Cascà from Carloforte: Exploring the Traditional Cous Cous of Sardinia

Cascà from Carloforte is a traditional dish that is widely enjoyed in Sardinia, particularly in the town of Carloforte. This dish is part of the island’s culinary heritage, serving as a representation of Sardinian culture, history, and traditional cuisine.

What is Cascà?

Cascà is a type of couscous, which is a staple food in Sardinia. The main difference between Cascà and other types of couscous is the size and shape of the grains. Cascà is made of larger, bolder couscous grains, which are typically hand-rolled to achieve a unique texture and flavor. This process of rolling the grains is what gives Cascà its rustic texture that makes it distinct from other types of couscous.

The History of Cascà

The origins of Cascà can be traced back to the migration of the Ligurian people to Sardinia in the 18th century. These settlers established the town of Carloforte, which is located on the island’s southwestern tip. The Ligurian people brought with them their culinary traditions, including their unique method of making couscous. In the hands of Sardinian chefs, the recipe was adapted to include regional ingredients and flavors, giving rise to the Cascà we know today.

The Traditions behind Cascà

Cascà is a dish that is often prepared for special occasions in Sardinia, such as weddings and religious celebrations. In Carloforte, the dish is typically prepared during a festival called the Girotonno, which celebrates the town’s fishing heritage and the tuna season. During this festival, the town’s main square transforms into a huge banquet, where visitors can sample Cascà and other delicacies.

The Ingredients of Cascà

Cascà is made with a few simple ingredients, but it is the quality of these ingredients that makes the dish exceptional. The main ingredient is the hand-rolled couscous, which is cooked with a flavorful broth made from a combination of fish and vegetables. The vegetables used in the broth vary, depending on the season and availability. However, the most common are onions, garlic, tomatoes, and fennel. Saffron is also an important ingredient in Cascà, adding depth and complexity to the dish.

Tips for Serving Cascà

Cascà is typically served with fresh fish, cooked in a variety of ways. The simplest way to prepare fish to serve alongside Cascà is to pan-fry or grill it. The fish can be seasoned with salt, olive oil, and lemon juice to enhance its natural flavors. Cascà can also be served with other seafood, such as clams and mussels, or with roasted meats.

Cascà is a dish that speaks to the history and culture of Sardinia. With its rustic texture and traditional flavors, it is a must-try dish for food lovers who are looking to explore the island’s culinary heritage. Whether enjoyed at a festival or prepared at home, Cascà is a dish that will transport you to the charming town of Carloforte and the flavors of Sardinia.

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