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First-Class Guests in Sardinia

22/5/2021

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The guests on our inaugural Giants of Sardinia tour excelled themselves with a little help from our stellar food producers.
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They scampered to the top of the megalithic nuraghe Barumini.
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View from the tower
They picked and brined olives with Davide Orro and his mother Angelica.
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Picking olives was child’s play.
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The labels designed by Davide’s sister Maura made our jars look professional.
They manipulated with dexterity the dough for Oristano wedding bread with Davide’s sister Ester.
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Ester made it look easy.
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And it was after a few sips of vernaccia di Oristano.
It was no problem at all tasting the rest of Davide’s superb wines with seductive labels designed by his other sister Maura.
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Correct preparation for a tasting lunch
They learned the proper way to make Italian risotto with Marcello Stara’s rice under the tutelage of his friend Rossella.
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Risotto should be creamy and the grains of rice firm but not crunchy.
With butcher Paolo Lilliu they overcame the difficulties of stuffing Sardinian sausages…
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Brava!
…and ate them barbecued for lunch.
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Delicious!
Even if their Casizolu, a Slow Food caciocavallo-type cheese, wasn’t quite perfect, it was lots of fun modelling the curd.
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If you weren’t careful, you could end up with a cheese with a giraffe-length neck.
It seemed that making stuffed pasta culurgiones was going to defeat them, but practice makes perfect and success was theirs in the end.
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Before (left) and after (right)
I’m glad we didn’t have to do battle with the Bronze Age nuragic giants at Cabras.
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Fearsome warriors from 900 BCE
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!
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Every meal was a feast at Agriturismo L’Orto.
Come on one of our 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

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​
This blog was originally published on Slow Travel Tours on 11 November 2018.
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    Erica Jarman

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  • Home
  • About
    • About Us
    • Resources
  • Tours
    • Small Group Tours >
      • Celebrating Sardinia
      • Tuscan Heritage
      • Giants of Sardinia
      • Autumn in Tuscany
      • Tastes & Textiles: Woad & Wool
      • Tastes & Textiles: Hanging by a Thread
      • Tastes & Textiles: Wine to Dye For
      • Tastes & Textiles: Sea Silk in Sardinia
    • Tastes and Textiles
    • Day Adventures
  • Courses
    • Advanced Salumi Course Tuscany
    • Advanced Salumi Course Bologna-Parma
    • Art & Science of Gelato
    • Artisan Bread Course Tuscany
    • Theory & Practice of Italian Cheese
    • Mozzarella & its Cousins
    • Mozzarella Consultancy
    • Olive Oil Tree to Table
    • Truffle Course
  • Booking
    • Enquiry
    • Booking Conditions
    • Covid-19
  • What people say
  • Blogs
  • Contact