The flavors of Barbagia aboard the Amerigo Vespucci. Last night, dinner with a Deleddian menu on the Navy training ship docked in Cagliari, which welcomed the brigade of the association that revives the recipes described in his novels and short stories by the Nobel Prize winner for literature.
Iconic dishes and products served as finger food. Su filindeu, the fine white dough fabric created by the expert hands of master pasta maker Annalisa Atzeni. Then artichokes, veal, cured meats and cheeses, ricotta, sas cattas, leavened dough fritters, with eggs, milk and brandy described in "Elias Portolu".
A tribute to the writer from Nuoro enriched by the stories of Neria de Giovanni, author of books on Grazia Deledda, including "A Nobel in the kitchen".
"The invitation for our association came from the Minister of Agriculture Francesco Lollobrigida," explains Vitalia Scano of the Sandalia Restaurant in Rome, who coordinated the evening together with master pasta maker Annalisa Atzeni and Marcello Sanna, president of the Cuochi della Sardegna association.
Also present was the Minister of Labor, Marina Calderone. The team also included Vincenzo Palimodde and Tonina Biscu from the Oliena restaurant Sa Horte de su poeta.
The two restaurateurs collected and catalogued the recipes to create the "deleddiano menu". Minister Lollobrigida then wanted to reward the deleddiano menu association, with the delivery of a plaque for their commitment to disseminating traditional recipes from the books of the writer from Nuoro in schools and around the world.
(Online Union)