Culurgiones
culurgionissay koo-loor-JOH-nis
Wheat-ear braids of potato, pecorino and mint.
- Region
- Italy
- First record
- 1851 · Empires & migration
- Fold
- Crescent
- Cooked
- Boiled
- Wrapper
- Wheat doughWheat-ear braid
- Filling
- Potato, pecorino, mint
- Cooked
- Boiled
- Size
- About 6 cm across
Tastes of
- potato
- pecorino
- mint
- tomato
Texture
- soft, plump
Field notes
Story
Sardinian pasta closed with a braided seam that looks like an ear of wheat, filled with potato, pecorino and mint. EU PGI since 2016.
- How to eat it
- With tomato sauce or butter and sage.
- When
- Traditionally All Souls' Day.
History
"Culurgionis d'Ogliastra" registered as an EU PGI on 28 September 2016, published in the EU Official Journal (L 262) on 29 September 2016 (Qualigeo; ANSA).
Did you know The braided seam is said to protect against bad luck.
Where
From Ogliastra, Sardinia.
- OriginOgliastra · Sardinians
Protected name
EU PGI · Culurgionis d'Ogliastra
IT-PGI-0005-01307 · OJ L 262, 29.9.2016 · registered 2016-09-28
Protected area: 23 Ogliastra communes (Arzana, Bari Sardo, Baunei, Cardedu, Elini, Gairo, Girasole, Ilbono, Jerzu, Lanusei, Loceri, Lotzorai, Osini, Perdasdefogu, Seui, Talana, Tertenia, Tortolì, Triei, Ulassai, Urzulei, Ussassai, Villagrande Strisaili) plus Esterzili, Sadali and Escalaplano
The area crosses the provinces of Nuoro and Sud Sardegna; it is defined by communes, not by a province.
Evidence
Fairly sure. A dated text records it by 1851.
We list 6 sources: 4 dated texts, 2 secondary. How grading works.
First record Spano, Vocabolario sardo-italiano, 1851–52: "culunzone / culungionis" as the Sardinian word for ravioli (D); first found, not specific to the Ogliastra form
Strongest sources
- D
Vocabolario sardo-italiano e italiano-sardo
Dictionary (OCR text of the scan), Italian–Sardinian part: 'Raviuòli, sm. Log. culunzone. Mer. culungionis. Set. culugnoni. Gal. pululgioni.' Sardinian–Italian part: 'Pulclgiòni, m. Gal. V. Culunzone.' (Log. =…
Dictionary (OCR text of the scan), Italian–Sardinian part: 'Raviuòli, sm. Log. culunzone. Mer. culungionis. Set. culugnoni. Gal. pululgioni.' Sardinian–Italian part: 'Pulclgiòni, m. Gal. V. Culunzone.' (Log. = Logudorese, Mer. = southern/Campidanese, Set. = northern, Gal. = Gallurese). - D
Vocabolario sardo-italiano e italiano-sardo
The Sardinian–Italian headword that the first pass could not see in the OCR, from Google's text of the same 1851 dictionary: 'CULIRGIONI, m. Mer. pasticciotti, raviuoli, tortelli. Culirgioni da terra, ucc. pivière.'…
The Sardinian–Italian headword that the first pass could not see in the OCR, from Google's text of the same 1851 dictionary: 'CULIRGIONI, m. Mer. pasticciotti, raviuoli, tortelli. Culirgioni da terra, ucc. pivière.' (Mer. = southern/Campidanese). Read as a Google Books full-text search snippet (books feed); the page image was not viewed. - D
Dizionariu sardu-italianu (2nd ed.)
Second (1866) edition of Porru's Campidanese dictionary (OCR text of the scan): 'Culirgiòni, nm. pasticciotti, tortelli, gobbetti. Culirgionis de rescottu, pasticciotti col ripieno di ricotta. Culirgionis de pasta…
Second (1866) edition of Porru's Campidanese dictionary (OCR text of the scan): 'Culirgiòni, nm. pasticciotti, tortelli, gobbetti. Culirgionis de rescottu, pasticciotti col ripieno di ricotta. Culirgionis de pasta reali, pasticciotti di pasta reale. Culirgionis de sanguni, pasticciotti di dolcia. Culirgionis de cunserva, pasticciotti di conserva. Culirgionis de casu, raviòli.' Also 'Culurgiòni, M. culirgioni' and 'Agnelòttu ... culirgioni fattu de pasta piena de pezza accapulada'. The 1832 first edition was not seen.
Show all 6 sources
- D
Publication of an application: 'Culurgionis d'Ogliastra', single document, OJ C 185, 24.5.2016, p. 3
EU single document for the PGI (read in the Polish OJ edition): describes a 'long tradition' and a filling used 'for decades' but cites no text older than 1989. Publications listed: G. Perisi, Cucine di Sardegna (Muzio,…
EU single document for the PGI (read in the Polish OJ edition): describes a 'long tradition' and a filling used 'for decades' but cites no text older than 1989. Publications listed: G. Perisi, Cucine di Sardegna (Muzio, 1989); R. Campanelli, La Sardegna dei cibi e dei vini (Maggioli, 1990); L. Cicu Solinas, Buon appetito in Sardegna (1992); S. Colomo, Guida pratica della Sardegna (1993); and later titles to 2012. EU file no. IT-PGI-0005-01307, 2.2.2015. - S
A search-result summary (cesarine.com recipe blog) says 'the first historical mention ... dates back to an 1811 document that refers to Colurgiones con casu'. The page returned HTTP 429 and was not read; no archive, author or shelfmark is known.
- S
Glossario (Il giorno del giudizio, edizione Centro di Studi Filologici Sardi)
Glossary to a critical edition of Salvatore Satta, Il giorno del giudizio, quotes an older dictionary definition: 'culunzònes, ravioli. Altrove manicaretto composto di cacio, farina, e altre droghe, in forma di palla,…
Glossary to a critical edition of Salvatore Satta, Il giorno del giudizio, quotes an older dictionary definition: 'culunzònes, ravioli. Altrove manicaretto composto di cacio, farina, e altre droghe, in forma di palla, che si frigge in padella ...' (i.e. the word also named a fried cheese ball elsewhere in Sardinia).
The tagline and story are editorial; facts trace to the atlas research.
Family D
Kin
More mediterranean filled pasta
