The Pact between Agriculture and Catering is Born: Sardinia Toasts with the “Bionda Sarda”

A toast that tastes of the earth and smells of the future. Coldiretti Cagliari and Fipe Confcommercio Sud Sardegna launch an unprecedented and ambitious alliance to bring local, authentic and zero-mile products directly to restaurant tables. The first step? An all-Sardinian beer, “Bionda Sarda”, the star of the official debut of this new pact between those who grow and those who cook.

The project starts from a simple idea: to bring agriculture and catering closer together in a virtuous path that enhances the entire Sardinian supply chain, from barley to beer, from the field to the glass. Hosting the launch event was one of the capital's historic restaurants, Grotta Marcello, where the "Bionda Sarda" - produced by the Birrificio 4 Mori of Guspini - was served in combination with a menu designed to enhance its qualities, in an evening that combined flavor, territory and vision.

"Today is a symbolic and concrete day - said Giorgio Demurtas, president of Coldiretti Cagliari - because it tells what we can do if we join forces. Bionda Sarda is just the beginning: we want to bring cereal farming back to life, save abandoned lands and offer a 100% Sardinian product to our restaurants".

A beer that comes from barley grown in Sardinia, transformed into malt and processed entirely on the Island : this is the symbol chosen to inaugurate a project that aims far. The goal? To extend the initiative to all the agricultural excellences of the region, bringing to the menus not only taste, but also identity and sustainability.

"It is an ethical pact even before an economic one - underlined Emanuele Frongia, president of Fipe Sud Sardegna - because behind every local product there is a story, a job, a community. Catering does not only mean serving dishes, but telling the story of a territory. And we want to do it together with farmers".

Sardinia must therefore tell its story through its flavours, rediscovering the value of primary production and rejecting the logic of food homologation.

In a time when tourism is looking for authenticity, a dish prepared with local ingredients can become a true cultural experience.

"Beer is just the beginning," added Giuseppe Casu, director of Coldiretti Cagliari, "but our dream is to see the cheeses, cured meats, vegetables, meats and bread of our land permanently present on the menus of the island's restaurants."