28-01-2013
The marraconis fibaus, one of the splendid dried pastas used by Roberto Petza, chef of the restaurant S'Apposentu in Siddi, in the Marmilla region, +39.070.9341045, and one of the most awaited speakers of the Identità di Pasta day, on Sunday 10th February, Blue Hall 2
When Paolo Marchi invited me to hold a lecture dedicated to pasta, I accepted without hesitation: my link with this element of national cuisine is indissoluble. In order to recuperate the tradition of the pasta from my island, Sardinia, two years ago I decided to move to a small village called Siddi in Marmilla, once the headquarters of the largest Sardinian pasta industry, closed in the Eighties, as many others in Italy.
Lorighittas, a kind of pasta from Morgongiori
Roberto Petza from San Gavino Monreale, Sardini, 45 years old in a few days
I say this because people need to have even a primary and secondary sector, you can’t live on services alone. This is why, to me, pasta encloses one of the new ways towards the development of the island. I’ve started with the pasta ladies in Siddi, I’ve continued with the Cooperativa Madanno d'Itria in Villamar, tel. +39.070.9309555, which in the mean time has given life to the Consorzio della filiera del grano duro (Consortium of the durum wheat supply chain) in Sardinia. Those who work in the restaurant industry have the task of performing a double role: that of promoter and innovator of production processes that can stimulate local development while respecting the land and our history.
Men who, for a moment, leave pots and pans to tell us their experience and point of view
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From Western concert flute to cakes