Malloreddus

The diminutive of malloru (‘bull’ in Sardinian dialect), malloreddus are therefore ‘fat little calves’. Made from a semolina dough normally coloured with a little saffron, these tiny dumplings have an elongated, elegant conch shape that is ridged on the outside to catch sauce. This was once impressed upon the dough by rolling against a wicker basket – nowadays a specially made grooved piece of glass (ciuliri) is used for home production. Outside of Sardinia, one is more likely to buy malloreddus packaged and dried – and the same is true on the island for most occasions. On her wedding night, a Sardinian bride will parade through town wearing silver jewellery, and carrying a large basket of malloreddus made by her own hand. She is closely followed by her family until she reaches the doorstep of her betrothed, who will scare off her entourage with rifle-shots. The bride will then enter, to dine on her malloreddus off the very same plate as her new husband.