If there’s one dish that embodies the philosophy of Bar Volpe, South Boston’s new southern Italian restaurant and pasta shop from chef and restaurateur Karen Akunowicz, it’s the culurgiones, Sardinian stuffed pasta with an intricate seam.

It’s all about simplicity on the surface — four plump pockets of dough sit in tomato sauce — but lots of effort underneath, and it’s such a regionally specific dish that you’re unlikely to find it elsewhere around Boston.