On 18th March, in the premises of MEA (the Museum of Emigration in Asuni), Sardinian chef Roberto Petza prepared a buffet for terre di confine filmfestival.
Roberto Petza, creator of restaurant 'S'Apposentu' in Siddi (Oristano), which was awarded a Michelin star, was supported by the staff of his second restaurant, the pizzeria and 'country restaurant' 'Sa Scolla' in Baradili (Oristano).
Here below the menu, completed by red wines Lun and Cannonau by Agricola Soi in Nuragus, and the buffet prepared at the MEA in a series of photos by Andrea Loi (1-8), Giuseppe Tamponi of associazione AssoPhoto (b/w, 9-14) and Renata Tuveri (15-17).
Translation of the menu:
Pig head cheese with vegetables from our orchards; Spiced chickpea pralines; Soft beets preparations; Cruguxoi (ravioli) with broccoli and pecorino; Eggs from our own chickens, potatoes and onions; Our focaccia; Yogurt, orange and ginger
Photos: 1. Petza and his assistant (photo Andrea Loi); 2. Petza (photo Andrea Loi); 3. Petza (photo Andrea Loi) ; 4. Petza with a siphon (photo Andrea Loi);; 5. 'Focaccia' (photo Andrea Loi); 6.'Pig head cheese with vegetables from our orchards' (photo Andrea Loi); 7. Idem (photo Andrea Loi); 8. Red wines by Agricola Soi (photo Andrea Loi); 9. Idem (photo Andrea Loi); 10. Idem (b/w; photo Giuseppe Tamponi); 11. Preparation - 1 (b/w; photo Giuseppe Tamponi); 12. Preparation - 2 (b/w; photo Giuseppe Tamponi); 13. The buffet (b/w; photo Giuseppe Tamponi); 14. Petza during the buffet (b/w; photo Giuseppe Tamponi); 15. Petza during the buffet - 2 (b/w; photo Giuseppe Tamponi); 16. Petza during the buffet - 1 (photo Renata Tuveri); 17. Petza during the buffet - 2 (photo Renata Tuveri); 18. The staff of 'Sa Scolla' during the buffet (photo Renata Tuveri).