A Nobel Prize-winning dinner: panadas, Gallura soup, frègula, lamb with fennel and olives, as well as of course pecorino cheeses, pears, cured meats and, last but not least, a delicate milk timbale and tasty turonzos.
Excellent feedback for the ten students of the Hotel Institute of Sassari in Sweden , where they prepared the gala dinner at the Italian Embassy in Stockholm , on the occasion of the tenth Week of Italian Cuisine in the World .
The evening, entitled “ A Taste of Sardinia ”, was attended by numerous personalities from the Italian culinary world in Sweden, local food and wine experts, influencers, journalists and representatives of the cultural scene.
In his opening speech, Ambassador Michele Pala repeatedly paid tribute to Sardinian food and wine, reiterating that initiatives like the one presented by Ipsar-Ipseoa of Sassari are part of "an exceptionally broad discourse that, without any hesitation, must be defined as Culture, an important calling card for the promotion of one's homeland."
Principal Antonietta Piras presented the history, values, and excellence of the Hotel Management Institute. The presentation, delivered in Italian and English, was translated live by project leader Barbara Dettori .
From early morning, under the expert guidance of teachers Mario Sechi, Giovanni Antonio Serra, and, of course, Fabio Zago, students Roberta Cozzula, Roberto Cau, Alessandro Falchi, Gianfranco Dessi, Giulia Piana, Giuseppe Porru, Edoardo Colombino, Maurizio Serra, Alex Carbini, and Davide Deriu enthusiastically participated. Among the accompanying teachers, Salvatore Taras provided the presentation.
At the end of the event, the Ambassador personally thanked the students and teachers for bringing prestige to Sardinia and Italy through food and wine culture: "I am doubly happy today, because you come from Sardinia, the region where my roots lie, to Luras, which remains an inseparable point of reference for me."
Also unexpected and welcome was the visit of Massimo Apolloni , delegate of the Italian Academy of Cuisine in Stockholm, who stopped by the kitchens to compliment the students on their work, which he described as extraordinary, both in terms of the quality of the dishes and their presentation. This professional experience was shared with several students from the International Hotel & Restaurant School (IHR) in Stockholm, who enthusiastically collaborated in the kitchen, having fun preparing panadas and other typical Sardinian dishes alongside their colleagues from Sassari.
