{"id":4145,"date":"2022-05-12T09:47:47","date_gmt":"2022-05-12T09:47:47","guid":{"rendered":"https:\/\/www.obiettivosardegna.net\/?p=4145"},"modified":"2022-05-14T17:27:26","modified_gmt":"2022-05-14T17:27:26","slug":"lenogastronomia-della-sardegna-al-vinitaly","status":"publish","type":"post","link":"https:\/\/www.obiettivosardegna.net\/?p=4145","title":{"rendered":"L&#8217;eno-gastronomia della Sardegna al Vinitaly &#8211; I formaggi"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\"><strong>Pastori, mandrie, greggi e formaggi<\/strong> ovini, caprini, vaccini e erborinati.<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Si inizia Domenica mattina con la degustazione di formaggi condotta da Pier Paolo Fiori, Agris Sardegna e Michele Cherchi esperto di formaggi e proprietario di una bottega storica di eccellenze alimentari sarde a conduzione familiare, Salsamenteria Cagliari  <a href=\"https:\/\/www.facebook.com\/SalsamenteriaCagliari\" rel=\"noreferrer noopener\" target=\"_blank\">https:\/\/www.facebook.com\/SalsamenteriaCagliari<\/a><br \/><em>La degustazione guidata di vini \u00e8 stata abbinata ai prodotti della grande tradizione casearia sarda con formaggi di latte di pecora, capra e vacca<\/em> <em> e con formaggi di pecora e capra realizzati con spezie ed erbe spontanee della Sardegna.<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<div class=\"wp-block-media-text alignwide has-media-on-the-right is-stacked-on-mobile is-vertically-aligned-center\" style=\"grid-template-columns:auto 45%\"><figure class=\"wp-block-media-text__media\"><img loading=\"lazy\" decoding=\"async\" width=\"580\" height=\"326\" src=\"https:\/\/www.obiettivosardegna.net\/wp-content\/uploads\/2022\/05\/greviera-di-ozieri-832x468-1-580x326.jpg\" alt=\"\" class=\"wp-image-4146 size-full\" srcset=\"https:\/\/www.obiettivosardegna.net\/wp-content\/uploads\/2022\/05\/greviera-di-ozieri-832x468-1-580x326.jpg 580w, https:\/\/www.obiettivosardegna.net\/wp-content\/uploads\/2022\/05\/greviera-di-ozieri-832x468-1-300x169.jpg 300w, https:\/\/www.obiettivosardegna.net\/wp-content\/uploads\/2022\/05\/greviera-di-ozieri-832x468-1-768x432.jpg 768w, https:\/\/www.obiettivosardegna.net\/wp-content\/uploads\/2022\/05\/greviera-di-ozieri-832x468-1-107x60.jpg 107w, https:\/\/www.obiettivosardegna.net\/wp-content\/uploads\/2022\/05\/greviera-di-ozieri-832x468-1.jpg 832w\" sizes=\"auto, (max-width: 580px) 100vw, 580px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<p class=\"wp-block-paragraph\">Si inizia con il <strong>GRAVIERA DI OZIERI<\/strong>, un formaggio semistagionato di latte vaccino da razza Bruno-Alpina accompagnato da un Carignano del Sulcis, il Tabarka un grande rosso della cantina Tanca Gioia.<\/p>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-media-text alignwide has-media-on-the-right is-stacked-on-mobile\" style=\"grid-template-columns:auto 45%\"><figure class=\"wp-block-media-text__media\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"300\" src=\"https:\/\/www.obiettivosardegna.net\/wp-content\/uploads\/2022\/05\/Osilo-3-300x300-1.jpg\" alt=\"\" class=\"wp-image-4147 size-full\" srcset=\"https:\/\/www.obiettivosardegna.net\/wp-content\/uploads\/2022\/05\/Osilo-3-300x300-1.jpg 300w, https:\/\/www.obiettivosardegna.net\/wp-content\/uploads\/2022\/05\/Osilo-3-300x300-1-150x150.jpg 150w, https:\/\/www.obiettivosardegna.net\/wp-content\/uploads\/2022\/05\/Osilo-3-300x300-1-60x60.jpg 