The tomato bread soup from Cagliari , su mazzamurru , has become a typical and traditional dish of Sardinia . The recipe, simple, ancient and in the name of recycling, has won the Pat , a long-awaited recognition. The specialty is characterized by its taste , given by the slices of stale bread dipped in tomato sauce and flavored with grated pecorino cheese: these are the basic ingredients. But there are several variations, so much so that today chefs have made it a gourmet dish.
And with the last "star" earned , the Pats of the Island rise to 243 , 21 more than last year. But the secrets for the success of the preparation would lie not only in the culinary technique but also in the products, which must be of high quality. «To reproduce a good mazzamurru, the ideal would be to obtain excellent bread, for example, moddizzosu, coccoi and good products. It has been part of the traditional recipe book of Cagliari for at least two centuries, as attested by the documents analysed», explains the cultural anthropologist Alessandra Guigoni who, together with Roberto Pisano , delegate of Cagliari of the Italian Academy of Cuisine and Sommelier of the Italian Sommelier Association , has entered the gastronomic preparation in the prestigious list of Pat.
«Throughout the first half of the 1900s, su mazzamurru arrived on the tables of Cagliari residents as a single dish, a balance between proteins and carbohydrates - explains Pisano - then economic well-being and the arrival of new culinary creations overshadowed it». According to the anthropologist then it would be a dish that is still difficult to order in a restaurant but «slowly it is entering the menu. In addition to being very tasty, it is created according to the principles of circular, increasingly sustainable cuisine. Today tourists go in search of typical specialties and su mazzamurru has all the characteristics to be a tourist attraction».
(Unioneonline/vf)
