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 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
If you landed here by chance and would like to be notified of future posts, you can sign up here.
If you’d like periodic news about our tours and courses, sign up here.
This blog was originally published on Slow Travel Tours on 11 November 2018.
Click to subscribe to this blog and receive notifications of new posts by email.