“Passi di Gusto” is born: excursions, cooking shows and culture along the Santa Barbara Mining Trail.

There are five stages of “ Passi di Gusto ” from November 29th to December 14th . The event, which will take place along the Santa Barbara Mining Trail in the heart of southwestern Sardinia, includes a rich calendar of walks, food and wine, and culture to be experienced among the mines, vineyards, and authentic flavors of the island . An experience that combines walking, conviviality, and discovery, inviting walkers and non-walkers alike to experience Sardinia slowly, following the rhythm of the steps and the authenticity of its products.

The culinary stops, between the sea, vineyards, and mining villages, will host cooking shows, tastings of local products, and meetings with some of the most beloved protagonists of Sardinian and national cuisine : Damiano Carrara, Luigi Pomata, Leonildo Contis, Manuele Fanutza, Nicola Paulis, and Andrea Amadei, along with local producers. Each stop will tell a story of identity and tradition , from bread and craft beer , to prickly artichokes from Sulcis and Arbus black sheep , amidst centuries-old heritage and mining sites that preserve the island's most authentic soul.

Mauro Usai, president of the Santa Barbara Mining Trail Foundation, emphasized: "With Passi di Gusto , we want to tell the story of Sardinia, starting from its most authentic territories , where nature, work, and culture have been intertwined for centuries. Food becomes a universal language for discussing identity, hospitality, and sustainability. It's a way to discover our history not only through places, but also through flavors." President Usai continued: "The Santa Barbara Mining Trail is not just a route to follow, but a way of experiencing Sardinia, to enhance our communities, our biodiversity, in collaboration with the Laore Regional Agency and our producers."

The stages – The first stage of the event, which took place on November 29th, featured two towns: Nuxis and Santadi. The program included an excursion to discover the new route from Rocce Pranedda to Barrancu Mannu, passing through the Tomb of the Giants. On December 6th, the tour took place from Guspini to Montevecchio. There was an excursion, tasting, workshops, a masterclass, and a cooking show with Luigi Pomata and Leonildo Contis . On December 7th, the tour took place from Giba to Masainas , with a cooking show with chef Manuele Fanutza . On December 13th, the tour took place from Su Portu de su Trigu (Sant'Anna Arresi) to Candiani (Sant'Anna Arresi ), with a cooking show with chef Nicola Paulis . A masterclass with sommelier Andrea Amadei was also scheduled. On the final day, December 14th, the tour took place from Tratalias to Palmas (San Giovanni Suergiu). A cooking show with chef Damiano Carrara and a talk with Andrea Amadei were also scheduled.