02-08-2014
During these days, from August 1st to August 3rd, the ninth edition of AppetitosaMente, a festival dedicated to good food from Sardinia is taking place in Siddi. Siddi, 60 km from Cagliari in the province of Medio Campidano, is also the place where S'Apposentu is located (tel. +39.070.9341045), Roberto Petza’s restaurant, which will be one of the protagonists of this event. Petza wrote an article on his favourite places in Sardinia for Guida ai ristoranti di Identità Golose 2014, published by Mondadori. We now republish it in two episodes both for the food enthusiasts attending the festival and for the many people who will visit the island in search for sea and sun
Even today there are people who imagine Sardinia as an exotic land, made of immense beaches, without any inland... In fact, it is quite different. Besides, for Sardinians, in the past, sea was not a very good thing: it was via the sea that the Saracens and the conquerors arrived, as proven by 105 towers on the coast, built between the 8th and 18th century. Perhaps it is for this reason that all the energy and the ingenuity were dedicated to the inland territories. The relationship between Sardinians and their land is made of love and hate, or hate and love, if one were to use the right sequence. I felt it myself, since I was very young, as soon as I finished middle school: I escaped the family plans that wanted me graduating from the teaching institute in my village and enrolled in catering school in Alghero, on the other side of the island. The same happened after I got my professional certificate: while my parents were preparing my return in a kitchen a few kilometres from home, I already had a one way ticket to Paris in my pocket. It was only after fifteen years spent roaming around the world that I decided the time had come to go back. So I opened my first S'apposentu in my hometown, and then moved to Cagliari and then stopped in Marmilla, the place I’m from and where I still am today.
Tourists walk around the fish stands at Mercato di San Benedetto, in Cagliari
Stefano Deidda, chef at Corsaro, is recommended by Roberto Petza for his creativity in the kitchen
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