Zuppa Gallurese

Although the name might suggest differently, zuppa Gallurese, also called suppa cuata, isn’t a soup at all. The broth is one of the ingredients, but the dish itself is more of a casserole, made with alternating layers of broth-soaked bread and various cheeses, so the name probably comes from the verb inzuppare, meaning to soak.

The dish is finished with a generous topping of grated cheese (usually a combination of both hard and soft cheeses such as pecorino, cacciocavallo, and fontina) and it is then baked until golden and bubbly. Zuppa Gallurese can be made with stale bread or the crispy pane carasau – when these paper-thin sheets of bread are used, the dish becomes very similar to lasagne.

Popular both as a main dish and a side, zuppa Gallurese is best enjoyed hot, served with a fresh green salad on the side.