Sardinian cooking = quality local produce
Sardinia’s typical intense and distinct flavors are the product of this rugged land kissed by the Mediterranean sun and sea. Tomatoes, aubergines, zucchini, peppers, melon and watermelon are wonderful during the summer months, the fish always fresh from the sea.
Food that brings people together.
We like to begin this way, because the cooking course we offer our students is created with exactly this goal in mind: bringing together people of different nationalities and culinary traditions. Gathering around the worktable, under Anna’s expert guidance, is an experience that truly warms the heart.
During the course, participants will not only prepare some of the most iconic dishes of the Algherese and Sardinian tradition, but will also discover the origins of these recipes and the stories behind them. Everyone works together, sharing curiosity, aromas, and meaningful moments, while our cook reveals some of her secrets—handed down from generation to generation.
The course takes place inside a bakery, a warm and relaxing environment. All ingredients—from the flours, strictly Italian, to the local zero-kilometer products—are carefully selected for their quality. Food matters, and in our course there is also space to rediscover a bit of food education: from choosing seasonal vegetables to using extra-virgin olive oil produced in our region.
Because,,,, we are what we eat.
Cost
| 1 class for Pintadera students | € 70 |
| 1 class for those not enrolled with Pintadera | € 80 |
Conditions
We propose one cooking session a week and require a minimum of 5 participants. The course starts around 16:30/17:00 and finishes around 21:30. Food allergies and special requirements need to be communicated in advance.