Valuing ancient recipes and Italian and Sardinian products and highlighting the common points between Sardinian and Corsican cuisine in a collaboration between institutions and catering operators of the two islands. This is the objective of an initiative that took place in recent days and which saw the Alghero delegation of the Italian Academy of Cuisine as protagonists in Bastia.
Led by Aldo Panti and in the presence of the deputy delegate Maria Regina Corona , the delegation met the mayor of Bastia Pierre Savelli , who has always been a supporter of culture as a "pre-requisite" for Mediterranean cooperation, and then the representative of the Collectivitè territorial of Corsica, Jean-Luis de Zerbi , who has been involved in cross-border community projects for twenty years.
«We are convinced that cooking is a constitutive element of the culture of a people», remarked Aldo Panti, « and the exchange of knowledge can only represent mutual growth».
This is why, in addition to producing a publication, the delegation of the Academy of Italian cuisine found an interest in the organization of an autumn cultural event in the mayor of Bastia. Two evenings that will allow the promotion of the two island cultures, the language, the cuisine and local Sardinian and Corsican products.
«What Sardinian and Corsican cuisines have in common», said Aldo Panti, «are the typical products of a short supply chain, but also the Italian contaminations in their dishes. Add to this the commonality between sheep farming products, such as cheeses and sausages».
A first approach to Corsican cuisine was therefore offered by the restaurateur Jean Michel Cardi , who has applied to host the autumn event.
During the meeting with the municipal administration of Bastia, the mayor Savelli and the councilor for culture Alessandro De Zerbi , the delegate of the Academy donated some books on Alghero and the Sassari area, granted by the mayor of the Catalan city, Mario Conoci , and by the extraordinary administrator of the Province of Sassari, Pietrino Fois .
