Sardinian Delicacies at Fancy Food Show Winter 2010
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This year two chefs, Luigi Pomata, owner of the restaurant with the same name in Cagliari, Achille Pinna, owner of the Albergo Ristorante Moderno in Sant'Antioco, were part of the team representing the enogastronomy of the Italian island.
During the three days of the show, the two chefs prepared five three-course meals under the attentive eye of show attendees who enjoyed the freshly prepared food paired with wines introduced by Luigi Usai, a representative of the Sardinia administration.
Sample Menu
Following is the menu
for the closing cooking seminar, held at 12:30 on Tuesday, January 19, 2010.
- Fregola with Herbs, Olive Oil and Seafood, paired with Stellato Vermentino di Sardegna DOC
- Sardinian Saffron Risotto, paired with Essentija Bovale Isola dei Nuraghi IGT
- Artichoke, Potatoes and Parsley Filled Panada with Pecorino Cheese Fondue, paired with Essentija Bovale Isola dei Nuraghi IGT.
Both wines are produced by Azienda Agricola Fratelli Pala from Serdiana, in the province of Cagliari.
Fregola with Herbs, Olive Oil and Seafood and
Artichoke, Potatoes and Parsley Filled Panada with Pecorino Cheese Fondue
In addition, the food was served with Smeraldina artesian mineral water, and Pane Carasau, the typical Sardinian crispy flat bread, sometimes called Carta Musica (Music Sheet), by Premiato Panificio Giulio Bulloni from Bitti, in the province of Nuoro.
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