October 5th and 6th 2024
Saturday 5th and Sunday 6th October December is back
What a Bona & Bariesa!
You will be able to discover the secrets of traditional Bariese cuisine in the suggestive setting of our historic center!
Save the dates, we'll reveal all the details soon!
Laboratori
Thanks to the meeting between exceptional chefs and the custodians of the ancient recipes of Bari Sardo you will be able to discover the secrets of our typical recipes!
Experiential show-cooking
Our three Chefs will revisit a typical dish from the Bariese tradition
Louis Pomata
Luigi Pomata represents the third generation of chefs in his family.
His is a passion , dictated by his DNA and certainly influenced by the memories and scents he has carried with him since he was a child.
Today in Cagliari he is the Chef patron of the eponymous restaurant “Luigi Pomata” with a creative cuisine always attentive to local raw materials but in continuous evolution, which he combines with the “Luigi Pomata Bistrot” with a cuisine that revisits the great classics of both Sardinian and Italian gastronomy and last but not least the “Next Food & Lounge” where he offers his long-leavened pizza and combines gourmet burgers with many cicchetterie.
Roberto Serra has set up an authentic Sardinian trattoria, Armidda , which has won the Tre Gamberi award in the Gambero Rosso Ristoranti d'Italia guide .
The most authentic Sardinia on the plate. This is his motto, chef and owner of the restaurant Su Carduleu, in Abbasanta, in the province of Oristano.
His is contemporary Sardinian cuisine, which takes inspiration from traditional recipes and then revisits them and studies the combinations, simple and genuine, the cooking, never too trendy, and the presentations, elegant and essential.
Roberto Serra
Sardinian Trattoria Armidda
Michael Murru
Hotel Corte Bianca - Bovi's Hotels
Lo Chef Michele Murru è uno degli Chef più apprezzati del territorio ed è proprio la territorialità la cifra stilistica della sua cucina.
Una ricerca della materia prima che si concretizza nella rivisitazione dei piatti tradizionali.
Stagionalità, ricerca del dettaglio, contatto diretto con i produttori locali sono l'ossatura della sua filosofia culinaria.
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