From Sennariolo to New York to promote the typical agri-food delicacies of Montiferru and Planargia . Chefs Gianluca Del Rio and Patrizia Sulas , husband and wife owners of the La Rosa dei Venti inn in Sennariolo, brought some good Sardinian food to the Big Apple, visiting the River Deli restaurant in Brooklyn.

A targeted and tasty trip by the two chefs from Sennario, to introduce the extra virgin olive oil, honey and durum wheat pasta and other delicacies of Montiferru and Planargia to New York gourmets, who have been frequenting Andrea Mocci and his wife's restaurant for fifteen years Giovanna Fadda, originally from Cagliari.

Products that titillate the palate and which will soon land periodically in the city that never sleeps. The River Deli, open for dinner only, overlooks the Hudson River Bay, right across from Manhattan, the financial heart of the Big Apple.

«We were on holiday in the American metropolis – explain Del Rio and Sulas – and we decided to visit this characteristic Sardinian place, which I had already heard about. So I was able to appreciate the culinary art of Andrea and Giovanna, after which we decided to collaborate for this promotion of Sardinian products, which are highly sought after in New York."

Mocci already offers its loyal customers strictly Sardinian dishes, above all the Malloreddus alla campidanese, octopus in onion sauce, pecorino, cured meats and emerald water. Now it will also add other delicacies with tasty Montiferrino foods to delight the demanding customers of the River Deli.

La Rosa dei Venti, which lies nestled on the gentle hill of Santa Vittoria just outside Sennariolo, has been on the scene for over twenty years now, appreciated by many Sardinian gourmets. It has won many awards: the latest in chronological order, last October, the Slow Food snail as the best tavern in Italy in the Province of Oristano. The restaurant stands out for the quality and innovation of its dishes: fresh proposals, ancient recipes revisited by the two chefs with tasty local agricultural products and enhanced with wild herbs, vegetables, local breed meats and cheeses. Now some of the taste and flavors of the Rose of the Compass will also be appreciated in New York.