Cactus Culurgiones

Our new culurgiones, created by chef Alessio Sebastiani, begin with Sardinian tradition and bring it into the cuisine of Cactus with respect, without leaving it unchanged. The pasta holds a soft filling of potatoes, mint and pecorino, three ingredients that come together in a full, fresh and instantly recognisable flavour. Their shape preserves the traditional hand-finished seal, while the golden surface adds a deeper note and a pleasant texture from the very first bite.

The potatoes give the filling a soft, enveloping base, the pecorino brings savouriness and character, while the mint leaves a clean freshness that lightens the whole dish. No ingredient fades into the background and none overpowers the others. It is precisely this balance that makes the culurgiones rich without feeling heavy, with a filling that preserves the soul of the Sardinian recipe while finding a more contemporary expression in the way it is served.

On the plate, the culurgiones meet zucchini and tomato, two elements that add colour, sweetness and a more vegetal side. The green of the zucchini echoes the freshness of the mint, while the tomato brings intensity and a gentle acidity that supports the pecorino. The zucchini chips add a crisp texture, creating contrast with the softness of the pasta and filling. The composition remains essential, but every detail genuinely serves the flavour.

What makes these culurgiones special is the way they change as you taste them. First comes the golden pasta, followed by the softness of the potatoes, the savouriness of the pecorino and the fragrance of the mint. Then the zucchini and tomato arrive, making the bite fresher, juicier and distinctly Mediterranean. It is a dish that preserves a precise story, but tells it through colour, texture and a new sense of balance, without losing the warmth and generosity of Sardinian cuisine.