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A veggie corner curated by Sardinia Escapes
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A veggie corner curated by Sardinia Escapes

A selection of the best Sardinian veggie experiences. Designed by us or carefully handpicked and tested by us.

mascaratu-orto

Our Pop-up Veggie House in Sardinia (Sept-Oct)

A creative holiday experience for vegetarians/vegans.

Join Us!
IdeaBalascia_donkeys

Idea Balascia

Our open-air museum in Gallura, in collaboration with Idea Balascia no-profit organization.

Join Us!

Li Chjusoni, Taste of Gallura

Gnocchi galluresi con farina di grano Cappelli by Sardinia Escapes

Chjusoni are a type of “gnocchi” made of durum wheat flour and usually shaped with the help of a grater, which distinguishes them from “malloreddus” from south Sardinia.

Their particular shape and consistence make them hold the sauce better. They are delicious with home made fresh tomato sauce and basil leaves.

We would like to share our recipe with you, enjoy!

Ingredients:

– 500 g. durum wheat flour (we’ve used the “Cappelli” type)

– fine salt

– warm water

Preparation:

Put the flour into a big pot (better if made of terracotta) in “fountain” shape, then melt half spoon of fine salt in a glass of warm water.

Pour the water very slowly in the middle of the fountain of flour and let it incorporate the water. Knead it gently at first, then more firmly, to make it solid.

Add more flour if it’s too soft, or more warm water if it’s too hard, in order to reach the right solidity.  Shape the dough in a smooth ball and make it rest for one hour.

Separate a smaller ball (like an apple) and make it roll backwards and forwards until it becomes a ribbon with a diameter of half centimetre.

Cut the ribbon in small pieces of one centimetre (or two for bigger Chjiusoni!).

Then place each piece on the internal part of the grater and roll it with the thumb until it wraps itself.  

When the Chjiusoni are all made, place them on a tablecloth dust with flour. Let them dry for a couple of hours and cook them in abundant salty water.

Serve with homemade fresh tomato sauce and basil!

A creation by Barbara Demuru, from our team (photo credits: Sardinia Escapes).

Riso Passiu and Sardinia Escapes Together @The Vegetarian Chance Festival 2017, Milan

We have the pleasure to curate Riso Passiu‘s presence at the next The Vegetarian Chance Festival, which takes place in Milan on the 27th and 28th of May.

Cultivated and farmed in Oristano (Central-Western Sardinia) according to the principles of integrated agriculture, Passiu’s rice is a top quality product with over forty years of history. Passiu has managed to combine a strong respect for tradition, experimentation and sustainable innovation by investing in researching new varieties of rice with high nutritional power and beneficial effects on human health, as well as with an exquisite taste.

We will present Passiu to the milanese public and to the Press during the Festival, which features an international vegetarian cuisine contest at Michelin-starred Joia restaurant, founded by Swiss chef Pietro Leemann, and a farmers market organized by Slow Food Milano as well as several interesting show-cooking events, presentations and debates.

Passiu has recently launched in the market a new full-grain black rice called “Jewel”, exclusively produced in Sardinia. This Sardinian “jewel” with high antioxidant properties, which owes its black-purple color to the presence of anthocyanins,  is currently being cultivated experimentally in 2 hectares and a half of land in the Passiu farm (140 hectares in total), located in the Campidano plain, an area that offers optimal conditions for the cultivation of rice thanks to its warm, humid climate, soil fertility and abundance of water.

The purity of the waters that irrigate the rice paddies, constantly monitored by the company through scrupulous laboratory research and analysis, adds an extra value in terms of sustainability and unique taste. Riso Passiu only uses natural fertilizers (no harmful herbicides such as glyphosate are used) and its approach to sustainability comes from an authentic love for their precious land, which itself represents a true “jewel” of biodiversity.

We support organic farming in Sardinia and are proud to have the opportunity to represent Passiu at this innovative Festival.

Ready to present Sardinia’s excellence in organic rice farming and production, come and join us!

You will find us at:

Joia Restaurant, via Panfilo Castaldi 18, Milan

Entrance reserved to journalists and industry professionals (only on registration, please email thevegetarianchance@gmail.com).

The Vegetarian Market – Mercato della Terra di Milano

Teatro Franco Parenti, via Pier Lombardo 14, Milano

Free Entrance

For Press contacts and more information:

Maria Serra

maria@sardiniaescapes.com

To discover the full program of the Event:

thevegetarianchance.org/il-programmathe-program

Words by Maria Serra. Photo credits: Riso Passiu.

