15-07-2014
A group photo of the chefs of the association "Cuochi per l'Isola" [chefs for the Island], founded at the end of 2013 to help the people who suffered from the floods on November 18th 2013. Left to right we can see Roberto Petza, Achille Pinna, Luigi Pomata, Roberto Serra and Pierluigi Fais. The group is very active, with a long series of activities that have the objective of promoting Sardinia’s gastronomic heritage with attention, and encourage the new generations of professionals (photo by Pietro Pio Pitzalis)
Sardinia has historically been a land of rivalries between one place and the other. And since the different areas of the island have undergone very different influences over the centuries, there are still very marked differences in the dialects: those who speak the dialect of Sassari will be difficult to understand by someone from Cagliari and vice versa. But then cooks built a common vocabulary. They were grouped by Cuochi per l’Isola, a non profit organisation that includes the greatest chefs from Sardinia: president, by unanimous vote, Roberto Petza (chef at restaurant S'Apposentu di Casa Puddu in Siddi) with founders Luigi Pomata (Luigi Pomata in Cagliari), Achille Pinna (Da Achille in Sant'Antioco) and Stefano Deidda (Dal Corsaro in Cagliari), joined by emerging chefs Clelia Bandini (Lucitta, Arbatax), Pierluigi Fais (Josto al Duomo, Oristano), Manuele Senis (Fradis Minoris, Pula) and Roberto Serra (Su Carduleu, Abbasanta).
Rita Denza, a great Sardinian chef who passed away last Sunday (photo olbianova.it)
The charity element is not the only mission of the association, which was born, first of all, to promote the excellent gastronomic products of an island that is particularly rich in beautiful raw materials (to which not always the right value is given to). But also to promote the new generations of chefs, with projects that lead to various partnerships with local catering schools. Since last April, chefs Petza, Pomata, Pinna and Deidda participated in the Cucinando sul Mare project, promoted by the Alcoa Foundation, the town of Portoscuso and the social co-op Stella dei Mari: together they work to train the ex-workers of an important industrial site in Sardinia, which is currently undergoing a profound crisis.
Stefano Deidda, Dal Corsaro restaurant in Cagliari (photo Pietro Pio Pitzalis)
Which, as we noticed at Coxinas a few days ago (but also at Cantine Aperte, at winery Pala in Serdiana at the end of may, the stage for another charity event), strongly bets on the concept of street food, a strategic theme for all the members, especially so as it is by reinterpreting traditionally poor food that it becomes possible to attract new generations to creative cuisine. If only there were more organisations such as this, in Italy.
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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