Highly skilled hands that create real jewels with bread, identical to real ones made of precious metals. They are those of Patrizia Daga, a bread-making expert from Sestu, called to Civitavecchia by the local Pro Loco, to make breads identical to Etruscan jewels, exhibited in the windows of the Archaeological Museum of the city. “It was very exciting,” says Patrizia, 72 years old. A true star of bread. A collaborator for years of the Pro Loco of Sestu, an expert in “coccoi pintau” bread, her creations have already appeared in the “Fatto a mano” fashion show by Dolce and Gabbana at the Forte Village in Pula, and she has held courses both in Sardinia and in Civitavecchia.

"I learned from my mother, we made bread at home, willingly offering it to anyone who passed by, because the important thing was to share, just as I share my passion today," she continues, "so as not to lose an ancient, special tradition." In Civitavecchia she prepared the bread in front of the public: "I was a little excited, at first my hands were shaking, then I got used to it." And in a few minutes she completed her masterpieces. Two jewels and the handle of a jug, full of details.

"It's actually a simple preparation, all you need is water and semolina, and then a spray with a substance to make them last," she explains. "We wanted to create a meeting between ancient arts," continues the president of the Pro Loco of Civitavecchia Cristina Ciaffi, "the Etruscan jewels that date back 2700 years ago, still an inspiration for modern goldsmith art, while the Coccoi bread represents a symbol of Sardinian cultural identity. Patrizia had come to Civitavecchia last March for a course. That's when the idea came to me. So we organized something special, thanks also to the lady chef Patrizia Manunza and the availability of Lara Anniboletti, Director of the Museum. The public response was enthusiastic."

After the live preparation of the bread with an explanation of the history and tradition, the audience saw the jewels under the guidance of two experts of the Etruscan civilization, Francesco Di Gennaro and Alessandro Mandolesi. And then, a tasting by Patrizia Manunza, a Sestese who has been in Civitavecchia for years, of the Sardinian panadine, to finish with the wines of the Cossedda estates of Sestu and the Tenuta Tre Cancelli winery of Cerveteri. "Patrizia Daga is a truly special woman," continues Ciaffi, who also curated the part on the wines, "she has transmitted all the passion, patience and love for what she does. With her expert hands, she has enchanted and conquered everyone, and we will carry it in our hearts, we hope he returns soon." She, modestly, concludes: "I didn't ask for anything in return, on the contrary I thanked because for me it is a joy. I would like everyone to try to make pasta, bread; it is a wonderful art."

© Riproduzione riservata