main dishes sardinian

Zuppa Gallurese (Layered Bread and Cheese Bake)

Not a soup but a golden baked casserole from northern Sardinia. Layers of stale bread, rich broth, and pecorino baked until bubbling and irresistible.

nut free
More Recipes
Prep 20 min
Cook 40 min
Total 1h
Servings 6
Difficulty Medium

Ingredients

Base

Liquid

Filling

Assembly

Aromatics

Finish

Seasoning

Instructions

  1. Prepare the bread. If the bread is very fresh, slice it and let it dry out for a few hours, or toast it lightly in a 300°F oven for 10 minutes. It should be dry but not rock-hard.

    Tip: Stale bread absorbs the broth without falling apart. Fresh bread will become mushy.

  2. Heat the broth. In a saucepan, bring the broth to a simmer. Keep it warm throughout the assembly process.

  3. Sauté the aromatics. Heat 2 tablespoons of olive oil in a small skillet over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for 30 seconds more. Remove from heat.

  4. Prepare the baking dish. Preheat the oven to 375°F. Generously oil a 9x13-inch baking dish with olive oil.

  5. Build the first layer. Dip each slice of bread briefly into the hot broth (2-3 seconds per side) and arrange in a single layer in the baking dish. The bread should be moistened but not soaked.

    Tip: Work quickly—dip, drain briefly, place. Don't let the bread sit in the broth.

  6. Add filling. Scatter half of the sautéed onion and garlic over the bread. Sprinkle with one-third of the grated pecorino. If using cubed fresh pecorino, distribute half of it evenly.

  7. Repeat layers. Add another layer of broth-dipped bread, the remaining aromatics, another third of the grated pecorino, and the remaining cubed cheese (if using).

  8. Top layer. Finish with a final layer of broth-dipped bread. Pour any remaining broth evenly over the top (about 1/2 cup). Sprinkle with the remaining grated pecorino.

  9. Bake. Drizzle the top with the remaining tablespoon of olive oil. Bake for 35-40 minutes until the top is golden brown and bubbling.

    Tip: If the top isn't browning enough, increase the heat to 425°F for the last 5 minutes.

  10. Rest and serve. Let the zuppa rest for 10 minutes before serving. This allows the layers to set slightly. Sprinkle with fresh parsley and serve warm.

Storage & Meal Prep

Zuppa gallurese keeps well in the refrigerator for 3-4 days, covered. Reheat individual portions in the microwave or the whole dish covered at 350°F until hot through. It also freezes well for up to 2 months—bake fully, cool, then freeze. The texture may soften slightly but the flavor remains excellent.

Variations

  • Zuppa Gallurese with Tomato: Add a thin layer of simple tomato sauce between the bread layers for a redder, more acidic version that's popular in some parts of Gallura.
  • Zuppa Gallurese with Braised Meat: Layer thin slices of braised beef or lamb between the bread and cheese for a heartier, feast-day version traditionally served at Sardinian weddings.
  • Vegetarian Zuppa Gallurese: Use a robust mushroom-based vegetable broth with a Parmesan rind simmered in for depth. Add sautéed spinach between layers for color and nutrition.

FAQ

What is zuppa gallurese?

Despite its name (zuppa means soup), zuppa gallurese is a baked casserole from the Gallura region of northern Sardinia. Layers of stale bread are dipped in rich broth, layered with pecorino cheese, and baked until golden and bubbling. It's also called suppa cuata (hidden soup).

What kind of bread do you use for zuppa gallurese?

Use stale, crusty country-style bread sliced about 1/2 inch thick. The bread must be dry enough to absorb broth without falling apart. If your bread is fresh, dry it in a 300°F oven for 10 minutes first.

Can you make zuppa gallurese ahead of time?

Yes—it's an excellent make-ahead dish. Assemble completely, cover, and refrigerate overnight. Add 10-15 minutes to the baking time. It can also be fully baked, cooled, and frozen for up to 2 months.

