Giogantinu Partners

Today, our food and wine project has taken us to a new restaurant in Berchidda, @Maman Ludì – The seeds of taste. We are proud of this new restaurant and of the collaboration with all the staff. We were greeted with some traditional national dishes, enriched with local ingredients that follow the seasonality. Let us tell you more…

Maman Ludì is a recently opened restaurant; the name is an acronym of the initials of those who are part of the project: Luca Nieddu, Andrea Marzocchi, Asia Pianezzi and Mariella Sini. A young team, full of ideas and desire to work. This energy can be felt in the restaurant: from the furniture to the mise-en-place, from the type of dishes to the description of the dishes in the menu. For Giogantinu, it is a place where wines can be enhanced and accompanied to local products and traditional recipes.

The visit to the restaurant can be defined as an all-round experience because the guest is immersed in a relaxing and panoramic atmosphere. The restaurant is in fact located on top of the village, surrounded by nature. Here, you have the opportunity to taste fish and meat dishes and special wines, warmly recommended by a professional staff.

Maman Ludì conveys a sense of simplicity and harmony both in the design and in the menu. This choice allows appreciating with great pleasure every detail and every flavour.

Luca, the owner, wanted to describe his dishes for us, to recreate that welcoming atmosphere that he usually reserves for his guests.

The aperitifs mark the beginning of this excursion into dishes rich in seasonal ingredients, popular tradition and Mediterranean taste.

Menù

Artichoke salad to be served with Tancarè

Artichoke salad is a great classic of Italian cuisine. This variant is enriched by the purity of the typical ingredient of island cuisine: ricotta cheese. With particular reference to seasonality, the ricotta cheese chose is Mustia, as it emphasizes the attention to the short supply chain product that enhances the territory and its excellence.

Brugnoli e bubbly Tancarè

A reinterpretation of a traditional dish, proposed in a savoury version rather than sweet Combined with a crushed sauce made using the Mediterranean flavours typical of the Hellenic cuisine. The sparkling wine accompanies this dish, enhancing the flavours and blending perfectly with the Mediterranean scents of the sauce.

Linguine and Vermentino DOCG Aldia

A dish once again linked to the national tradition that marks the transition from the summer menu to the autumn menu with the choice of oily fish combined with the flavour of pecorino cheese, an iconic local product.

Lamb and Terra Saliosa without sulphites

A dish clearly linked to the tradition of the territory. It follows the intention to re-interpret the flavours of a simple cuisine, giving them the gastronomic dignity they deserve. The choice of pairing our first red wine without sulphites is consciously made. The authentic flavours of roast meat clash with the intense, soft and lingering flavour of this wine.

Mackerel and Organic Lughente

A dish marked by simplicity. A range of simple ingredients that aim to enhance each component through the combination with the others. Even mackerel, which is often underestimated, represents the search for a unique yet simple flavour, as is often the case with oily fish. Organic Vermentino DOCG di Gallura is an emblem of the return to the origins in the care of the grapes and in the vinification process, and represents the best choice for this simply flavourful dish.

We say goodbye and look forward to the next appointment in which we will tell you once again how to pair our wines with the dishes of the local and national tradition.

CREDITS

Texts | Marta Sanna

Photos | Daniele Macis

Graphic design and layout | Marta Sanna

The menu was prepared by @Maman Ludì – The seeds of taste.

This event took us to the eastern coast of Sardinia, more precisely to San Teodoro, home to BAL HARBOUR, one of the most renowned places of the island’s night-life.

A wonderful location surrounded by nature, completed by a sky-blue pool overlooking the famous La Cinta beach. This is where you can taste our wines and the dishes of Executive Chef Claudio De Giorgio. The restaurant offers traditional Sardinian dishes, Fusion cuisine and fine cuts of meat typical of Brazilian Churrascaria.

Menù

Aperitif by the poolside

Sushi and Nulvara

When the sea meets the taste of rosé, flavours explode in the mouth. The delicious dishes are prepared by the Oriental Chef and, when they leave the kitchen, guests are inebriated by their fragrance. We are ready for a real Fusion Experience.

APPETIZERS

Crudité platter and Aldia

Served on a plate of ice and lemon and paired with our Vermentino di Gallura DOCG Aldia. You can enjoy them in the shade of the gazebo, overlooking the pool, lulled by the cool Mediterranean breeze.

