Knowledge in your hands

The Forms of Bread

From semolina to Pane Pintau, the “Pane della festa” (celebration bread)
In Sardinia, among the many varieties of bread that symbolise the island’s food and Mediterranean culture, Pane Pintau has a special place. A bread so beautiful that it appears “painted”, due to its precious decorations that have become a traditional part of celebrating sacred and secular events. With us and the guidance of a local expert, you learn about processing local semolina wheat, prepare the dough and try your hand at decorating small “Festa” (celebration) breads.

Where: The two-hour-long workshop can take place in the Albergo’s Old Kitchen (2-6 participants) or in the larger Restaurant Room (7-20 participants)
When: All year round, except days/months when the hotel is closed
The Calendar: Every day except New Year’s Eve, New Year’s Day, Easter and 15th August
Price: €30 per person
Price includes: Everything you need to complete the workshop (raw materials and tools)

From 2 to a maximum of 20 participants

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The Forms of Bread Antica Dimora del Gruccione

The Tradition of Pasta

Fresh and dried pasta, stuffed pasta
What are fregula, malloreddus, lorighittas, andarinos and culurgiones?
They are the fantastic names of the main types of traditional Sardinian fresh, dried, and stuffed pasta that you will learn to identify and make with us, using semolina from local grains, tasting traditional and gourmet cuisine versions.

Where: The 2-hour-long workshop takes place in the Albergo’s Old Kitchen (for 2-6 participants) or in the larger Restaurant Room (for 7-20 participants).
When: All year round, apart from days/months when the hotel is closed
The Calendar: Every day except New Year’s Eve, New Year’s Day, Easter and 15th August
Price: €30 per person
Price includes: Everything you need to complete the workshop (raw materials and tools)

From 2 to a maximum of 20 people

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The Tradition of Pasta Antica Dimora del Gruccione

The Forms of Milk

From curd to Casizolu cheese, Slow Food Product
Montiferru is home to a large raw “pasta filata” cow’s milk cheese. This is Casizolu, known as the “women’s cheese” as it is traditionally women who monitor the maturation of the curd and determine when it is ready for them to process. Listed by Slow Food as one of the top 100 Italian products belonging to the “Arca del Gusto” (Ark of Taste) Project, and established in 2000 as the first historical centre of the Product, Casizolu is an authentic expression of a small local economy with a high identity value. With us and the guidance of a “historic” cheesemaker, you not only witness a demonstration of the way the cheese is packaged, but also try your hand at preparing one.

Where: the 2-hour-long workshop can take place in the Albergo’s Old Kitchen (2-6 participants) or in the larger Restaurant Room (7-20 participants).
When: All year round, except days/months when the hotel is closed
The Calendar: Every day except New Year’s Eve, New Year’s Day, Easter and 15th August
Price: €30 per person
Price includes: Everything you need to complete the workshop (raw materials and tools)

From 2 to a maximum of 20 participants.

Book

The Forms of Milk Antica Dimora del Gruccione

Earth and Wine

From the glass to the territory and back again
The wine tasting aims to tell guests about a wine-growing area, through the most common varieties of vitis vinifera (grape vine) in winemaking and the style of each producer, comparing different areas and vintages.

Where: The tasting, which takes place over 1.5-2.5 hours, can take place in the Albergo’s Old Kitchen (2-8 participants), in the Patio/Garden (2-10 participants), or in the larger Restaurant Room (9-20 participants), depending on the season.
When: All year round, except days/months when the hotel is closed
The Calendar: Every day except New Year’s Eve, New Year’s Day, Easter and 15th August
Price: €30/€200 per person
Price includes: Everything you need to complete the Tasting

From 1 to a maximum of 20 participants

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Earth and Wine Antica Dimora del Gruccione