Nutrition Facts

6 Servings

Customize Ingredients

Cheese
Pecorino Romano
56 g
Pecorino Romano
227 g
Vegetables
Onion (Yellow/White)
110 g
Garlic
6 g
Grains & Bread
White Bread (Crusty)
454 g
Oils & Fats
Extra Virgin Olive Oil
41 g
Herbs & Spices
Fresh Parsley
8 g
Black Pepper
1 g
Other
Beef Broth
1440 g

Per Serving

488kcalCalories
26gProtein
43gCarbs
23gFat
2gFiber
Sodium
1658mg72% DV
Potassium
283mg6% DV
Calcium
773mg59% DV
Iron
3.7mg21% DV
Magnesium
47mg11% DV
Vitamin C
1.7mg2% DV
Vitamin A
114µg13% DV
Vitamin K
6.4µg5% DV
Folate
95µg24% DV
White Bread (Crusty)
Beef Broth
Pecorino Romano
Pecorino Romano
Extra Virgin Olive Oil
Onion (Yellow/White)
+3 more
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

Not a Soup: Clearing Up the Confusion

Despite its name—zuppa means “soup” in Italian—zuppa gallurese is not a soup. It’s a baked casserole, similar to a savory bread pudding or strata.

The name comes from the method: bread is dipped (inzuppare) in broth before layering. The result is a firm, sliceable dish with a golden crust and a soft, savory interior.

If you’re searching for this recipe online, you might see it called suppa cuata (hidden soup) or zuppa gallurese cuata. All refer to the same dish from Gallura, the rugged northern region of Sardinia.

A Wedding Dish

In Gallura, zuppa gallurese is celebration food. It appears at weddings, baptisms, and major festivals. The dish is substantial enough to feed a crowd and can be prepared in advance, making it perfect for gatherings.

The traditional version uses mutton broth—the rich, deeply flavored liquid from boiling sheep. The meat from the broth would be served as a separate course. Nothing wasted.

The Broth: Key to Success

The quality of your broth determines the quality of this dish. Use the best broth you can find or make.

Traditional: Mutton or Beef

  • Rich, gelatinous, deeply flavored
  • If you can find mutton, use it
  • Beef bone broth works well

Vegetarian Alternative:

  • Use a robust vegetable broth with mushrooms and tomato
  • Add a Parmesan rind during simmering for depth (remove before using)
  • Consider adding a splash of white wine for acidity

Quick Option:

  • High-quality store-bought broth, enhanced with:
    • 1 tablespoon tomato paste
    • 1 teaspoon dried herbs (oregano, thyme)
    • A splash of white wine

The Cheese: Pecorino is Traditional

Pecorino sardo is the authentic choice—Sardinian sheep’s milk cheese. It has a distinctive tang that defines the dish.

If you can’t find pecorino sardo:

  • Pecorino romano (sharper, saltier—use less)
  • Aged sheep’s milk cheese from any region
  • A mix of pecorino and Parmesan (half and half)

The fresh pecorino cubes: This is optional but traditional. Young, soft pecorino is cut into cubes and layered in the dish. During baking, these cubes melt into pockets of gooey cheese. If you can find fresh pecorino (sometimes called primo sale), use it. If not, the dish is still delicious with just the grated cheese.

Variations

With Tomato: Add a layer of simple tomato sauce between the bread layers for a redder, more acidic version.

With Meat: Add thin slices of cooked beef or lamb between the layers. This makes the dish even more substantial.

With Vegetables: Add a layer of sautéed spinach or chard for color and nutrition.

Spicy: Add red pepper flakes to the broth or between layers.

Make-Ahead Notes

Zuppa gallurese is an excellent make-ahead dish:

The day before:

  • Assemble the dish completely
  • Cover and refrigerate
  • Add 10-15 minutes to baking time

To freeze:

  • Bake completely, cool, and freeze
  • Reheat at 350°F for 30-40 minutes, covered with foil

To reheat:

  • Individual portions reheat well in the microwave
  • For the whole dish, reheat covered at 350°F until hot throughout

Part of: The Sardinian Kitchen

Next: Sardinian Roasted Lamb – The festival main course

Related: Mediterranean Cheese Guide