18-03-2019
There’s ferment in Sardinia. There are now many important and awarded names: like Massimo Bosco, mentioned above, or Pierluigi Fais of Framento. But there’s also an interesting project called Sa Scolla, which is soon to open a restaurant in
Cagliari after pizzeria Accademia Casa Puddu in Baradili. And there are other young pizzaioli worth keeping an eye on.
One of these is for sure Sandro Cubeddu. Born in 1983, Sandro first approached pizza almost by chance when he was working – first as a kitchen hand, then helping the pizzaiolo – in some restaurants in the province of Sassari while studying at university. After learning the ropes he felt the need to grow and started his self-training. At 26 he opened his first place in Torralba, a small village in the area of Melogu, in the province of Sassari: a starting point which made his desire to find a personal route grow further.
ReMi Via Salvatore Coradduzza, 17 Sassari +39.333.1378998 Closed on Sunday for lunch
All the news from the most copied and popular Italian dish in the world
by
a journalist born in Naples now living in Rome, she tries to make her three passions meet: eating, travelling and writing