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Zuppa Gallurese

Don't let the name fool you—this isn't a typical soup, but rather a hearty, rustic bread cake layered with plenty of cheese and fragrant broth, baked to golden perfection. It is the very soul of Sardinian home cooking, a brilliant way to use up leftover bread that transforms into a true feast. Imagine layers of crusty bread soaking up that flavorful broth, becoming velvety and soft, all crowned with a crust of melted cheese that is both gooey and wonderfully crispy. It’s the kind of dish that, as soon as it leaves the oven, pulls everyone into the kitchen with its unforgettable, savory aroma.

65 min Easy Italiana (Cerdeña) 6 servings
Zuppa Gallurese

The story behind

The first time I tasted Zuppa Gallurese was in a small, tucked-away village in Sardinia, during a local festival where food was the heart of the celebration. I learned that this is the centerpiece of Gallurese cuisine: a humble, rustic dish made from stale bread, rich meat broth, and abundant fresh cheese. Since that day, it has become my go-to recipe for cold days or whenever I have friends over and want to surprise them with something authentic and deeply rooted in tradition. What I love most is the ritual of preparing it—carefully arranging the bread, drizzling the broth with patience, and covering it all with that cheese that toasts beautifully in the oven, as seen in Zuppa Gallurese.png. It is a dish that begs to be enjoyed during a relaxed Sunday lunch, perhaps paired with a glass of robust local red wine, like a Cannonau, which holds its own against the intensity of the cheese. To me, cooking this dish is a way to connect with tradition and remember that the simplest ingredients, when treated with love and patience, can turn into something truly extraordinary. It’s a warm, comforting hug in a baking dish.

Instructions

  1. 1
    Slice the bread into thick pieces and cut the cheese into thin, even strips to prepare for layering.
  2. 2
    In a baking dish, layer the bread followed by a layer of cheese, then sprinkle with parsley and pecorino. Repeat these layers until all your ingredients are used up.
  3. 3
    Gradually pour the hot meat broth over the entire assembly, making sure the bread soaks up the liquid thoroughly without becoming overly soggy.
  4. 4
    Finish with a generous final layer of grated pecorino on top to ensure that signature, irresistible golden crust.
  5. 5
    Bake at 350°F (180°C) for about 40-45 minutes until the top is beautifully browned and perfectly crisp.

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