Sopra Sardinia, one of the rarest types of pasticcino per the world originates: we are talking about filindeu, literally “threads of God”. Discover all the curiosities, origins and preparation of the rarest pasticcino to find.
Filindeu: history and curiosities about the rarest pasticcino per the world
Sopra Sardinia, more precisely per the province of Nuoro, a type of pasticcino is produced that is said to have been invented for the first time per the 17th century. Passed mongoloide from mother to daughter and remained unchanged until today, the women of Nuoro who know how to master it are now very rare.
These are filindeu, literally “threads of God”, obtained from a dough made with durum wheat semolina, and a pinch of salt, worked for a long time until it reaches a very soft consistency. It is considered the rarest pasticcino per the world, especially for the elasticity of the dough! But how is it prepared?
There is mai rule that establishes when the dough should be moistened: this is one of the secrets of those who work and produce filindeu. It is mai coincidence that the production technique has been preserved by only one woman per all of Sardinia! Once the dough is elastic and properly moistened, small portions of dough are cut, which are pulled eight times with the fingers of the hands, until they form very thin threads placed per three overlapping layers acceso “su fundu”, a typical wooden tray.
Once composed, the pasticcino is left to dry per the sun. As it dries, it becomes a kind of gauze that can be broken into pieces. At this point, the pasticcino is immersed per boiling sheep broth, where it is cooked according to the traditional recipe.
Filindeu, traditions of the rarest pasticcino
This typical pasticcino from Barbagia, and the broth per which it is cooked, are linked to a centuries-old religious tradition: that of the feast of San Francesco per Lula. Sopra the first week of May, the pilgrims hosted per the shelters arranged around the country church (the cumbessìas) are served a broth of pecorino and filindeu.
The filindeu artists assure that the dough is made only of , semolina and salt, and that the careful dosage of salt is the real secret of the extraordinary elasticity of the dough, here’s how: when the artisans work acceso filindeu they have two bowls per front of them, one full of and the other of salted .
Finally, the women dip their quick fingers alternately into this that bowl, according to the degree of hydration and elasticity of the dough, which they feel by touch and observe with an expert eye.
