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Zuppa Gallurese recipe
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5 from 1 vote

Zuppa Gallurese

A tasty, filling savoury bread pudding from Sardinia.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: Italian
Keyword: cheese, stale bread
Servings: 4



  • Pre-heat the oven to a medium heat.
  • Heat the broth.
  • Finely chop the parsley.
  • Grate the Pecorino.
  • Cover the bottom of an ovenproof dish with the bread making sure there are no gaps.
  • Cover the bread with the grated cheese, a little black pepper and parsley.
  • Repeat layering the bread and cheese ending with a layer of bread.
  • Slowly ladle the hot broth to wet all the bread but not to drown it. You may not need it all.
  • Use the back of a spoon to gently push the bread down to soak up the broth.
  • Check you have added enough broth by poking the bread with a fork. If the bread sticks to the fork you need to add a little more broth.
  • Sprinkle the fontina over the top.
  • Bake in a moderate oven for around 45 minutes until the cheese has melted and a crispy golden crust has formed.
  • Leave to stand for about ten minutes and serve while still hot.


The Pecorino can be substituted with Parmagiano and the fontina with mozzarella or even gouda.
Pair with a full-bodied Italian red wine or the white wine, Vermentino di Gallura. Enjoy!