Dop Cheese Sardinia, Sardinian cheeses conquer markets and haute cuisine

Events

“Dop Cheese Sardinia” is a journey between origin, quality and taste, to discover the three DOP cheeses of Sardinia: Pecorino Sardo, Pecorino Romano and Fiore Sardo. Three days of guided visits to selected dairies, training workshops and cooking shows in the company of starred chef Francesco Stara. And in the foreground three culinary excellences, enhanced to the fullest thanks to original menus created by the creativity of those who are used to leading a Michelin-starred kitchen in the enchanting setting of Nora. This time, however, Francesco Stara will give life to a different and very interesting gastronomic tour. On May 21st, 15 restaurateurs and journalists, YouTubers and food bloggers, will meet at 9.30 in the Argiolas dairy, in Dolianova, for a day dedicated to Pecorino Sardo. The following day, however, a new group will head to the Sassari area, to the Lait factory (Latteria di Ittiri cooperative society). Similar script but change of protagonist: the scene will be all about the cheese of the moment, Pecorino Romano. Finally, on Thursday 23 May the group of restaurateurs and journalists will first arrive in Macomer, at 9.30, for a guided tour of the Bussu brothers' Debbene dairy. Then, you will reach the enchantment of Badde Salighes, Villa Piercy, in the countryside of Bolotana. The ancient and fascinating residence will be the magical location for the workshop and cooking show dedicated to Fiore Sardo.

Between present and future

Communication changes register, spreads new contents, different fashions. The search for a quality product, especially in this period, is thus amplified and spread on the most popular social platforms. From Instagram to Tik Tok, chefs win over followers with "carbonara" and "cacio e pepe". This also explains the rebirth of Pecorino Romano Dop. This cheese that radiates sardinity, despite its name, is the main ingredient of timeless dishes. «We can say that our product is in excellent health», states the president of the Consortium for the protection of Pecorino Romano Dop, Gianni Maoddi. «The approximately 37 thousand tons of 2023 production are in balance with market demands, there are no surpluses». The “Romano” changes its look and receives approval: the past is an increasingly faded memory. The Parmesan “trembles”. Maoddi points out: «The technological improvement has been decisive. The reduction of salt, then, allowed the change of pace, the current results. Now Pecorino Romano Dop fetches wholesale prices between 12 and 13 euros per kilo. Retail can even reach 25-26 euros. If we look at the market, 70 percent of production is dedicated to exports (40 percent United States, 20 percent Europe, 10 percent rest of the world)." Not just “Roman”. Pecorino Sardo Dop is also experiencing an excellent moment. «2024 is a year of growth: there is a clear awakening, both at a national and community level», explains Annalisa Uccella, director of the Consortium for the protection of Pecorino Sardo Dop. «This cheese has two variations, according to the specifications: sweet and mature». Sales are going well, the dream is common: «We want to conquer haute cuisine. The use of the two types in the kitchen is infinite."