Sardegna Sottoterra Dinner
|
 Custom Search
|
At around 4PM, on Friday, April 25, 2009, I drive up the narrow, twisting roads which lead up the steep hills surrounding Mill Valley, in Marin County, California to one of the typical houses found here: unassuming from the the facade which is often right on the edge of the narrow road, with close to no space at all for parking. The surprise comes once one enters the still unassuming gate and climbs stairs down to beautiful gardens and wonderfully decorated interiors perched on several levels on the side of the hill.
Sardegna Sottoterra Dinner - Mill Valley, California
The occasion is Sardegna Sottoterra (Sardinia Underground), an informal typical Sardinian dinner featuring the traditional porceddu, or grilled suckling pig, organized by Alessandro DeSogos and his wife, Thy Pham, to promote their Travel to Sardegna venture, and the next trip to the exotic, beautiful Mediterranean island of Sardinia.
Sardegna Sottoterra Dinner - Mill Valley, California
WineCountry.IT provided the wine for the event, the authoctonous (native) Sardinian Vermentino and Cannonau to pair with the meal, plus Prosecco from Veneto, Falanghina from Campania, Sangiovese from Tuscany, and Primitivo from Apulia to help wash down the delicious antipasti (hors d'oeuvres) featuring a mouthwatering selection of Italian imported cold cuts, cheeses, and cured olives, plus raw greens, pane carasau (type of flatbread), and gourmet breadsticks.
Sardegna Sottoterra Dinner - Mill Valley, California
Because of the limited parking space, the 40 or so participating guests park their car in downtown Mill Valley and are shuttled up the hill. As soon as the guests arrive they are greeted by Thy, then they either come to me for a glass of Prosecco before heading to the buffet, or hit the buffet first then come to me for a glass of their favorite wine. Of course, to enable them to enjoy the wines at their best from the first glass out of the just-opened bottle, I pour the wine using the Centellino Areadivino wine decanter, for all the wines except the sparkling Prosecco.
Thy
Thy and Alessandro
Sardegna Sottoterra Dinner - Mill Valley, California
A three-piece jazz band provides the background to the happy chatter and laughter which soon animates the garden and the brightly lit rooms.
Sardegna Sottoterra Dinner - Mill Valley, California
At around 6PM the dinner starts with the delicious Zuppa di Ceci con Finocchio Selvatico (Garbanzo Bean Soup with Wild Fennel), followed by the main course: the succulent grilled pork with roasted potatoes and mixed salad.
Alessandro checks the garbanzo soup cooking
Carving the roasted pork
Alessandro with the sliced roasted pork
Sardegna Sottoterra Dinner - Mill Valley, California
As the light fades and the air gets chilly, a well appreciated bonfire is started and the guests continue to enjoy the rest of the meal and the Sardinian wines.
Sardegna Sottoterra Dinner - Mill Valley, California
All in all, it is a very pleasant afternoon and evening, one which allowed most of the guests to discover the little known Sardinian cuisine and get intrigued with the idea of visiting the region. Despite being an island, the traditional fare on Sardinian tables is the hearty pecorino cheese, lamb, pig and a wealth of delicious organic greens.
Sardegna Sottoterra Dinner - Mill Valley, California
I am sure that I express the thoughts of all the guests in thanking Alessandro and Thy for the party, the pleasant company, and the delicious meal.
Sardegna Sottoterra Dinner - Mill Valley, California
|
Home • General Index • Contact Us • Search • News • About Us • Site Map |
