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My first memoirs of child are tied up to the odors, to the charm of the slow and precise gestures with which my mother managed him in our kitchen and I didn't understand as she succeeded between pots and frying pans in realizing those delights. Simple tastes, definite tastes, unforgettable odors. To whom has happened never to connect determined odors to particular moments of his/her own life? Here is the challenge that in my esperience of chef to the Agriturismo Sacred Stones I try to win: to propose old recipes of the culinary tradition of our territory using the cultivated first subjects in our farm without use of chemical products and respecting the natural maturation Expiration from the seasons: Pasta and beans, broccoletti and sausage, Pasta ca Sinapa, co capuliatu and then Tripe, Cunigghiu stimpiratu, Sardinians to beccaficu. How much variety offers us our earth and then above everything one thread of oil virgin extra of oliv. I believe that a good chef both as a manager of orchestra: you/he/she must succeed to all the ingredients to make harmonius of which it preepares for exciting, to give suggestions and above all to satisfy the most demanding palates.
