“ Arieddas - La Cucina della Marmilla ” is the new kitchen project that has already opened its doors within the agricultural estate of Su'entu .
The initiative, created by the Pilloni family with the support of Chef Pier Giorgio Parini and with the guidance in the kitchen of Chef Francesco Vitale, is a novelty in the regional panorama where for the first time a winery is giving life to an open catering project at lunch and dinner .
Arieddas was born with the idea of telling Marmilla above all through the ingredients and preparations that characterize this sub-region of the island , to which Su'entu has devoted great attention since its inception.
TRADITION – Marmilla is a sparsely populated area that boasts a respectable food and wine tradition: the great history of cereals, traditional breads such as civraxiu di Sanluri, local pastas such as Lorighittas di Morgongiori, legumes, saffron and animals from the courtyard. On this basis of ingredients, Chef Pier Giorgio Parini, previously awarded a Michelin Star, gave his contribution to the birth of Arieddas, which sees the daily commitment of the very young and talented Chef Francesco Vitale in the kitchen, who grew up at the court of great Chefs like Heston Blumenthal and Andrea Berton.
THE RECOVERY – The spaces of Arieddas, which originally housed the wooden and steel barrels of the first Cellar , are reborn today thanks to the renovation carried out by the architects Mario Casciu and Francesca Rango and are enriched thanks to the hands of the artists and craftsmen Walter Usai with his dishes, Lello Porru with her ceramics, Maria Antonia Urru with her fabrics.
«My dream – explains Salvatore Pilloni , founder of the company – has always been to see these animated and populated hills, with Arieddas we add an important element».
«Arieddas is a project we have been working on for years - the words of Valeria and Roberta Pilloni , at the helm of Su'entu with their brother Nicola - which combines the possibility of living an experience in the vineyard with the possibility of having a meal and enjoying of the landscape and the surrounding nature".
«Our commitment to tell the story of the territory – adds the commercial director Giovanni Melis – grows even more with this project. In the future we hope to be able to bring Arieddas around to our customers and describe the wines with our ingredients».
(Unioneonline/vl)
