Here comes the blue stamp: Sardinian sebadas with the Igp brand

«We have worked on this project for years, we are satisfied with the recognition obtained», declares Franco Calisai, company in Sassari, president of the Sebadas di Sardegna IGP promoting committee. «The acquisition of this denomination is above all a protection for the consumer, but also a way to protect the product from attempts to usurp the name».

The sector

There are about 250 pasta factories on the island and many of these produce this speciality. But the queen of island desserts is also often made in bakeries, restaurants, farm holidays and pastry shops. At the moment, however, an overall average production of 2 million pieces produced annually on the island is estimated, equal to about 1,600 quintals and over 2,500,000 euros in turnover and a number of employees of about 150 and that of workers, which also includes owners , members and assistants, of 250. "It is an important sector which not only represents an economy of absolute importance, but which also has enormous potential for further development", declare the promoting committee. «Sebadas represent the meeting of three supply chains that alone govern the regional economy: sheep, pigs and cereals and are a unique dish of its kind that goes well with the aromas of citrus fruits and honey, also 'it product of excellence'.

After the culurgionis

Vito Arra of the Sapori d'Ogliastra pasta factory, part of the promoting committee, is another great result for the PGI sebadas of Sardinia: «Another beautiful conquest and a source of pride for all of Sardinia, demonstrating that even if It's small when you work together you get the fruits». Among the companies that make up the promoting committee, which is based in the Cna Ogliastra, there are also La casa della nonna in Bolotana, the fresh pasta and pastry laboratory of Richard Marci in Cardedu, the Contini srl pasta factory in Santa Giusta, the Calitai pasta factory in Cagliari , the Antonio Cossu srl pasta factory in Iglesias, the La fornarina bakery in Marco Orrù in Cagliari, the Demelas biscuit factory in Stintino and La Sfoglia d'Oro in Sassari. Companies that boast the largest production and that for the quality of their product have been awarded important awards in the past.

Federica Melis