Cagliari turns the spotlight on Sardinian gastronomic identity with “Naturalmente Buono”, the new format created by Confcommercio Sardegna that combines tastings, culture and short supply chain. The first stage will be held on Thursday 24 April at Exma, from 4:30 pm to 8:30 pm, with a packed program of talks, show cooking and meetings between producers, chefs, taste communicators and students.

The event opens a cycle of three appointments in three areas of the island – Cagliari, Costa Rei (3 May) and Iglesias (11 May) – to promote a new way of thinking about cooking: not just nourishment, but a vehicle of awareness, local development and cultural identity.

At the heart of the initiative are 35 local and seasonal ingredients, chosen to be interpreted by chefs, pizza chefs and pastry chefs through dishes that tell not only a tradition, but also a contemporary vision of island cuisine.

Food, in short, becomes a language of connection between territories and generations. The moderator of the first meeting will be Alberto Lupini, director of the magazine Italia a Tavola, who will also lead the tastings together with Maria Carta, chef and owner of the restaurant Is Femminas in Cagliari – an authoritative voice of traditional Sardinian female cuisine – and Jessica Cani, expert in food and wine communication and co-curator of the cultural story of the event. In Costa Rei, the moderator role will pass to Maurizio Orgiana, destination manager and professor of territorial marketing.

“Naturally Good” is part of the Sa Mesa Nostra project by Confcommercio Sardegna, with the aim of promoting short supply chains, local production and the stories of those behind each ingredient. The path is defined as a journey “from seed to table”, where food becomes a tool for narration, connection and transformation.

But it is not just an event for enthusiasts. The event is also aimed at operators in the restaurant and agri-food world, creating a laboratory of ideas to stimulate new professional synergies, share experiences and project Sardinian cuisine towards new horizons.