food and wine Archives

January 22, 2015

From Vine to Wine: Emidio Oggianu a Sardinian winemaker

Sardinia is not, among the Italian regions, the largest producer of wine, but here the culture of the vine and wine is an invaluable asset, intimately tied to our culture and our traditions. The production of Malvasia di Bosa is emblematic, one of the smallest but most awarded DOC in Italy, that has always contributed to the...

Marcello Usalacharacters, food and wine, Magazine

January 15, 2015

Santu Lussurgiu to Fordongianus – A taste of inner Sardinia

A stage that let us taste the inland before ending in Fordongianus, a place where ancient Romans settled as a base to try to conquer the heart of the island in the Barbagia region. Crossing a vast plateau We leave Santu Lussurgiu along a comfortable downhill among the olive groves on this slopes of Montiferru,...

adminfood and wine, guide, Magazine, stages

November 26, 2014

Bosa – Santu Lussurgiu: Another life is possible

Bosa and its happiness Every time I leave Bosa, it’s a bit sad to leave as well its light hearted people. As soon as you get outside the village, it’s worth to stop to admire at a glance the castle, the river, and the village itself, that looks nestled among the hills, with its houses...

adminfood and wine, guide, Magazine, stages

November 24, 2014

At Moreno’s vineyard, where Hospitality has home

Hospitality, a recurring word on tourism manuals It may look absurd, this is definitely misused by too many hotel chains, and people involved in hospitality sometimes are missing the deep meaning of this word. Hospitality is something that can’t be planned, you need the will to open the door, to listen and enter the private dimension and...

admincharacters, food and wine, Magazine

November 8, 2014

Culurgiones, a tipical Sardinian pasta

On a beautiful day at a friends house, which we’ll tell you more in the next days, with a group of American friends we kneaded, stretched, cut, filled, closed, and cooked some wonderful culurgiones of Ogliastra, which are a kind of ravioli. Oh, we’ve also eaten… This is the recipe, try it yourself, but don’t...

Marcello Usalaculture, food and wine, Magazine

November 4, 2014

I’m just a cook: Roberto Petza

This is Roberto Petza, and he defines himself as a cook, not as “Chef”. This subtle difference describes him as a modest person that, thanks to his work and his team, really promotes Sardinia. In a world that has too many Chef superstars , it’s a pleasure to meet somebody not bigheaded. He has a...

admincharacters, culture, food and wine, Magazine

October 16, 2014

It’s not just about cheese

Salvatore Porcu is a shepherd in Bosa, Sardinia, he keeps alive this tradition and ancient art that is a lifestyle, in spite of those who are now converted to simple farmers and milk producers. As I said he’s a sheperd, and he does it a sa sarda (in Sardinian way): being so meticulous till the...

Marcello Usalacharacters, culture, food and wine, Magazine

July 8, 2014

Ogliastra and its cheeses

What kind of person/cyclist are you? Well, in Ogliastra, land of brave men and women, you could sort its mankind in different types, by using an alimentary metaphor: its cheeses. Let’s see: were you a cyclist coming back very tired from your long trip, you’ll be just able to fall weakly on a sofa, ammattulàu. As...

Gian Mario Pisanofood and wine, Magazine

July 1, 2014

Cyclo-tourism and agro-alimentary richness of Sardinia

We as cyclo-tourists have taken to heart the lesson “man is what he eats”, always eating properly (at least, during our rides!) but without forgetting our personal tastes. We cyclo-tourists of the ancient land of Sardinia can enjoy what is an authentic alimentary treasure trove, very rich both from nutritional and tasty point of view...

Marcello Usalafood and wine, Magazine

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