Zuppa Gallurese Guide

The Gallura soup, also called Suppa cuata is a traditional dish from Sardinia. It is not well known by the general public, also because it is usually imagined that Sardinian cuisine is characterized above all by dishes based on fish.

The origin of the Gallura soup is shrouded in mystery. One of the most accepted theses starts from the origin of the name suppa cuata. The term suppa (which in Sardinian is simply "translated" with supa) is a word that in the Middle Ages was used for Italian-Aragonese cuisine, which dominated southern Italy in the fifteenth century. In this context, all the Italian dishes that included the use of bread soaked in any liquid (water, broth, milk) were called soup (hence the term soak). Moreover, in support of the thesis that wants the origin of Gallura soup just in the Middle Ages, in some recipes of the fifteenth-sixteenth century, are reported the recipes with which to prepare a good soup. These recipes involve the use of broth over slices of thin bread. The soups contained in the recipe books, known by different names such as suppa a la catalana, soup of the Ragonese and so on, all resemble the Gallura soup, of which they are certainly ancestors.