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Like in Sardinian cookery tradition, wheat has always played a leading role in Mogoro. Indeed, usages and customs defining most of made-in-Sardinia culture, all developed around wheat - ploughing, sowing, harvesting and milling. Today, it is often surprising to find out that this story has been preserved in the unmistakable taste of bread and pasta of the island. Pasta is made from superfine flour of durum wheat. This latter is grown among Marmilla hills; subsequently, it undergoes cold milling in order to keep the characteristic flavour of top-quality wheat. Only superfine flour is employed to this purpose: indeed, it makes the basic ingredient in the preparation of malloreddus, cruguxionis, ravioli, fregola and lorighittas of Morgongiori, a village nearby. The most famous pasta in the whole Sardinian gastronomic tradition are probably malloreddus, or Sardinian small gnocchi, made from a mixture of superfine flour and warm water flavoured with saffron. Also, the ‘fregola’, sa fregua, is made from superfine flour moistened with warm water; it appears as a mass of little balls of durum wheat superfine flour.
In the past, cured products, cheese and olives represented the basic food of su murzu, a quick mid-morning meal which represented the first break in farmers and shepherds’ work. The same food also started festival or convivial meals.
Pork sausage, ham and cheese, thistle, mushrooms (either grilled or in oil), artichokes, small broad beans, courgettes and aubergines, dried salted tomatoes (sa pipadra) and, of course, olives, pickled or cunfattadasa. This is still the typical food of the agropastoral world, which has always characterized Marmilla as well as Sardinia.
Yet, roasted meat is the real triumph of the whole gastronomic tradition of the island. All the scents of Sardinia are contained in these dishes, as this meat does smell of wild herbs - the same fragrances of myrtle, rosemary, lentisk and rock rose one can perceive when reaching the island from the sea. Typically, this cookery tradition has kid, lamb and suckling pig meat cooked on live coals.
