An inestimable heritage of stories, knowledge, habits and customs, the prerogative of a privileged few, is a dead thing; the same legacy made available to an ever larger and more varied audience will have a very long life. From this simple and confident premise the project “Ilisso quality was born. For everyone”, created by the publishing house of the same name founded in Nuoro in 1985 with an almost forty-year commitment of research and studies on Sardinia behind it ; an activity that has resulted in hundreds of volumes on the material and immaterial culture of the Island, but which very often, with the right homage and respect for the value of the contents offered to its readers, has had its choice in the format of the large monograph necessary and obligatory
Precisely the "revolution" of that format, so distinctive of the Ilisso catalogue, is at the origin of a new course that starts from Saturday, when, with bi-weekly appointments and on all newsstands, the most successful monographs (among (including those dedicated to food, photography and ethnography) will be revived in a series of thematic series in several volumes, with the same quality and preciousness as always but in a new guise - more agile, lighter and easier to handle - and with a significant reduction also in price, to make the discovery and rediscovery of the excellence of our island increasingly accessible.
Programmatic slogan, “Ilisso quality. For everyone" expresses the desire to tell in a new way - with more books and for more readers, but without losing the distinctive identity of a now historic publishing reality, made up of prestigious signatures, authoritative contents, photographic and graphic research and selection - all what in Sardinia is tradition and belonging: to share knowledge and beauty from a truly common perspective, respecting the cultural and environmental heritage of an entire region.
And what better theme than that of food to inaugurate a great project that aims to include, involve and invite old and new readers of all ages to the common "table" of knowledge? Thus we begin, from Saturday, with "The Sardinian table", a series dedicated to the food and wine excellences of the island: desserts, bread, wine, cheese and oil. Five volumes in which the portrait of our region is outlined through the story of its most representative foods, those which have always been the basis of its diet, history and culture and which, from the center of the Mediterranean, have made it famous and renowned in the world: ingredients, dishes, condiments and drinks which are the heart of a nutritional system but also of a heritage of uses and customs linked to preparation and tasting.
