Sardinian culinary tradition has conquered the heart of Milan with the "Casteddaia" pizza al taglio , reinterpreted with an urban and contemporary twist. Captivating many new palates, introducing the flavors and ingredients dear to Sardinian cuisine, is the "Sa Pizzedda" project , which now boasts three locations in the heart of the Lombardy city.

Born from the idea of two young entrepreneurs, Francesco Carboni (Cagliari) and Andrea De Dominicis (Pavia), this Milanese venture aims to showcase Sardinian excellence, from its certified supply chain of local suppliers to its use of traditional ingredients, blending island craftsmanship, design, and innovation. The goal is to introduce the island's authentic flavors to an urban audience without distorting its history and identity.

Cagliari's pizza al taglio, as Gambero Rosso explains, "is a unique phenomenon, widespread in Cagliari as well as the rest of the island. It's different from Roman pizza al taglio or Neapolitan pizza a portafoglio, although it shares some things with both. Cagliari's pizza al taglio is prepared in a pan with a lightly hydrated dough, which guarantees a decidedly crispy result. What sets it apart from its relatives is the way it's consumed, typically as street food."

(Unioneonline)

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