Zuppa Gallurese (Sardinian Baked Bread & Cheese Casserole)

Zuppa Gallurese is a quintessential Sardinian comfort food, particularly from the mountainous Gallura region.

Despite its name (zuppa meaning “soup”), this is not a liquid dish but a dense, layered baked casserole—a savory lasagna made with stale bread, rich mutton or beef broth, and vast amounts of pungent Pecorino Sardo cheese.

The hot broth is poured over the layers, softening the bread, and the dish is baked until the cheese forms a thick, irresistible golden crust. It is simple, intensely flavorful, and deeply authentic Sardinian peasant cuisine.

History: Mountain Peasant Food

Zuppa Gallurese originated in the poverty-stricken, inland areas of Sardinia where maximizing simple, local ingredients was key. It was a resourceful way to utilize stale bread, the abundant sheep's milk cheese (Pecorino Sardo), and the robust, savory broth typically derived from mutton or goat. Because the finished dish holds heat and is substantial, it is served as a primary meal for laborers and shepherds, representing the true, rustic heart of Gallurese gastronomy.

Ingredients: Broth and Pecorino

The flavor profile is entirely dependent on two key Sardinian staples:

• Cheese: Pecorino Sardo (or Romano) is mandatory. It must be aged, sharp, and grated thickly.
• Broth: Rich mutton or beef broth is traditional. It should be hot when poured over the bread.
• Bread: Stale, firm bread is essential. Options include thick slices of local country bread, or the thin, durable pane carasau (shepherd's bread).
• Seasoning: A generous amount of fresh parsley and sometimes wild fennel or mint is layered with the cheese for authentic regional flavor.

The Technique: Layering Like Lasagna

Step 1: Preparation

• Slice the bread into uniform pieces (if using country bread) or break the pane carasau into plate-sized sheets.
• Grate the cheese generously. Have the broth ready and keep it hot.

Step 2: Layering

• In a deep baking dish, arrange a single layer of bread to cover the bottom entirely.
• Cover the bread evenly with a heavy layer of grated Pecorino cheese and chopped parsley/herbs.
• Repeat the layering process 3–4 times: Bread, Cheese, Herbs. The final layer should be a very thick layer of Pecorino.

Step 3: Soaking the Broth (The Critical Step)

• Gently pour the hot broth over the layered bread and cheese. Pour slowly, aiming for the liquid to permeate the entire casserole without disrupting the layers.
• Add enough broth so that the liquid comes nearly to the top of the final cheese layer—the bread must be saturated, but the top cheese should remain exposed for browning.

Step 4: Baking and Resting

• Bake in a preheated oven until the Pecorino cheese has melted, turned a deep golden brown, and formed a thick, crispy crust.
• Let the Zuppa Gallurese rest for at least 15–20 minutes after baking. This allows the liquid to finish absorbing and the casserole to firm up for clean slicing.

💡 Troubleshooting & Chef's Notes