Hands in the dough: Chijusoni and Pitzosu in Olbia

I am Maria Antonietta, a passionate researcher of gastronomic archaeology and founder of the project La cucina identitaria. My work stems from a deep desire to preserve and share the most authentic roots of our culinary tradition, transforming every experience into a journey through time and memory. I do not offer simple cooking lessons, but a true initiation into the heart of our island. Through ancient gestures, handed-down recipes, and family knowledge, I guide participants on an intimate and sensory journey, where food becomes language, identity, and story. Each experience is tailor-made: available in multiple languages, combining practice and narration. The final tasting is not just a moment to sample dishes, but a guided discovery of the region’s excellence products, their stories, and their deep connection to local culture. For me, cooking is not only technique: it is living memory, heritage, and future. With La cucina identitaria, I aim to create authentic connections, giving value back to who we were and who we continue to be.