Given its geographic position, Cabras has always been a village of fishers and its cusine focuses on seafood dishes, among which we must include the famous and appreciated “mrecca”, which is eaten cold. The name “merecca” refers to poached mullet, which is salted and then dried on the “zibba”, a marshy herb known with the vulgar Italian name of Obione (Halimione portulacoides), with which fish are wrapped up.
Other gastronomic events to be pointed out are the “mullet festival”, which takes place in May on the occasion of religious celebrations in honour of Santa Maria Assunta and the festival of the “mullet’s bottarga”, organised in August by Cabras’ community, which set up different stalls where one can taste and buy this typical product. The bottarga is referred to as the “Gold of Cabras” and is produced by salting and drying fish’s roe. It is often added to pasta dishes, although it is delicious in itself, even with no dressing, but pure olive oil.
The event “Pane e olio in frantoio” is also worth mentioning, for it represents an occasion to taste both fresh oil and typical bread. However, the whole calendar of events organised in Cabras is full of enogastronomic festivals.
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