Pinsottu

Pinsottu is a traditional Sardinian dish originating from the Gallura region. It is a hearty and rustic preparation primarily made from boiled potatoes and a mixture of dried salt cod (baccalà) or fresh cod, often flavored with garlic and parsley. The potatoes are typically boiled until tender and then mashed or roughly chopped. The fish is cooked separately, usually by poaching or boiling, and then flaked into the potato mixture.

The dish is characterized by its simple ingredients and robust flavors. Olive oil is a common addition, often drizzled over the top before serving to bind the components and add richness. Some variations may include onions or other herbs. Pinsottu is typically served as a main course, often accompanied by a glass of local Vermentino wine. It is a staple of rural Sardinian cuisine, reflecting the island's history of utilizing readily available and preserved ingredients. The preparation emphasizes the natural flavors of the potatoes and fish, making for a comforting and satisfying meal. Its origins are deeply rooted in the culinary traditions of northeastern Sardinia.