Take a cook, an entrepreneur, a baker, all in their thirties, all passionate about their job and eager to bring to their city a breath of fresh air through a new way of conceiving the kitchen: in the restaurant “Per mezzo di”, where what matters is the seasonality and freshness of the ingredients, every dish can be veganized and enjoyed by anyone.

The cuisine of the restaurant in via Oristano is 100% inclusive: normally an omnivore, a vegan, and a vegetarian could never sit at the same table, at “Per mezzo di” the chef, with a strong experience in a prestigious vegan luxury restaurant, knows well how to please everyone. And here the fondue can be enjoyed by a vegan, an intolerant, or by those who can eat the cheese without problems because they will prepare it in two versions as well as the peach cheesecake: the baker will take it to the same table, the one with our three diners of different culinary opinions.

Let’s start the journey of taste with an aperitif based on cold cuts and cheeses of our territory: shoulder flake, guanciale, coppa and smoked sausage of Desulo, semi-seasoned pecorino and goat cheese, casizolu of sheep with raw milk and cream of pecorino cheese with truffle, all strictly by Orotelli. The right touch of freshness and flavor is given by the orange jam together with the olives and eggplants in the oil of the house cooked under vacuum and at low temperature.

We continue with handmade culurgiones stuffed with sheep’s ricotta and wild herbs harvested by hand directly by the chef (borage, chicory, and nettle), accompanied by a beef sauce made in infusion with chamomile and beef tartare seasoned with smoked Maldon salt, capers, and fennel.

If you prefer fish to meat, the chef offers handmade tortelli with Sardinian semolina pasta with a filling of fresh ombrina, cream of fresh peas cooked in a broth of the same ombrina, smoothies and sifted to make the sauce silky and smooth, shelled mussels and clams and dripping of cuttlefish ink. The dish is decorated with salicornia and pea shoots.

The vegan diner will have an easy life and a proposal, among many, of all respect: fresh tagliolini accompanied by vegan zucchini pesto, cashews toasted in a pan, confit tomatoes, and land of dehydrated black olives.

For the second courses we find earth products, a cube of beef sirloin cooked at low temperature accompanied by caramelized peach with brown sugar and salt crystals, and Parmigiano Reggiano ice cream aged 25 months.

The vegan proposal includes a bowl with fresh vegetables, veg cheese, pumpkin quenelle cooked in the oven and cold smoked with wild mountain herbs.

It is impossible not to try the desserts, which the baker can also prepare in a veg version. We tasted a wonderful stracciatella cheesecake covered with 70% dark chocolate and toasted cashews.

Inclusiveness is not only in the kitchen: the restaurant is a type B social cooperative, therefore aimed at the employment of socially disadvantaged subjects through professionalization paths. Among the staff, there is Anissa, a committed stylish, and attentive waitress and she will not be the first nor the last worker in charge of the service in the room hired through the possibilities of the legal form of the company.

Elisa e Anissa, Alessio e Omar

Love for experimentation, eye, and heart attentive to the needs of each customer, cuisine based on the use of all the ingredients with a view to the good use of raw materials against waste, selection of seasonal products, and, as far as possible, of our territory, handmade pasta and bread. By means of, good food in the center of Cagliari.

Mentre la Sardegna si prepara a fronteggiare la fase più acuta della tempesta Harry, il grido d’aiuto più accorato arriva da chi si occupa degli ultimi. La LIDA di Olbia ha lanciato in queste ore un appello urgente a tutti i proprietari di animali e ai cittadini, affinché nessuno venga lasciato indietro o esposto alla furia degli elementi.

Le previsioni meteo per i prossimi giorni descrivono uno scenario critico: allerta rossa, piogge torrenziali e, soprattutto, venti di burrasca forte con raffiche che potrebbero raggiungere l’intensità di tempesta. In questo contesto, un cane legato a una catena o un animale chiuso in un riparo di fortuna rischia la vita.

“Non fateli uscire da soli, date un riparo sicuro a quelli tenuti all’esterno”, spiegano i volontari della LIDA. L’appello è rivolto in particolare a chi gestisce animali in luoghi isolati, stazzi o cortili: “Un gesto di responsabilità può fare la differenza tra la vita e la morte per creature inconsapevoli ed esposte”.

La LIDA raccomanda alcune azioni immediate per garantire la protezione degli animali:

• Ritiro in casa o in locali chiusi: Evitare che gli animali restino all’aperto durante i picchi di attività elettrica e vento forte.
• Niente catene o recinti isolati: Gli animali legati non hanno possibilità di fuga in caso di allagamenti o crolli.
• Monitoraggio costante: I temporali e i forti boati possono causare panico, portando gli animali a scappare e a smarrirsi.

Nonostante la preoccupazione per il proprio rifugio, che ospita centinaia di trovatelli, la LIDA ha confermato che resterà operativa giorno e notte. L’obiettivo è monitorare la situazione interna e intervenire laddove possibile, ma la collaborazione della popolazione è ritenuta fondamentale per evitare stragi silenziose nelle campagne e nelle periferie.

“Ringraziamo chi accoglierà il nostro appello”, concludono i volontari, ricordando che la sicurezza di una comunità, in un momento di allerta rossa, si misura anche dal grado di protezione verso i più vulnerabili.