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We will start with the two grape varieties that define Sardinian wine:
Cannonau and Vermentino.
Then we will taste pane carasau from a small artisan producer:
Usually served just warm with Sardinian oil and a sprinkling of oregano.
Plus Pecorino Sardo:
The Sardinian breed of sheep are the best milk producers in the world and are used all over Italy.
And Sardinian olives and more:
We will experience the taste of Sardinian olives and oil and some other tastes of Sardinia.
After the aperitivo:
Angelina Fadda will tell us about the artisan producers of these products and about the traditional food cycle in her home town of Oristano. Some of these products are recognized by Slow Food as Presidia.
Then to Pizzantica to enjoy Malloreddus alla Campidanese:
Downstairs, at Pizzantica Luca will have prepared malloreddus alla Campidanese under the supervision of Angelina. This is the typical pasta dish of the Campidano plain in the south west that runs from Oristano to Cagliari.
Other Sardinian wines will be available to purchase with the meal.
The evening will end with Sardinian sweet biscuits and maybe a taste of Mirto the traditional Sardinian liqueur made from myrtle.
A combined Dante Alighieri and Slow Food Brisbane Event