Traditional Sardinian cured meats – June 26, 6:30 p.m.
Pig breeding in Sardinia dates back to Nuragic times and has lasted to the present day.
Over the centuries, Sardinians have specialized in a number of identity cured meats, rightly considered typical and traditional.
In a culinary account of Sardinian memory and roots, a piece of sausage or a slice of prosciutto is never missing…
Anthropologist and journalist Alessandra Guigoni tells us some interesting facts and anecdotes about Sardinian pork products.
The event consists of a guided tasting of 2 Sardinian cured meats by a master pork butcher from Samugheo, Mario Musu, accompanied by homemade bread and a glass of good wine from the Pala Winery.
Cost free -by reservation and limited number
Number of participants: 20
Framento Pizzeria Location – Corso Vittorio Emanuele II No. 94 – CAGLIARI
Duration 6:30 p.m. – 7:30 p.m.
Speakers: Mario Musu (Musu charcuterie), Lia Tolaini Banville (Pala), Cristina Mamusa (sommelier) and Amalia Menneas (ONAS president)
