If there is a way to rediscover the authentic soul of a territory, it is certainly through its scents, its flavors and its biodiversity . And this is precisely the heart of the project for the protection and enhancement of medicinal herbs and Sardinian biodiversity, which will be presented tomorrow at 10 am at the Fondazione di Sardegna in Cagliari.
A journey, desired by Acli Sardegna, started in October and ended in February, thanks to the support of the Fondazione di Sardegna and the collaboration of Slow Food Cagliari, the regional Acli and the University for Foreigners of Perugia.
The goal? To educate, include, enhance . We talked about environmental protection, sustainability, experiential tourism and the rediscovery of typical local products. But above all, we gave space to the stories and skills of those who, every day, work the land with passion and preserve the knowledge of past generations.
Thanks to the collaboration with several local entities, participants had the opportunity to meet experts and producers in the agricultural and food and wine sector. With Paola Cannas of the Azienda Agricola Abitare con il Verde in Quartucciu, we talked about biodiversity and climate change, deepening our knowledge of the wild herbs of the area. Manuele Fanutza, of the Letizia restaurant in Nuxis, talked about the ancient tradition of using wild herbs in cooking and in the production of essential oils.
And then there was Fernando Atzeni, from the Agriturismo Su Massaiu in Turri, who illustrated the dry farming production of Marmilla, including melons, onions, Cappelli wheat and saffron.
With Marta Fiori of the Orti Felici association in Sinnai, instead, the participants got their hands dirty with the earth, learning to plant trees, sow aromatic herbs and prepare seedbeds. A concrete experience that brought together young emigrants and immigrants in a path of inclusion and discovery.
To seal this spirit of sharing, Slow Food Cagliari has established a twinning with the Circolo dei Sardi of Neuquén, in Patagonia-Argentina. The project has highlighted the immense richness of the Sardinian food heritage, often forgotten, and has strengthened the dialogue between generations.
