26-06-2014

The great Sardinia in Siddi

On Sunday, let’s all go in Marmilla for Coxinas, a summary of the region’s best gastronomic offer. And more

Right, Roberto Petza with part of the team at rest

Right, Roberto Petza with part of the team at restaurant S'Apposentu in Siddi, 60 km North of Cagliari. On Sunday June 29th, together with Accademia di Casa Puddu, the chef organised "Coxinas. Grano, territorio e tanto altro. Pasta e bo' II edizione" [Coxinas. Wheat, territory and much more. Pasta and... Second edition], an event that also include dinners, debates, sensorial workshops (for children too) and cooking shows with great chefs from Sardinia and elsewhere. For info and reservations call +39.070.9341045

«Maybe everyone will go to the seaside on Sunday, but only because they do not know what they’ll miss in Siddi: fun people, chefs who will go wild with their delicious food, many producers of excellent gastronomic products, lots of smile, debates, workshops and... well, why should I reveal everything?». That’s our role, as Identità, in order to give the right continuation to the fun message with which Roberta Petza announced "Coxinas. Grano, territorio e tanto altro. Pasta e bo' II edizione", [Coxinas. Wheat, territory and much more. Pasta and... Second edition], on Facebook - an event thanks to which, this weekend, Siddi will be transformed into the capital of Sardinian great, traditional raw materials.

Dinners, debates, sensorial workshops (for children too) cooking shows and in-depth analyses. Everything will take place at S’Apposentu, the headquarters of Petza himself, and nearby, in the heart of Marmilla, some 60 km North of Cagliari. A meeting that was created to highlight and reinforce the creation of an acknowledged supply chain, that of the durum wheat produced and processed in Sardinia, through the meeting of important national realities.

Saturday 28th we start with a sort of preview.
6 pm
presentation of the book “Sardegna tra riesistenze e rinunce” [Sardinia between re-existences and renounces], datails here

7 pm
aperitif in the vineyard at Cantine Su’ Entu

9 pm
6-hands dinner at S’Apposentu with patron Roberto Petza, Mauricio Zillo of Rebelot and Roberta Pezzella of Panificio Bonci in Rome. They will cook raw materials and ingredients picked on the same day in Marmilla.

Mauricio Zillo of Rebelot del Pont in Milan, star performer in Siddi with a dinner and a cooking show

Mauricio Zillo of Rebelot del Pont in Milan, star performer in Siddi with a dinner and a cooking show

Sunday 29th, the heart of the event.
Talk
10 am

event opening

11 am
farm shop opening

11 am
Debate: “Past and present”. Moderator Alberto Rossetto. Actors: Paolo Marchi, Dino Martelli, Piero Gabrieli, Paolo Ciapparelli, Michele Cannone, Mauricio Zillo, GianfrancoMassa and Elisabetta Falchi.

Lab
11 am

lab.bambini – children’s workshop in collaboration with Slow Food Oristano inside Giardino di Casa Puddu.

12 pm
lab.farina + lab.lievitati workshop on flour and leavened products with Roberta Pezzella and Piero Gabrieli of Molino Quaglia, inside the classroom of Accademia di Casa Puddu presented by Gabriele Zanatta (part one).

3 pm
lab.farina + lab.lievitati workshop on flour and leavened products with Roberta Pezzella and Piero Gabrieli, inside the classroom of Accademia di Casa Puddu (part two).

ore 16
lab.erbe workshop on herbs with Giusi Foschia at Giardini di Casa Puddu.

ore 17
lab.pasta workshop on pasta Dino Martelli at Giardini di Casa Puddu.

ore 18
lab.formaggi workshop on cheese with Paolo Ciapparelli of

Roberta Pezzella, Panificio Bonci, Rome, our bread-lady

Roberta Pezzella, Panificio Bonci, Rome, our bread-lady

Food
1 pm
Spazio street food, in collaboration with the island chefs Roberto Petza, Luigi Pomata (Luigi Pomata - Cagliari), Achille Pinna (Da Achille - Sant'Antioco), Stefano Deidda (Dal Corsaro - Cagliari), Roberto Serra (Su Carduleu – Abbasanta), Manuele Senis (Fradis Minoris – Pula) and Pierluigi Fais (Josto al Duomo - Oristano). Inside the gardens of S’apposentu they will give life to 4 street food areas, each focused on a different concept: sea, sheep, cheese and oil.

7 pm
Cooking show with Roberto Petza and Mauricio Zillo at Giardini di Casa Puddu.

9 pm
Farewell dinner with Roberto Petza, Mauricio Zillo and Roberta Pezzella.

Entrance to the festival is free.
The entrance fee to the workshops is 5 euros.
Street food: 3 euros per plate.
For info and reservations, +39.070.9341045, www.sapposentu.it and facebook.


Primo piano

The events you cannot miss and all the news of topical interest from the food planet

by

Identità Golose

This article is curated by Identità Golose, the publication that organises the international fine dining congress, publishes website www.identitagolose.com and the online Guida Identità Golose, on top of curating many other events in Italy and abroad

Author's articles list