Su'italissu e Vracca

**Su'italissu e Vracca** is a traditional pasta dish native to the town of Seulo, in the mountainous Barbagia region of Sardinia, Italy. The name derives from the local dialect: *su italissu* refers to a hand-rolled, thin spaghetti-like pasta often made from semolina and water, while *vracca* denotes a robust, aged pecorino cheese (or, in some interpretations, a rich meat ragù). The dish exemplifies the rustic, sheep-centric cuisine of inland Sardinia.

Key ingredients include *su italissu* pasta, *vracca* cheese (typically sharp and salty), and occasional additions of mint or saffron to complement the cheese’s intensity. A great version achieves a perfect al dente texture in the pasta and a creamy, emulsified sauce where the cheese melts without clumping. The balance of saltiness from the *vracca* and the subtle bitterness of fresh herbs distinguishes an exceptional plate.

Regional variations are minimal, given the dish’s hyper-local roots. Some families in Seulo may substitute *vracca* with a lighter ricotta salata or add a touch of cured pork fat for richness. Outside Seulo, similar preparations exist under different names, but the authentic version remains tied to the small community.

Venue **Su Mannali** in Seulo is widely cited as a benchmark for this dish. Chef **Braciamiancora**, a local creator, has noted that the quality of *su italissu*’s handmade pasta and the proper aging of *vracca* cheese are what elevate their recipe. The dish is rarely found beyond the village, making Su Mannali a destination for those seeking Sardinia’s most authentic and time-honored flavors.