BREAD IN SARDINIAN CULTURE – SASSARI – 8 TO 10 JUNE

As part of the exhibition “From nature to culture, stories of people, places and ancient knowledge” founded in 2011 and aims to enhance and promote a food product of the Sardinian territory, touching organoleptic aspects, cultural and entrepreneurial because today the farmer or the craftsman is one who keeps alive the tradition and history of the product. Promoters of this initiative are the two cultural associations and Castra Sardiniae Tabvlarasa. The exhibition is divided into 4 events per year, and, at Cerealia 2012, national event sponsored by the Ministry for Culture and the Ministry of Economic Development, it will be the theme of bread with a conference titled “From Nature to Culture . Bread, bread in the Sardinian culture. “

Partner of the exhibition are Slow Food Conduct of Sassari, the Municipality of Porto Torres, the City of Monteleone Rocca Doria, the City of Osilo, the City of Perfugas, Pro Loco Nulvi, The Pro Loco Perfugas, the Documentation Centre of Baking Traditional Sardinian Monteleone Rocca Doria, Circle Eno-gastronomic The Old Mill Sassari, Cantina Gostolai Oliena, the Panefratteria Li Lioni of Porto Torres, Agriturismo Putzu Canu Perfugas, Muntoni Perfugas Brothers Company, citizens of Osilo, Nulvi and Perfugas.

The program:
Friday, June 8

Panefratteria Li Lioni – S.S. 131 km 224.400 Li Lioni, Porto Torres, at 18.00 (free admission) “The bread in the kitchen,” Angelo Morittu, Zichi bread in the kitchen: tradition and innovation, Antonella Casu, National Institute Bread Tasters – Sensory evaluation of bread, Tonino Arcadu, Gostolai cellars, and the company’s identity, Massimo Pintus, A History of Bread Love and Dreams

Moderator: Alessandro Ponzeletti, Tabvlarasa

After tasting frattau bread, bread and soup Zichi gallurese accompanied by wines from Gostolai.

Saturday, June 9

The Old Mill Street Frigaglia Sassari, 5 – at 11.00 (free admission)

From nature to culture, Manuela Sanna, Doctor Agronomist, The sourdough bread for the enhancement of traditional, Luca Sanna, Castra Sardiniae, The Center for Traditional Bakery Domumentazione of Sardinia

Moderator: Alessandro Ponzeletti, Tabvlarasa

Demonstration of baking traditional breads of the parties.

by the Documentation Center of Traditional Bakery Monteleone Rocca Doria

After tasting bread in the basement of the Mill

Sunday, June 10

Railway station of Sassari

The Green Train trips – The Bread of the stations (reservation only)

09:30 – Departure from Sassari

10.00 – Arrival in Osilo,

The breakfast of the shepherd: “Bread and ammoddigadu regottu friscu” (tasting) by the City of Osilo

11.00 – Departure for Nulvi

11.30 – Arrival in Nulvi

Snack: “Covazza, and panefine loriga”

(Tasting) household production, by the Pro Loco Nulvi

12.00 – departure to Perfugas

12.30 – Arrival in Perfugas

(Tasting) with raw milk cakes ladies Perfugas.

Outdoor dining in nice station from the Agriturismo Putzu Canu,

Perfugas soup and other delicious typical …

Ore16.00 – Departure time for Spain – Italy!!