Annalisa Atzeni: The art of ancient recipesFrancesca Palange
Annalisa Atzeni is a professional chef specialized in typical Sardinian cuisine and promoter of ancient crafts and traditions of the island. She was born in Sisini, part of Senorbì, where she grew up in a large house in the countryside. Her parents were peasants and it was thanks to them that Annalisa has always been a big fan of cooking and of all the products coming from the land. Actually, as a child, Annalisa used to go every morning to the school like all the kids, but in the evenings, she was working the land with her dad, he taught her so much.
In the Spring issue of No Serial Number magazine, the chef shares with us one of the most antiques traditions of Sardinia: the Pane Pintau, or decorated bread. Made only with durum, wheat, flour, natural yeast and honey this preparation can give place to the most beautiful and delicate figures and forms of bread.
Don’t miss the chance to hear from a woman, very connected to the lessons of her nonna (grandmother) and her Sardinian parents. Holding simple traditions is important if we want to revalue farm work again. Go get your magazine now!