavor is distributed to everybody.
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