{"id":4120,"date":"2025-01-10T08:10:59","date_gmt":"2025-01-10T08:10:59","guid":{"rendered":"https:\/\/promozione.fondazionebluezone.it\/senza-categoria\/coccoi-prena\/"},"modified":"2025-03-27T10:10:31","modified_gmt":"2025-03-27T10:10:31","slug":"coccoi-prena","status":"publish","type":"post","link":"https:\/\/promozione.fondazionebluezone.it\/en\/recipes\/coccoi-prena\/","title":{"rendered":"Coccoi Prena"},"content":{"rendered":"\t\t
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Tradition collides with innovation, from Ogliastra his majesty “sa Coccoi Prena”<\/b><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t <\/div>\r\n <\/div>\r\n \t\t\t<\/div>\n\t\t<\/section>\n\t\t

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Innovation is the watchword that drives our times; all sectors are immersed in this stream of change, and the culinary sector is certainly no exception, where new techniques and the methodical search for products from around the globe makes an ever-evolving world all the more fascinating.<\/span><\/p>

There are some traditions that face modernity and are not affected by the passage of time, as in the case of a typical Sardinian dish, particularly from Ogliastra, his majesty <\/span>“Sa Coccoi Prena.”<\/b><\/p>

The island’s most famous pie has spanned the history of Sardinia, arriving to the present day in splendid form handed down from generation to generation. A dish for all situations, it can in fact be served for lunch or dinner, finding ample space even in the classic afternoon aperitif, also popular among Italian and international tourists. <\/span><\/p>

Originating as a shepherds’ dish, it responded perfectly to the need for long periods of absence from home. “Sa Coccoi Prena” is in fact characterized as a hearty dish with the capacity to keep for at least a couple of days.<\/span><\/p>

But what is sa Coccoi Prena?<\/b>
<\/span>As mentioned, it is a pie made with the filling of culurgiones, another typical island dish, which in turn is composed of potatoes, mint and cheese enclosed by a sheet, as simple as it is tasty, of flour and eggs to which the skilful hands of the women of the time shaped sunbeams.<\/span><\/p>

So let’s see how to make this little masterpiece of homegrown cuisine, starting with the <\/span>ingredients<\/b>:<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t <\/div>\r\n <\/div>\r\n

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Ingredients:<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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