Place of originItaly
Region or stateSardinia
A dish of culurgiones

Culurgiones (name in Sardinian language, also called culurgionis, culurjones, culijonis, culurjonis, culunjonis, culinjonis, culurzones, or angiulotus, 'agnolotti'; Italian: culurgioni, SG: culurgione) are a type of Sardinian ravioli-like stuffed pasta. It exists in a version made of potatoes, pecorino cheese and mint, a typical culinary specialty of the sub-region of Ogliastra, and in several other recipes adopted in the rest of the island, such as in Gallura, where the product is aromatized with lemon or orange peel.[1]

Since 2015 the culurgionis d'Ogliastra has been recognized as an IGP product.


The dish, depending on the country of origin, is present in several variants:

Additional information

In the village of Ulassai, until the 1960s, the tradition was to consume culurgiones exclusively on All Souls' Day (sa di' de sos mortus).[2]

Throughout Ogliastra and in the villages of Sadali and Esterzili of the Barbagia of Seulo, culurgiones (culurxonis, culurgionis or culingionis) are not considered just food, but may also be presented as a gift. They were prepared on special occasions such as thanksgiving at the end of the wheat harvest, to remember and honor the dead, on All Souls' Day in November, with sheep fat (culurgioni de ollu de seu), to celebrate Carnival in February, with lard (culurgioni de ollu de procu). the spighitta, the typical closure of culurgiones, represents the symbol of wheat to propitiate the new agricultural year at the end of August. According to the tradition they were also considered amulets that protected the family from mourning.[clarify]

See also


  1. ^ Cristina Ortolani (2003). L'Italia della pasta. Touring Editore. p. 131. ISBN 978-88-365-2933-9.
  2. ^ "La notte delle anime". 24 October 2013.


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