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Slow Food

Maria Rita P.

Sassari (SS) - Sardegna

Sardinia is a magical island, rich in history and traditions which date back many centuries and are still alive today. The island – with its colors, tapestries, culture, weaving, complexity of local customs, festival rituals and unusual recipes – enchants visitors to this day. Each area of Sardinia has its own cuisine based on local products and rural traditions.

Maria Rita, one of our Cesarine, has a degree in Sardinian prehistory and maintains a strong passion for the historic gastronomic tradition, which makes her feel closer to the land.

Her interest in cooking goes back to when she was a little girl and would help her mother and aunts in the kitchen, making both entrees and desserts. Later, she learnt from her mother-in-law how to make home-made bread and traditional desserts, with which she delights friends and family.

An Air of Celebration and Authenticity in Maria Rita’s Home

Sardinia is blessed with a mild climate which is ideal for the growth of unique ingredients. Its cuisine is characterized by simple combinations and decisive flavors. Maria Rita loves cooking with local organic products, which she mostly selects and buys in the market located in the historic center of the city. For this Cesarina, early morning is best for shopping at the market as everything is fresh, and it gives her plenty time to start working in the kitchen...

We enter Maria Rita’s home, close by Sassari’s town center, and we savor the air of celebration which accompanies the culinary preparations. The starter is skillet-cooked eggplant, a recipe which is typical of the city and which can be found in many food festivals of the land. The first course is culurzones, a Sardinian version of the dumpling. They are filled with cheese and flavored with a summery saffron and tomato sauce.

The second course is mutton stewed with tomatoes and fresh basil, it’s tasty and light and served with a side of zucchini cooked with mint. The dessert is the classic ‘restorative’ which Sardinian grandmothers would make for their grandchildren: flan made from eggs, sugar and milk and flavored with coffee and lemon.

  • Skillet-cooked eggplant
  • Culurzones filled with cheese and tomato sauce
  • Mutton stewed with tomatoes and fresh basil
  • Zucchini cooked with mint
  • Flan (eggs, sugar and milk)