60w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<p class=\"wp-block-paragraph\">Come secondo formaggio, Michele Cherchi ha presentato il <strong>Pecorino di Osilo<\/strong> dei f.lli Altea, presidio Slow Food, realizzato con una forma caratteristica che rimane pi\u00f9 piccola e pi\u00f9 alta dello standar, con un anno di stagionatura, abbinato al vino Angraris, Mandrolisai Doc Superiore della cantina Fradiles di Atzara. <\/p>\n<\/div><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">A seguire \u00e8 stato servito &#8220;<strong>Sa Marchesa<\/strong>&#8221; Fiore Sardo di Giuseppe Cugusi stagionato 26 mesi.<\/p>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile\" style=\"grid-template-columns:43% auto\"><figure class=\"wp-block-media-text__media\"><img loading=\"lazy\" decoding=\"async\" width=\"552\" height=\"404\" src=\"https:\/\/www.obiettivosardegna.net\/wp-content\/uploads\/2022\/05\/sa-marchesa.png\" alt=\"\" class=\"wp-image-4160 size-full\" srcset=\"https:\/\/www.obiettivosardegna.net\/wp-content\/uploads\/2022\/05\/sa-marchesa.png 552w, https:\/\/www.obiettivosardegna.net\/wp-content\/uploads\/2022\/05\/sa-marchesa-300x220.png 300w, https:\/\/www.obiettivosardegna.net\/wp-content\/uploads\/2022\/05\/sa-marchesa-82x60.png 82w\" sizes=\"auto, (max-width: 552px) 100vw, 552px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<h4 class=\"wp-block-heading\">Sa Marchesa Pecorino da tavola<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Sa Marchesa Fiore Sardo di Giuseppe Cugusi \u00e8 un pecorino da tavola fatto di latte non pastorizzato lavorato a crudo. Non ci sono conservanti n\u00e9 additivi. Il caglio \u00e8 di vitello, si mangia fresco, magari da solo o accompagnato da fichi maturi, uva, pomodoro e il prosciutto.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Se leggermente stagionato si sposa bene con la mostarda di frutta, con il miele, ma anche con le pere e con le noci.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile\" style=\"grid-template-columns:42% auto\"><figure class=\"wp-block-media-text__media\"><img loading=\"lazy\" decoding=\"async\" width=\"580\" height=\"386\" src=\"https:\/\/www.obiettivosardegna.net\/wp-content\/uploads\/2022\/05\/capirni-mannalita-580x386.jpg\" alt=\"\" class=\"wp-image-4150 size-full\" srcset=\"https:\/\/www.obiettivosardegna.net\/wp-content\/uploads\/2022\/05\/capirni-mannalita-580x386.jpg 580w, https:\/\/www.obiettivosardegna.net\/wp-content\/uploads\/2022\/05\/capirni-mannalita-300x200.jpg 300w, https:\/\/www.obiettivosardegna.net\/wp-content\/uploads\/2022\/05\/capirni-mannalita-768x512.jpg 768w, https:\/\/www.obiettivosardegna.net\/wp-content\/uploads\/2022\/05\/capirni-mannalita-90x60.jpg 90w, https:\/\/www.obiettivosardegna.net\/wp-content\/uploads\/2022\/05\/capirni-mannalita.jpg 800w\" sizes=\"auto, (max-width: 580px) 100vw, 580px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<p class=\"has-normal-font-size wp-block-paragraph\">Dall&#8217;azienda <strong>Mannalita di Oliena<\/strong> di Danilo Farina, \u00e8 stato degustato un rotolino di formaggio di capra ricoperto alle erbe di Timo e Rosmarino.