Fusion Experience e Lughente

All the fresh fish of the day is served by the pool. To emphasise the flavours and capture their full aroma, we combine tuna, salmon, sea bass sashimi and tuna tartare with our Organic Lughente Vermentino di Gallura DOCG

First courses

Culurgiones e Aldia

The Sardinian tradition is reinterpreted in this dish in which the pecorino cheese filling, potatoes and mint are combined with a bottarga-based emulsion. The essential ingredients of the dish are highlighted by the authentic taste of the white wine.

Fregula and Krios

Our Vermentino di Sardegna has always accompanied the best traditional dishes to complete and enhance their flavour. Fregula is one of the most representative dishes of the island’s tradition, an emblem that encapsulates all the flavours of the Mediterranean.

Tagliatelle and Lughente

A tasty recipe where sea and land meet. Tagliatelle are served with shrimp, pumpkin flowers and asparagus. The dish is characterized by a dual soul: the taste of the sea is enhanced by the taste of Vermentino, while asparagus and pumpkin flowers enhance the authentic taste of the wine. The grapes from which our Organic wine is produced are born and grow in full harmony with nature; they are cared for in keeping with the tradition, respecting the environment and sustainability.

The cocktails

Tancarè in Bellini and Spritz

The experience continues by the pool sipping a great drink. While waiting for the sunset, you can relax and swim while sipping some of the best summer cocktails.

CREDITS

Article and graphic design by | Marta Sanna

Photos | Daniele Macis

Giogantinu’s Social Media Manager | Riccardo Usai

Location, presentation and parings | BAL HARBOUR – San Teodoro

Cantina Giogantinu crowns this culinary project that has been going on for several months on our Social Networks, also in collaboration with Pastificio Sa Panada. For us, the territory of Gallura is not only synonymous with excellent wine and nectar but also food, healthy ingredients and Mediterranean scents. Hence the need to combine our wines with traditional dishes.

Here, the project exalts the union with Panadas. Berchidda and Oschiri meet, blending their qualities for an all-round sensory journey. Our idea involved Valentina and Martina, owners of Pastificio Sa Panada. To make the presentation of the dishes more evocative, we decided to move to the coast and visit Roberto, owner of Frades – La Terrazza, a fabulous restaurant overlooking the sea of the Emerald Coast.

The result is a colourful project, that blends a wealth of Mediterranean ingredients with the flavours of Gallura. In addition to the proximity of the two hamlets, Giogantinu, Sa Panada and Frades share many other elements: first of all the attention to tradition and the constant care to improve it and make it flourish again, thanks to the delicacies offered by the territory. Another aspect is the perseverance that distinguishes everyday work, to find a way to include innovation even in the recipes of the past. The foundations of our partnership have strong pillars, reinforced by the youth component that promoted and led the project.

A few notes on our Cooperative that on 13th July celebrates its 64th birthday: ours is a collective work, made of collaboration and sharing that unites the passion of an entire town. The vineyards extend from Berchidda to Oschiri, involving more than 250 members every day: fathers, children and grandchildren.

Our partner Sa Panada was born in Oschiri to Laura Achenza, an enterprising woman and mother who successfully passed on her gifts to her daughters ,Valentina and Martina. The company slogan tells the company’s philosophy very well: “The values you carry within you”. So the mother first, and the daughters later, grew up within the walls of a company that today represents the crown jewel of Oschiri.

The location that hosted the photographic shooting is much more than a beautiful restaurant, it is a young and stimulating company. Roberto, entrepreneur and chef, took care of the dishes and combinations down to the smallest detail: the result was five different dishes for an all-round sensory pleasure. Frades is divided into the restaurant “La Terrazza”, located in the panoramic point of Abbiadori and “La Sardegna in Bottega”, a whimsical venue located in the Promenade of Porto Cervo.

Menù

Here are the wines and dishes of our project:

– Terra Saliosa and traditional pork Panada on green pea cream.

– White sparkling Tancarè and mixed vegetables Panada: aubergines, courgettes and peppers on Camone tomato and garden vegetable gazpacho.

– Lughente, the first organic Vermentino DOCG di Gallura, with artichoke and potato Panada with almonds, mastic mayonnaise and red turnip.

– Rosé Nulvara and shrimp and courgette Panada on buffalo mozzarella mousse and citrus-marinated cherry tomatoes.

– Vermentino di Gallura Aldia for the turkey and bell pepper Panada on Camone tomato gazpacho, hummus and crispy celery.

CREDITS

Article and Photographic Project curated by Marta Sanna

Photos | Daniele Macis

Giogantinu’s Social Media Manager | Riccardo Usai

Menu prepared by Pastificio Sa Panada di Valentina e Martina Meloni

Location, presentation and parings Frades – La Terrazza