Carlo Cracco in Cagliari: “My favorite Sardinian dish? Is culurgiones "

The gourmet evenings of “Notti Stellate” are starting again in style.

The highly anticipated guest arriving in Cagliari this evening is Carlo Cracco, a name that needs no introduction.

The world icon of Italian haute cuisine will be the protagonist at 8 pm in an exclusive four-handed dinner at “L'Osteria del Forte” in Palazzo Doglio.

Cracco, in collaboration with Alessandro Cocco, a young chef who grew up at Forte Village with masters such as Gordon Ramsay and Heinz Beck, will share his unmistakable style by offering a menu that intertwines some of his signature dishes with the aromas and flavors of seasonal and zero-kilometer products that characterize the culinary offer of the kitchen brigade of the new restaurant in the heart of the capital.

Tonight he will be in Cagliari. What should your Sardinian fans expect?

“It will be an evening in which we will join two coasts of Sardinia and Liguria. In fact, I will be in the company of the chef of our restaurant in Portofino, Mattia Pecis, with whom we will create a culinary connection between two iconic places of these two wonderful regions, Cagliari - a wonderful capital with Poetto beach that fascinates for its beauty and its sea of cities -, and Portofino, one of the most celebrated villages in the world, a destination for elite tourism that loves haute cuisine as much as genuine and traditional foods. It is a pleasure to return to Sardinia ”.

Which Sardinia will the viewer find in your Dinner Club?

"A slightly unusual Sardinia, different from what is known for the usual stereotypes, but an island full of wonderful places, traditions, characters that are still little known to the general public, as the theme of Dinner Club wants. to tell that Sardinia still to be discovered with the elderly, the shepherds in the Supramonte, Tortolì with its superfine products and the excellent bottarga, the Mulas sisters and many pearls that are hidden from conventional tourism but that leave you breathless for the emotion that they manage to arouse in the most demanding traveler ".

Why did you choose Diego Abatantuono for the Sardinian adventure?

"Because he has a strong bond with Sardinia that he has been attending for many years and he chose to follow me in this adventure precisely to discover the island in a Dinner Club key. At the end of the trip Diego thanked me because he knew he would know new aspects of the Sardinian land but what he experienced during the days of the series went beyond his expectations ".

Do programs dedicated to cooking and flavors help to promote the culture of good food?

“With Dinner Club I gave a first dimension of what I would like to propose on the small screen when it comes to cooking. In the wake of experiential tourism, I believe that research, travel, discovery, combining food, culture, territory, environment and landscapes are the ingredients to create something that involves the public and promotes Italian excellence in the food and wine sector. The debut of the Dinner Club format certainly managed to hit the target and the affection and attention of the viewers who arrive at our premises testify to it ”.

You are a great chef loved by the public, can there be a political commitment in your future?

"No".

What is the secret to winning Michelin stars?

“The work and the quality, the quality and the work. It is not that they are such hidden secrets, but I am sure that in the end work and quality always pay off. When you always manage to express yourself through your work and to propose quality, you are never wrong. Maybe it takes time and a little patience but in the end you get there ”.

Covid: how did things go for your business?

“How things went is there for all to see and I'm not the only one to say it. I think it's a general fact: it was a catastrophe. But now let's look to the future and to the fairly optimistic prospects that await us. We try to seize these new opportunities that come from a health framework that is finally much more reassuring to adapt to the new challenges and become better and better ”.

New prospectives?

"In Milan I closed Carlo and Camilla, but I opened Carlo al Naviglio which replaced him. It is a wonderful place, we are on the Naviglio in front of the Corso in an old villa. We have doubled the spaces, so the place is even bigger , more beautiful, with a garden and outdoor areas, a fantastic place and I hope it can be appreciated by the Milanese and tourists. For now it is giving me great satisfaction but we are only at the beginning ".

Which Sardinian dish do you prefer?

"The culurgiones of the Mulas sisters"

LP