03-08-2014
Roberto Petza from San Gavino Monreale guides us among the beauties and the delicious products from his Sardinia, handing us a waterfall of precious locations where we can discover flavours and products often unknown to the tourists who crowd the beaches of the island, such as Caseificio della Nurra in Porto Torres
(see part one) We head North: crossing Gennargentu you need to stop in Mamoiada, a small village that in the past had been devoured by a blood feud, and is today the capital of Cannonau. Among the various producers, Giovanni Montisci (via Asiago 7/b, Mamioada (Nu), +39.0784.56487) deserves a visit thanks to his Barrosu wine. Having finally reached Sant'Antonio di Gallura, if instead of the beaches on Costa Smeralda you’re looking for an excellent place to dine, go to La Pitraia, a must for mushrooms and game lovers. A little rest will be necessary before leaving the following day for the next stop: Porto Torres, to visit Massimo Bo’s Caseificio della Nurra (a dairy factory), the union of ancient tradition and experimenting. From here take the road South first stopping in Osilo to taste the homonymous pecorino produced by Gavinuccio Turra (via Campiello 13, Osilo (Ss), +39.079.42695), and then in Thiesi at Pastificio Tanda e Spada (a pasta factory) (31/bis SS 131 Bis, Thiesi (Ss), +39.0798.86751), and finally in Bonorva for the pane zichi produced by the homonymous bakery; for lunch, instead, make reservations in Abbasanta, at Roberto Serra’s Su Carduleu (via Sant'Agostino n. 1, Abbasanta (Or), +39.0785.563134): you will taste the flavour of the melina sarda meat. In the afternoon, move to Montiferru to discover extra virgin olive oil and casizolu. Keeping to the area, for dinner you can pay a visit to Roberto Flore at Antica Dimora del Gruccione, where you can stay overnight as well.
The very photogenic pane zichi of the homonymous bakery in Bonorva
The two managers of restaurant La Pitraia, specialised in mushrooms and game
During the three days of this tour, following my recommendations, you will discover a different Sardinia, and bump into many more stimuli you will discover yourselves. Because travelling is a beginning, and changes all the time: in my restaurant, the snack is called “viaggio”, for this reason, but then I always add “in Sardinia”, “in Marmilla” and so on, with an (almost) infinite number of possibilities... 2. the end
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