The guests on our inaugural Giants of Sardinia tour excelled themselves with a little help from our stellar food producers.
They scampered to the top of the megalithic nuraghe Barumini.
They picked and brined olives with Davide Orro and his mother Angelica.
They manipulated with dexterity the dough for Oristano wedding bread with Davide’s sister Ester.
It was no problem at all tasting the rest of Davide’s superb wines with seductive labels designed by his other sister Maura.
They learned the proper way to make Italian risotto with Marcello Stara’s rice under the tutelage of his friend Rossella.
With butcher Paolo Lilliu they overcame the difficulties of stuffing Sardinian sausages…
…and ate them barbecued for lunch.
Even if their Casizolu, a Slow Food caciocavallo-type cheese, wasn’t quite perfect, it was lots of fun modelling the curd.
It seemed that making stuffed pasta culurgiones was going to defeat them, but practice makes perfect and success was theirs in the end.
I’m glad we didn’t have to do battle with the Bronze Age nuragic giants at Cabras.
But I bet our guests would have succeeded in making a peace treaty, and the giants would have joined us for a blow-out feast at our agriturismo L’Orto!
Come on one of next year’s small group tours so you too can glow with achievement and join our guests’ hall of fame. Choose your tour now: http://www.sapori-e-saperi.com/small-group-tours.html
|Erica Jarman invites you on inspiring culinary tours of life behind the scenes that you won't find in any guidebook — get to know the food artisans and craftspeople of Tuscany and Sardinia. Come join me and my Italian friends and dip into a lifestyle where lunch is more important than business. Find out more at Sapori e Saperi Adventures and follow Erica’s own adventures on her blog.|
Slow Travel Tours is an affiliation of small-group tour operators who offer personalized trips in Italy, France and other European countries.