Last appointment with “Naturally Good”, the event that brings the culinary tradition and the protagonists of the territories involved in the three stages. The event, which will be held at the Sella well and no longer at the Salvaterra castle, aims to transform food into a story of regeneration and resistance.
The final event will be a workshop where young chefs, farmers, students and storytellers will discuss how to enhance local excellence and turn it into a business . Two panels are scheduled: the first, “What it means to be an entrepreneur in Sulcis Iglesiente”, with entrepreneur Elena Cherri and winemaker Paolo Pitzolu. The second, “Knowing and telling about food starting from our roots”, will feature Ivo Palazzari, food and wine expert, and Jessica Cani, food and wine communication expert.
Moderating the panels will be Alberto Lupini, director of Italia a Tavola, who will also lead the final tastings. In the kitchen, prominent names of the Sardinian gastronomic scene: Abele Fois, Martina Gorgoni, Matteo Piras and Nicola Paulis .
There are 35 culinary products with which the chefs will have to create their own dishes. The selected products tell the soul of the territory: red tuna, Igp lamb, white-fleshed peaches, Terreseo beans, myrtle, cherries, asphodel honey, almonds and hazelnuts. A taste itinerary that celebrates the biodiversity and resilience of Sulcis .