<\/p>\n<\/div><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile\" style=\"grid-template-columns:56% auto\"><figure class=\"wp-block-media-text__media\"><img loading=\"lazy\" decoding=\"async\" width=\"580\" height=\"425\" src=\"https:\/\/www.obiettivosardegna.net\/wp-content\/uploads\/2022\/05\/51R06l9o5vL._AC_SL1200_-580x425.jpg\" alt=\"\" class=\"wp-image-4151 size-full\" srcset=\"https:\/\/www.obiettivosardegna.net\/wp-content\/uploads\/2022\/05\/51R06l9o5vL._AC_SL1200_-580x425.jpg 580w, https:\/\/www.obiettivosardegna.net\/wp-content\/uploads\/2022\/05\/51R06l9o5vL._AC_SL1200_-300x220.jpg 300w, https:\/\/www.obiettivosardegna.net\/wp-content\/uploads\/2022\/05\/51R06l9o5vL._AC_SL1200_-768x563.jpg 768w, https:\/\/www.obiettivosardegna.net\/wp-content\/uploads\/2022\/05\/51R06l9o5vL._AC_SL1200_-82x60.jpg 82w, https:\/\/www.obiettivosardegna.net\/wp-content\/uploads\/2022\/05\/51R06l9o5vL._AC_SL1200_.jpg 1200w\" sizes=\"auto, (max-width: 580px) 100vw, 580px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<p class=\"has-normal-font-size wp-block-paragraph\">L&#8217;<strong>azienda Giuseppe Gugusi di Fordongianus<\/strong>, sempre alla ricerca di nuovi gusti, ha trovato ispirazione dal formaggio francese Mordi\u00e8 creando un formaggio di pecora, che pascolano libere in terreni ricchi di piante di mirto, di cui sono ghiotte e che influenza il sapore del latte e in pi\u00f9 viene confezionato con un <strong>sandwich di crema di mirto<\/strong>. Un formaggio che ha richiesto lunghi anni di studio e di prove e grazie all&#8217;aiuto dell&#8217;Agris, che ha fornito il supporto delle analisi chimiche, arrivando cos\u00ec ad un prodotto unico ed eccezzionale.<\/p>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile\" style=\"grid-template-columns:33% auto\"><figure class=\"wp-block-media-text__media\"><img loading=\"lazy\" decoding=\"async\" width=\"256\" height=\"197\" src=\"https:\/\/www.obiettivosardegna.net\/wp-content\/uploads\/2022\/05\/barone.jpg\" alt=\"\" class=\"wp-image-4153 size-full\" srcset=\"https:\/\/www.obiettivosardegna.net\/wp-content\/uploads\/2022\/05\/barone.jpg 256w, https:\/\/www.obiettivosardegna.net\/wp-content\/uploads\/2022\/05\/barone-78x60.jpg 78w\" sizes=\"auto, (max-width: 256px) 100vw, 256px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<p class=\"wp-block-paragraph\">Sono stati degustati altri due formaggi, sempre dell&#8217;azienda Cugusi, il &#8220;<strong>Barone<\/strong>&#8221; al timo selvatico di Gavoi e l&#8217;<strong>Azzone<\/strong> <strong>formggio affumicato con legno di olivastro, mirto e lentischio<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n<\/div><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile\" style=\"grid-template-columns:32% auto\"><figure class=\"wp-block-media-text__media\"><img loading=\"lazy\" decoding=\"async\" width=\"580\" height=\"580\" src=\"https:\/\/www.obiettivosardegna.net\/wp-content\/uploads\/2022\/05\/axridda2-580x580.jpg\" alt=\"\" class=\"wp-image-4154 size-full\" srcset=\"https:\/\/www.obiettivosardegna.net\/wp-content\/uploads\/2022\/05\/axridda2-580x580.jpg 580w, https:\/\/www.obiettivosardegna.net\/wp-content\/uploads\/2022\/05\/axridda2-300x300.jpg 300w, https:\/\/www.obiettivosardegna.net\/wp-content\/uploads\/2022\/05\/axridda2-150x150.jpg 150w, https:\/\/www.obiettivosardegna.net\/wp-content\/uploads\/2022\/05\/axridda2-768x768.jpg 768w, https:\/\/www.obiettivosardegna.net\/wp-content\/uploads\/2022\/05\/axridda2-60x60.jpg 60w, https:\/\/www.obiettivosardegna.net\/wp-content\/uploads\/2022\/05\/axridda2.jpg 1200w\" sizes=\"auto, (max-width: 580px) 100vw, 580px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<p class=\"wp-block-paragraph\">Dell&#8217;azienda <strong>Rino Farci di Escalaplano<\/strong> \u00e8 stato presentato &#8220;<strong>Axridda<\/strong>&#8221; un pecorino, trattato come il formaggio di fossa, \u00e8 stato stagionato protetto prima con un olio di lentischio e poi protetto con un rivestimento con polvere d&#8217;argilla.