Sa panada di Assemini
(Sa panada asseminese, Panada di anguille all’Asseminese, Panada sarda con anguille e patate, Sa panada de anguidda)
Sa panada is a traditional Sardinian baked pie filled with eel and potato, famously crafted in Assemini, a small town in the southern Campidano region, just 15 kilometers from Cagliari. The preparation of sa panada begins with a sturdy dough made from durum wheat flour, lard, water, and salt.
This dough forms a pot-like shape, su croxu, supported by carefully folded edges and sealed with an intricately braided seam called sa cosidura, resembling a decorative crown. The pie is stuffed with a hearty filling, traditionally made with eels or lamb, complemented by potatoes, broad beans, or artichokes.
These ingredients are seasoned with garlic, parsley, dried tomatoes, pepper, lard, and extra virgin olive oil, creating a dish that is both flavorful and aromatic. True to its origins as a complete and portable main dish, the raw ingredients are enclosed in the dough and baked slowly. Read more
This method allows the filling to cook in its own juices, enriching the crust with a savory depth of flavor. The result is a large, golden-brown pie with a crispy, nutty crust and a tender, succulent filling. Sa Panada’s size and craftsmanship, along with its medieval roots, set it apart as a culinary and cultural treasure.
Historically, sa panada was designed for practicality, preserving and transporting food efficiently, while its intricate design reflects Sardinia’s artistic and culinary ingenuity. Known for its ceramic manufacturing tradition, Assemini is also celebrated as the capital of sa panada, an honor reflected in the annual Panada Fest held every October.
This dish, deeply rooted in Sardinia’s medieval history, is not only a culinary masterpiece but also a visual work of art.
