Su caboniscu

01 / ABOUT THE DISH

About the dish

Su caboniscu, or caboniscu ammuttau, is a Sardinian chicken dish from the village of Masullas, designed for the intense summer heat. Unlike traditional stews, this dish is prepared with very few ingredients and is served cold, relying on the natural preservative and aromatic qualities of the wild myrtle plant. The dish is a highlight of the local festival held every June 2nd, celebrated for its refreshing, deeply herbal profile. The recipe begins by boiling a large pot of water (about 5 to 7 liters) infused with a handful of fresh myrtle sprigs. Once the water reaches a boil, rock salt and a whole chicken that has been washed and cut into pieces are added. The chicken is boiled for 40 to 50 minutes until tender. While the meat cooks, a large bowl is prepared with a "bed" of abundant fresh myrtle leaves and berries. The "ammuttau" (smothering) technique is performed as soon as the chicken is ready: the hot pieces are taken directly from the pot, placed in the bowl, sprinkled with more salt, and completely buried under another thick layer of fresh myrtle. As the chicken cools, the residual heat causes the fresh myrtle to release its essential oils, deeply perfuming the meat with a resinous, balsamic scent. This process also allows the dish to remain shelf-stable for 24 to 36 hours outside the refrigerator, a vital feature for historical summer feasts. In Masullas, su caboniscu is traditionally enjoyed cold, paired with binu nieddu (a strong red wine) and pai indorau (bread slices dipped in egg and fried until golden).