We have the pleasure to curate Riso Passiu‘s presence at the next The Vegetarian Chance Festival, which takes place in Milan on the 27th and 28th of May.

Cultivated and farmed in Oristano (Central-Western Sardinia) according to the principles of integrated agriculture, Passiu’s rice is a top quality product with over forty years of history. Passiu has managed to combine a strong respect for tradition, experimentation and sustainable innovation by investing in researching new varieties of rice with high nutritional power and beneficial effects on human health, as well as with an exquisite taste.

We will present Passiu to the milanese public and to the Press during the Festival, which features an international vegetarian cuisine contest at Michelin-starred Joia restaurant, founded by Swiss chef Pietro Leemann, and a farmers market organized by Slow Food Milano as well as several interesting show-cooking events, presentations and debates.

Passiu has recently launched in the market a new full-grain black rice called “Jewel”, exclusively produced in Sardinia. This Sardinian “jewel” with high antioxidant properties, which owes its black-purple color to the presence of anthocyanins,  is currently being cultivated experimentally in 2 hectares and a half of land in the Passiu farm (140 hectares in total), located in the Campidano plain, an area that offers optimal conditions for the cultivation of rice thanks to its warm, humid climate, soil fertility and abundance of water.

The purity of the waters that irrigate the rice paddies, constantly monitored by the company through scrupulous laboratory research and analysis, adds an extra value in terms of sustainability and unique taste. Riso Passiu only uses natural fertilizers (no harmful herbicides such as glyphosate are used) and its approach to sustainability comes from an authentic love for their precious land, which itself represents a true “jewel” of biodiversity.

We support organic farming in Sardinia and are proud to have the opportunity to represent Passiu at this innovative Festival.

Ready to present Sardinia’s excellence in organic rice farming and production, come and join us!

You will find us at:

Joia Restaurant, via Panfilo Castaldi 18, Milan

Entrance reserved to journalists and industry professionals (only on registration, please email thevegetarianchance@gmail.com).

The Vegetarian Market – Mercato della Terra di Milano

Teatro Franco Parenti, via Pier Lombardo 14, Milano

Free Entrance

For Press contacts and more information:

Maria Serra

maria@sardiniaescapes.com

To discover the full program of the Event:

thevegetarianchance.org/il-programmathe-program

Words by Maria Serra. Photo credits: Riso Passiu.

Veggie Sardinia by Sardinia Escapes. A plate by Fabio Vacca for The Vegetarian Chance Festival.

Fabio Vacca’s Wild Sardinia

In our collective imagination, “wilderness” is often associated with some kind of roughness. Whether we think about nature, or food, or even people, we would hardly expect a high level of sophistication from something “wild”. This actually makes it more exciting as we regard it as exotic, somehow distant from our polished lives in our polished cities, but also quite stereotyped.

Sardinia’s elaborated craftsmenship, as well as the island’s landscape itself, which is constantly carved by nature in quite a sophisticated way, can be surprising because they question these stereotypes offering a different view. Fabio Vacca‘s cuisine remind us of this inherently complex nature of Sardinia’s culture: it is wild and sophisticated at the same time, as a poem that might be simple to read but difficult to interpret. You just need to “taste” the language intuitively first and then assimilate and digest it, if you really want to appreciate it.

This young promising Sardinian talent, who is currently Executive Chef at Villa del Golfo Relais & Spa, has combined together some very typical Sardinian flavours in an unexpected, creative way, to prepare one of the plates (picture above) that were shortlisted for last year edition of The Vegetarian Chance, an international vegetarian contest that takes place every year in Milan.

Fava beans, a Sardinian classic, are used to make a delicious tofu smoked with helichrysum, which grows wild in the island. Two other precious ingredients, wild thistle and almonds, add an extra touch of “complex simplicity” to this plate, where bitterness meets sweetness and roughness flirts with tenderness.

Talking with us about inspiration and creativity applied to cooking, Fabio says: “I like the meditative aspect of cooking. From choosing raw materials and technics to combining ingredients together and preparing food, for me it is a matter of leveraging on my personal culture as well on the inspiration of the moment, and this makes it particularly enjoyable and powerful”.

In the picture above, one of the other plates Fabio has prepared at The Vegetarian Chance Festival, a chickpeas soup with wild fennel.

Words by Maria Serra. Photo Credits: The Vegetarian Chance.

Veggie Sardinia by Sardinia Escapes. A soup by Fabio Vacca for The Vegetarian Chance Festival.