Gastronomy in Villaputzu rhymes with land, sea and kilometer zero. Everything that is part of the local culinary tradition is produced in the town or in the surrounding area, son of an agro-pastoral culture that has been perpetuated in Villaputzu for centuries.
The dishes that are put on the table today and that you are lucky enough to taste are therefore all genuine, with simple but unmistakable and above all appetizing flavours.
The strong dishes are mainly based on meat and fish, and the main courses are accompanied by delicious cheeses, excellent wines and delicious desserts.
Sapudda took it e I took the rabbit, the stuffed chicken and rabbit respectively are two dishes not to be missed, to be enjoyed in the company of suckling pig and lamb cooked on the grill. Pork in vinegar is also typical and tasty (sa piece conaxedu), salad, peppered and put in vinegar for weeks.
With a strong and local taste too knows how to deal with it, composed of the entrails of sheep and goats, roasted eels, and the agnolotti.
