DAYS AND TIMES AVAILABLE

The experience is only available on weekends at the following times

• Sunday: 12:30 pm
• Saturday and Sunday: 7:30 pm

PROGRAMME

This experience in Galtellì will take place in a green setting, in the shade of a beautiful centuries-old wild olive tree.
The cuisine of the hosts, Sabrina and Bruno, is characterised by traditional Sardinian dishes from the books of Grazia Deledda and others (the dishes are also inspired by other books or poems), all prepared according to the seasonality of the ingredients.
Immersed in the countryside between Dorgali and Galtellì, Sabrina and Bruno pursue their lifelong passions, from theatre to the study of their favourite authors. With equal passion, they dedicate themselves to traditional cuisine and offer this experience to share it with an original formula involving the telling of Sardinian history and the possible reading of some authors.
This is an experience certainly suitable for fans of authentic and traditional cuisine and also for theatre and reading enthusiasts.

LUNCH OR DINNER

• Winter menu - spring: "Su filindeu", boiled meat and vegetables

Filindeu is a type of pasta for soup formed by very thin overlapping threads in three crossed layers, skilfully made from a dough with durum wheat semolina, which is then cooked in sheep’s broth and seasoned with fresh pecorino cheese. By extension, the soup itself is also called filindeu. The name "wires of God" comes from the fact that traditionally this dish was served to pilgrims

• Summer - autumn menu: Appetizers and cascà carlofortini

The casca is a food of Arab origin, peculiar to the population of Carloforte (San Pietro Island) and Calasetta (Sant'Antioco Island), in the Sulcis region, derived from Tunisian couscouscous.
The population of Carloforte and Calasetta, of Ligurian origin, from 1540 to 1738 colonized a small territory in Tunisia, near the island of Tabarka, near Tunis, using some Tunisian foods such as cuscus, but changing them: in fact, the cascà does not include the matching with meat. Carloforte’s recipe, also called "tabarchina", involves mixing various vegetables (chickpeas, peas, savoy cabbage, carrot, fennel, aubergine, zucchini, and is flavored with herbs (wild fennel) and spices (coriander, cinnamon, cloves, star anise)

In case of intolerances or special requests, you must contact (at the telephone number present in the booking voucher) the Cookinieri Sabrina and Bruno within the day before the Cookinas experience

MEETING POINT

To reach the meeting point, which is surrounded by nature, you have to follow the SP64 road towards Orosei until km 3,900. then turn left paying attention to the road that lowers, you enter the dirt road through the entrance gate and walk a few tens of meters until you reach the parking lot in front of the property