The recipe for Gallurese soup

We reveal the secret of Sardinian longevity

If the recipe for eternal youth has not been invented yet, the one for longevity has instead been discovered. Or rather, it has always been written in the culinary tradition of Sardinia without anyone, least of all its inhabitants, being fully aware of it. Seasonal vegetables from the garden, cooked with their own peels, a handful of legumes such as broad beans or chickpeas always grown with the sweat of one’s brow and the effort of hands that till the earth manually. Then spring water, wild herbs picked here and there, a drizzle of olive oil, a little salt from the salt pans of southern Sardinia, and finally a handful of Fregula made from durum wheat flour. Here is the recipe for longevity: a traditional peasant dish, humble because it is not elaborate in preparation, but rich in nutrients and proteins derived from plants. A flavorful soup thanks to the many herbs used, like thyme, rosemary, basil, mint and wild fennel, and healthy because it contains fibers and proteins, with the addition of carbohydrates given by Fregula combined during the slow cooking in the soup broth itself. Every Sardinian family has its own special recipe that is not exactly a secret, but simply the result of what is available in the pantry when it is cooked. Thus, the list of ingredients varies depending on the season in which it is prepared, but the caloric balance always remains perfect. In order to cook it and enjoy its flavors at their best, one must use a terracotta pot with a lid and cook over low heat which, combined with the herbs, the flavor of zucchini, cherry tomatoes, peppers, potatoes and legumes, does its magic. Served with a generous grating of aged pecorino cheese, which is naturally lactose-free, this soup encapsulates the scents and colors of Sardinia and promises a long life to those who eat it.