The family Experience

The Family Experience.

An experience than you will never forget.

Where?

Aritzo is a small village in the center of Sardinia, 817 from the sea. Despite the town stands on the slopes of one of the highest mountains of the island, the Gennargentu.

The origin of the name is often juxtaposed with the distant Nuragic heritage, as a “place where waters are born”, in fact the village is rich in sources, the most famous are Is Alinos, Su Zurru and Sant’Antoni.

The variety of vegetation, colors and smells define the small town as the garden of Sardinia.

What further characterizes the village are the references of a tradition that has not completely disappeared but which is still visible in small houses built by shale and chestnut wood.

The economy of the village is based on sheep farming and handicraft, which takes shape from the wood of its immense chestnut groves.

The village is known for the ancient craft of the artisan known as “sos maistos e’ linna” who through the technique of carving produced chests that were once used for the conservation of bread and linen, especially for the bride’s wedding kit.

Why?

You will have the possibility to take part of some workshops of typical products (fresh pasta, bread, nougat, cheese and carapigna). The family environment in which you will be immersed will allow you to interact in person with the space and the people around you, enhancing work and passion.

You will make a real journey into the past, between simplicity, authenticity, local traditions and naturalness.

What?

If you are wondering what characterizes Aritzo and what you will have the opportunity to taste, here it is:

  • bread and fresh pasta, in the past they were a fundamental food for all the families of the village, but they also played a sacred and ritual role.

Among the typical breads of this small village of the Barbagia we find the pane carasau (or music paper) which is thin and crispy.

The preparation of the bread dough was literally placed in the hands of the women, it a very delicate process and requires some experience. After s’inthurta, the mixture of ingredients in large terracotta or wooden bowls, knead everything with decisive and quick movements. Then the pasta is placed in cork or terracotta containers, covered with thick cloths, so that it can weigh, or stand up and rise. Once the individual pieces are worked with small rolling pins, they are baked in ovens exclusively with wood and at very high temperatures. With a shovel women bake the discs of bread for a first firing that sees the bread swell like a ball. The bread is divided into two sides and fired a second time, hence the dialectal term carasadura.

Next to the carasau, we find sa coccoi cun gelda, a sort of small calzone filled with what remains of the lard after the extraction of lard, with the addition of onions and pecorino cheese.

And finally Su tancone, long-lasting bread with a hard crust called elsewhere civargiu.

 

  • Many are the desserts, among which Sa panesaba, obtained from the amalgam of walnuts, hazelnuts and saba, the wine must left to refine.

Is bucconettos, a mixture of toasted and ground hazelnuts with the addition of honey, stand out for their unquestionable taste.

Is caschettas, pastry wrapped in a spiral with a mixture of walnuts, hazelnuts and honey.

Is sebadas with cheese filling.

Is pabassinos, small cakes of short pastry, nuts and raisins, and last but not least Is orrubiolus made with fresh pasta and orange or lemon peel.

 

  • The carapigna is the typical sorbet of Aritzo; its origins are very ancient. During the winter the snow was deposited in specially built caves or quarries (the snowfields), where it was conserved all year round. For the country was an important source of income.

 

In the summer the ice, in the form of blocks, was transported and marketed throughout the Campidano for the different uses and for the production of the sorbet. The snow, cut into large cylindrical pieces, was loaded on horses, who traveled during the night to escape the heat and rays of the sun.

It is prepared with the use of an aluminium sorbeptory, inside of which is poured a lemonade prepared with water, sugar and lemon. Once closed with a lid with a handle, the sorbeptory is inserted into the inside of a barrel, an open wooden vat at the top. On the bottom and in the cavity around the sorbetier is placed ice cut into pieces and then sprinkled with salt.

 

The rotatory movement, which is manually applied to the sorbeptory against the cold surface, also thanks to the action of the salt, makes the lemonade in contact with the walls solidify.

It is prepared with the use of an aluminium sorbeptory, inside of which is poured a lemonade prepared with water, sugar and lemon. Once closed with a lid with a handle, the sorbeptory is inserted into the inside of a barrel, an open wooden vat at the top. On the bottom and in the cavity around the sorbetier is placed ice cut into pieces and then sprinkled with salt.

 

  • ham and salami, accompanied by bread carasau. Made from pork, whose killing represented a great feast for the all family.

When ?

With the sun or the rain, surrounded by the colors and scents of autumn or by a snowy landscape that could recall that of the most famous fairy tales, Aritzo, as well as its people, will be ready to welcome you at any time to make you live an incredible experience; it will be enough to escape from the hectic routine of the day and return to breathe the atmosphere of the past around a fireplace with a glass of wine and freshly baked bread.

 

Why?

Arizo and his people will make you feel at home, welcomed, well liked and loved.

The family experience we propose represents a way to spend time in a real corner of paradise, rediscovering the ancient Sardinian traditions in a comfortable, genuine and joyful environment in which reside culture, identity, emotions and … family!!

© 2019 | Francesca Figus | The family Experience

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Francesco Manca

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