Pane frattau, culurgiones, mutton en pelage, porceddu and seadas are the dishes of the barbarian tradition. And Alessandro Borghese went in search of the restaurant that best interprets it
In the last episode of Alessandro Borghese Four Restaurants, which aired on January XNUMX on Sky Uno, the chef went up to beard, the vast, enigmatic and mind-boggling mountainous area of Sardinia plant that rises on the slopes of the Gennargentu massif, in pursuit of the best restaurant in the streets of the shepherds.
In the interior of Sardinia, where the number of sheep exceeds that of men, the main dishes were those based on roasted or boiled meat, cheeses like pecorino cheese and ricotta cheese, Herbs Mediterranean scrub, fennel with mint.
Once again, the 4 restaurateurs of the contest voted -with a score from 0 to ten- site, menu, a service, bill of the restaurant that sometimes welcomed them, apart from a fifth category, Special, who in this episode was represented by PAnne Frattau, specialty of the area.
The scores added to the votes of Chief Borghese which, in such a case, confirmed the result. Let's find out which restaurants participated in the Barbagia episode and the final ranking.
4 Restaurants: the best restaurant in the streets of the shepherds of Barbagia
Winning the title of best restaurant in the streets of the shepherds of Barbagia apart from the prizes to be won was Abbamele Osteria in Mamoiada (Nuoro), one of the great sheep-breeding centers, known for the Mamuthones, the Sardinian carnival masks. The restaurant was recently launched by Mauro, thirty-seven years old, a Barbarian doctor who traveled the planet and then returned to his country with a mission: to create Barbagia's own cuisine. "I like to experiment," he says. "Mine is a current kitchen that wants to give a new one with a direction to tradition." And in this way, in a place where the style mixes old materials such as grain with modern decoration elements, it offers a tasting menu with Ovo frattau (his reinterpretation of pane frattau), ricotta gnocchi with lamb broth, his interpretation of the sheep in a shawl. and the memory of a sebadas.
The other restaurants in the race
second place in Sant'Elene Restaurant in Dorgalí. Lino, sixty-four years old, a shepherd mother and a farmer father, opened the restaurant in the XNUMXs with his brothers and continues to operate it with the whole family. With an incalculable view of the Mediterranean scrub that can be enjoyed from the terrace, you can savor the old recipes of the shepherds that Lino has deepened with readings on the history and traditions of Sardinia. "I offer forgotten dishes where we find the soul of the Sardinian people," he says. Their frattau bread is made with whole wheat bread, fresh tomato, egg and a mixture of cow's milk and pecorino cheese. Also on the menu are the Dorgalese ravioli, Cooked sheep with coat, Shepherd's Soup, Seadas.
Third in the standings, theFarmhouse Channels di Dorgali, Giovanni's restaurant (fifty-seven), known as Nanni. Shepherd like his grandfather and father, one day he asks the family for a plot of land to build his farm where he rigorously offers the tradition of the shepherds. With the raw materials from his farm (where you can visit the original pinnettu -the shelter where the shepherds slept and processed the milk- of the grandfather), Nanni and his wife prepare Capretto and roast pig, Lamb simmered with flavored herbs, Culurgions, Casadina and goat's milk ice cream.
Last in the ranking (due to a sheep rope not appreciated by other restorers and for not having remedied the failure)Agriturismo Su Pinnettu Federico, thirty years old, who defines himself as a "modern pastor." The grandson of pastors, he graduated in Agriculture with the firm intention of leaving Cagliari and returning to Olzai, his home country where he opened a farm. The main room of the restaurant is in a reconstituted pinnettu: there you can taste traditional dishes such as pane frattau prepared with homemade bread, porceddu, and more contemporary proposals such as kid with beer.
