Alghero, Elio Pulli finds his statue after 72 years

In 1951 on that day the Sassari Cagliari was raced by bicycle. But Elio and his father don't know it. And they have to wait for the group to pass before going down the winding bends of Scala di Ciogga, the only road that connects the capital of Sassari with the Carlo Felice. Destination Campo Mela, a few kilometers from Sassari, where they have to deliver the statue of San Martino to a wealthy landowner.

Delivery takes place without impediments, with a hearty Sardinian snack and an unforgettable minestrone to celebrate the occasion. Father and son with the horses (they too refreshed) return to the capital. It's almost dark. And darkness will fall on their statue. Everyone forgets about it. And nothing more was heard. Elio Pulli soon becomes a great artist, known nationwide: painter and sculptor.

Then after 72 years the surprise . A few weeks ago a dear friend showed up at his house: Gianni Simula, who for decades had founded a mineral water company in Campo Mela with his family: San Martino. Very famous in Sardinia. Gianni is holding a statue. He wants to restore it. Elio Pulli looks at her carefully, for a few seconds, then, pleased and confident, he exclaims «It's the one I did with my father 72 years ago» . Yes, precisely the statue of San Martino, the one he brought to Campo Mela in a buggy in 1951. He had been resting for some years, we don't know how or even why, among the things set aside in Gianni Simula's house.

However, he had the intuition to recognize its value. And what a value. Now the statue of San Martino, splendid in its sparkling colors and proud expression, thanks to the skilled hands of Elio Pulli, 91 years old, is back as shiny as it once was. On display in his home in Porto Conte near Alghero. The artist is proud to show it to friends and girlfriends. But with an extra, fascinating story to tell. And a delicious minestrone to cook for visitors.

«Because - says the famous artist - I have never forgotten that Campo Mela minestrone and since then, with that recipe, it has always been one of my favorite dishes. To be enjoyed with the sincere people who come to visit me».