[1] It is made by pulling and folding semolina dough into very thin threads, which are laid in three layers on a tray called a fundu and dried to form textile-like sheets.The dried sheets are then broken into pieces and served in a mutton broth with pecorino sardo cheese.[2] In the 17th century, a Nuorese bandit built a small church in Lula[3] as an ex voto to Saint Francis of Assisi for having been cleared of all charges against him.[4] For centuries since, on the nights of May 1 and October 4 (the feast day of Saint Francis in the General Roman Calendar),[5] pilgrims have travelled there on foot from Church of Our Lady of the Rosary in Nuoro.[6] After a walk of several miles, the priors offer arriving pilgrims a dish of the filindeu and mutton soup.
