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.

Il sistema sanitario del Sud Sardegna si scherma contro l’ondata di maltempo. In seguito all’allerta rossa diramata dalla Protezione Civile, le principali aziende ospedaliere del Cagliaritano e del Sulcis Iglesiente hanno attivato le Unità di Crisi, una misura eccezionale per coordinare i soccorsi e garantire la sicurezza di pazienti e operatori durante il picco della tempesta.

La direttiva è chiara: negli ospedali dell’Arnas Brotzu, al Policlinico Duilio Casula di Monserrato e al San Giovanni di Dio, l’attività ordinaria subisce una drastica riduzione. Per le giornate di oggi e domani, verranno erogate esclusivamente le prestazioni urgenti e non differibili.

L’Unità di Crisi del Brotzu opererà in costante raccordo con le autorità regionali per assicurare la continuità assistenziale, mentre i protocolli di pronto intervento sono già stati attivati in tutti i reparti critici.

Anche l’ASL Sulcis ha alzato il livello di protezione per gli uffici amministrativi per cui è stata disposta la chiusura fisica con ricorso al lavoro agile per il personale non sanitario; e i poliambulatori che restano aperti, ma l’erogazione delle visite è soggetta a variazioni dell’ultimo minuto. Il personale sta già provvedendo a informare i pazienti su possibili assenze degli specialisti dovute a problemi di viabilità. Restano regolarmente garantite tutte le prestazioni sanitarie vitali.

La gestione dell’emergenza è in costante divenire. Al momento, la sospensione delle attività non urgenti riguarda il blocco di oggi e domani. Per la giornata di mercoledì 21 gennaio, le direzioni sanitarie aggiorneranno le disposizioni solo dopo il nuovo bollettino della Protezione Civile: se le condizioni meteo miglioreranno, si procederà alla graduale riprogrammazione delle visite saltate.

Le autorità sanitarie invitano i cittadini a recarsi nei presidi ospedalieri solo in caso di effettiva necessità, per non intasare le vie di comunicazione e permettere ai mezzi di soccorso di operare con la massima rapidità.