Jerzu, the city of wine, is a town in Ogliastra that enjoys privileged climatic and environmental conditions: nestled on hills dotted with vines that recall its vocation, so much so that it boasts the title of “home of Cannonau,” it is situated on the extreme foothills of Gennargentu under the control of the majestic limestone heels of Porcu ‘e Ludu and Troiscu and the Corongiu tower. A natural spectacle that attracts hikers and climbers from all over Europe every year.

Here, along with good wine (celebrated in all its magnificence on the first Sunday in August) you can eat typical local specialties such as cheese, the coccoi prenas, culurgiones and, above all, a dish that is prepared especially in these parts: the coccois ‘e tamata. The ingredients are simple and wholesome.

Improperly called “bread with tomatoes,” it is a flatbread from zucchini, squash, onions and tomatoes flavored with fiscidu (pickled cheese), salt and extra virgin olive oil. Everything is blended with durum wheat flour and put in the oven. The tradition is handed down from generation to generation but the coccois ‘e tamata keep the typical characteristics of this product unchanged over the years.

Coccoi ‘e tamata is a traditional dish particularly popular in Jerzu and neighboring towns. It takes the form of a very thin, moist and soft flatbread that is particularly tasty. A delicacy that goes well with an aperitif, as an appetizer or even as a snack full of strong and decisive flavors. You can buy coccois ‘e tamata in the fresh pasta stores found throughout the towns of Ogliastra.