Coddra who Sardinians
Product included in the national list of traditional agri-food products (PAT)
Typology PAT : Fresh pasta and products from the bakery, biscuits, pastry and confectionery
Technical data sheet of the traditional agri-food product (PAT)
Area of production: Municipality of Realmonte (AG).
Brief description of the product: Fried dish consisting of a layer of rounded dough sprinkled with boned sardines in pieces
Description of the processing and maturing methods: Arrange the durum wheat flour, a pinch of salt, the yeast in a bowl with high sides and mix everything by adding warm water until a soft and sticky dough is obtained. Then cover with a cloth and place in a warm environment to facilitate leavening.
When the volume of the dough has doubled, heat abundant extra virgin olive oil in a pan, and place a spoonful of dough in the pan, crushing it so as to flatten it.
While frying the first side of the dough, distribute the sardine into small pieces on the upper side, then turn and fry the side with the sardine.
It is best enjoyed hot.
Specific materials and equipment used for preparation and conditioning: No specific equipment
Description of the processing, storage and maturing rooms: Suitable domestic environments or restaurant kitchens.
Elements proving that the methodologies have been practiced in a homogeneous way and according to traditional rules for a period of not less than 25 years: Oral transmission of the gastronomic traditions of the territory and of the relative methods of preparation of the dish, for about four generations, witnessed by elderly Realmontese housewives.
Source Pat Cards: Sicily Region
Card insertion: Ignazio Caloggero
Photo: Municipality of realmonte
Information contributions: Web, Region of Sicily
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