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La degustazione \u00e8 stata abbinata sia ad un Vermentivo che a  un rosso Carignano del Sulcis superiore, il <strong>Terre Brune della cantina Santadi<\/strong>.<\/p>\n<\/div><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pastori, mandrie, greggi e formaggi ovini, caprini, vaccini e erborinati. Si inizia Domenica mattina con la degustazione di formaggi condotta da Pier Paolo Fiori, Agris Sardegna e Michele Cherchi esperto di formaggi e proprietario di una bottega storica di eccellenze alimentari sarde a conduzione familiare, Salsamenteria Cagliari https:\/\/www.facebook.com\/SalsamenteriaCagliariLa degustazione guidata di vini \u00e8 stata abbinata &hellip; <\/p>\n","protected":false},"author":141,"featured_media":4151,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[256,324],"tags":[416,348,345],"class_list":["post-4145","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-enogastronomia-2","category-vini","tag-fioresardo","tag-formaggi","tag-pecorino"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>L&#039;eno-gastronomia della Sardegna al Vinitaly - I formaggi - Obiettivo Sardegna<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.obiettivosardegna.net\/?p=4145\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"L&#039;eno-gastronomia della Sardegna al Vinitaly - I formaggi - Obiettivo Sardegna\" \/>\n<meta property=\"og:description\" content=\"Pastori, mandrie, greggi e formaggi ovini, caprini, vaccini e erborinati. Si inizia Domenica mattina con la degustazione di formaggi condotta da Pier Paolo Fiori, Agris Sardegna e Michele Cherchi esperto di formaggi e proprietario di una bottega storica di eccellenze alimentari sarde a conduzione familiare, Salsamenteria Cagliari https:\/\/www.facebook.com\/SalsamenteriaCagliariLa degustazione guidata di vini \u00e8 stata abbinata &hellip;\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.obiettivosardegna.net\/?p=4145\" \/>\n<meta property=\"og:site_name\" content=\"Obiettivo Sardegna\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/obiettivosardegnamag?ref=aymt_homepage_panel\" \/>\n<meta property=\"article:published_time\" content=\"2022-05-12T09:47:47+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-05-14T17:27:26+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.obiettivosardegna.net\/wp-content\/uploads\/2022\/05\/51R06l9o5vL._AC_SL1200_.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"880\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Bruno Atzori\" \/>\n<meta name=\"twitter:label1\" content=\"Scritto da\" \/>\n\t<meta name=\"twitter:data1\" content=\"Bruno Atzori\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tempo di lettura stimato\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minuti\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.obiettivosardegna.net\\\/?p=4145#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.obiettivosardegna.net\\\/?p=4145\"},\"author\":{\"name\":\"Bruno Atzori\",\"@id\":\"https:\\\/\\\/www.obiettivosardegna.net\\\/#\\\/schema\\\/person\\\/72165631b0de7fca61abd8aada6da150\"},\"headline\":\"L&#8217;eno-gastronomia della Sardegna al Vinitaly &#8211; 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