Everyone's crazy about bottarga. Never before had so many people been seen in Cabras, for three days straight, from morning till night. The festival, dedicated to the town's queen, which took place in every square last weekend, managed to capture the attention of even those who don't like mullet roe. Because the event was also for anyone who wanted to explore more than just food. Bottarga was entrusted to great Michelin-starred chefs to share their cuisine, to researchers to discuss science and the environment, and to artists to showcase their films and music.
And the numbers are staggering, serving primarily to gauge the response to this project: approximately 20,000 people in total, with a conservative estimate of 5,000 on Friday, 10,000 on Saturday, and another 5,000 on Sunday; tastings and paid food events were completely sold out, over 600 participants in the cooking demonstrations, and more than 200 in the Taste Workshops. The three restaurants in the Piazza Don Sturzo food court prepared and served over 5,000 meals, while the town's restaurants recorded a very high turnout and full venues over the weekend. The food and beverage operations also used 270 bottles of Contini wine and approximately 12 kilograms of bottarga.
These numbers are compounded by an organizational team of dozens of technicians, operators, kitchen and dining room professionals, security personnel, healthcare workers, contractors, and workers involved in the setup. These are significant figures, but they are especially meaningful because they reveal how many people chose to immerse themselves in the Festival project and experience it throughout all three days.
"This fifth edition of the Festival has brought us an extraordinary result that goes beyond the large attendance figures and sold-out activities," said Cabras Mayor Andrea Abis. "The Bottarga Festival has become a national food and wine event, an event capable of showcasing Cabras and the Sinis region through our products, our culture, and our heritage, attracting visitors even during a time of year traditionally less affected by the large tourist flows we've seen in recent days. The event's growth," Abis continues, "confirms the strength of a project that over the years has built relationships with national-level professionals and organizations. This result is the fruit of a great collective effort: by the organizers, the many professionals involved, the technicians, the students, the operators, and the entire community who have contributed to making the Festival a vibrant and recognizable event. Our goal now is to continue growing, without losing the identity that makes this event deeply rooted in the local area, a balance we intend to preserve and strengthen in future editions."
