Three thousand attendances last year. The conditions to confirm or overcome them are all there today. At DomusArT, the Campidanese house in via Neghelli in Quartucciu, is the home of bread and desserts until Monday. An event, unique in Sardinia, which for forty-three years has been displaying together many types of bread and desserts that come from different Sardinian traditions and customs.
It was organized by Pro Loco, which had already set the organizational machine in motion since July. «Not just an exhibition, but also a convivial moment that opened the doors to numerous villages in Sardinia, invited to exhibit many types of bread and desserts from different traditions», explains the president of the Pro Loco Anna Chiara Loi. «Now many are waiting for our call, over the years a friendship has truly been created with the common goal of making known and preserving the flavors and customs that we carry with us».
While the wood-fired oven bakes su moddizzosu, the hot bread, the shepherd prepares su caddarxu the fresh cheese to be tasted with a good glass of local wine. There are also the baskets from Sinnai and the ceramics from Assemini, but also the wines from the cellars of Monserrato, Serdiana, Dolianova, Oliena, Quartu, Sinnai, Soleminis, Bosa. In the main room, however, you can admire the approximately one hundred display cases that showcase the art of bread: from party bread to table bread, which together with the desserts, decorated and garnished with sugar paste, all look like small wedding favors. to taste. The artisans come from Sestu, Bosa, Dorgali, Orroli, Pula, Castiadas, Nuoro, Banari, Porto Torres, many other towns on the island where the wood-fired oven is still lit at dawn to prepare it "like it used to be done in the old days" .
Then there is the music of Francesco Masala's accordion that accompanies the voice of the brothers Giorgio and Dino Pinna: an invitation to dance the Sardinian dance in a circle, which many immediately welcome. Special guest was the Pro Loco of Matera with its bread and ears of Cappelli wheat. «We are happy to be here, we hope to soon be able to return the great hospitality with which Quartucciu welcomed us», states the president Giuseppe Cotugno enthusiastically.