Flavours of Gallura: suppa cuata and Vermentino beyond the festival

Santa Teresa Gallura's patronal festival is also an opportunity to explore the surrounding region. One of Gallura's best-known dishes is suppa cuata, also called zuppa gallurese. Despite the name, it is not a liquid soup. SardegnaTurismo describes it as an oven-baked layered dish in which bread is the constant ingredient, while other ingredients vary between communities. Other pages on the regional tourism portal mention bread, cheese and broth in local versions. A recipe tasted in one town cannot represent every household in Gallura. Vermentino di Gallura DOCG is another name closely associated with the region. The tourism portal presents it among the wines that characterize the area. The food story also belongs to the people who prepare and pass on its recipes, whether or not a visitor chooses to drink wine. The municipal programme for the 2026 festival lists food stands run by Fidali 1982, but does not say that they will serve suppa cuata or Vermentino. Menus and opening times should be checked with the organizers. This is a guide to Gallura's food, not a claim about unconfirmed festival offerings. Sources SardegnaTurismo, In viaggio con gusto: https://sardegnaturismo.it/it/viaggio-con-gusto SardegnaTurismo, Cucina sarda, identità e gusto: https://sardegnaturismo.it/it/cucina-sarda-identita-e-gusto SardegnaTurismo, Monti: https://www.sardegnaturismo.it/it/node/14059 Municipality of Santa Teresa Gallura, 2026 festival programme: https://www.comune.santateresagallura.ss.it/it/news/2044736