La replica delle consigliere dimissionarie Arzu e Piroddi al Sindaco di Lanusei Ferreli.

Silvia Arzu e Cinzia Piroddi affermano a gran voce:  “Il ruolo del consigliere non si definisce in base al numero di interventi in Consiglio Comunale, ma per il lavoro costante di rapporto con gli elettori e con la Giunta. Riteniamo di aver svolto tale ruolo con serietà e costanza, purtroppo spesso dovendo fare i conti col fatto che la Giunta e il Sindaco prima di tutti non hanno mai ascoltato le nostre sollecitazioni in merito all’urgenza di importanti problematiche di interesse comune. Alla sarcastica affermazione di Ferreli rispondiamo che amministrare non è una passeggiata al mare, e nemmeno in montagna, dato che, nonostante le continue sollecitazioni interne ed esterne, questa Giunta in due anni non è stata in grado di produrre una proposta dignitosa e concreta, in primis per il nostro Bosco Seleni. Inoltre, per intervenire in Consiglio bisogna essere messi nelle condizioni di poterlo fare. Prima che in Consiglio, i temi dovrebbero essere affrontati e discussi in maggioranza, cosa che difficilmente accadeva”.

Sulle loro dimissioni, aggiungono: “Non eravamo più disposte ad andare in consigli comunali convocati solo per ratificare decisioni già prese da altri o affrontate un’ ora prima. Dice bene il Sindaco quando afferma che “la comunicazione e il coinvolgimento necessitano di comprensione del ruolo e capacità di confronto”, peccato però che si riferisca a due consigliere che non si sono mai assentate e che più di altri hanno partecipato alle attività amministrative. Che fine ha fatto la “Democrazia partecipata” e la condivisione delle scelte che avrebbe dovuto caratterizzare il gruppo della lista “Lanusè2012”? Per quanto riguarda la nostra coscienza civica, ce l’abbiamo ben salda e la esercitiamo ogni giorno sul posto di lavoro, nella famiglia e nella società, quindi rispediamo al mittente questa affermazione che ci offende come persone e come cittadine del paese che amiamo. Le nostre dimissioni dovevano servire anche per aprire una profonda riflessione all’interno dell’amministrazione,  prendiamo atto che le dichiarazioni del Sindaco e dell’Assessore Usai non vanno in questa direzione e auspichiamo che la loro sterile polemica finisca qui. Noi non abbiamo niente da temere dai giudizi del nostro operato, gli altri forse sì”.

On the eastern coast of Sardinia, in Ogliastra, near Capo Bellavista, we can find the ancient village of Arbatax overlooking the sea. A mosaic of colorful houses and charming streets, surrounded by vegetation where you can admire unique natural sceneries.
This corner of paradise, a landing point that welcomes visitors arriving from the sea, preserves authentic food and wine handed down for generations.
In search of the soul of this heritage of traditions, we walk through the doors of the Arbatasar Hotel restaurant, in the heart of Arbatax. Immersed in an extremely refined and elegant environment, we decide to make a journey into the typical Ogliastra and Mediterranean cuisine, led by chef Alberto Secci and his staff of young cooks.

Relax in a hospitable atmosphere, we let ourselves be guided by the staff. Listening to their proposals we are pleasantly surprised by the fact that the ancient recipes of the sea and land tradition meet high-level gastronomic innovation.
An experience that begins with a sea fantasy, in which there are seven different tastings including the sea bream and sea urchin bundles, the mint marinated breed, the prawn tails in an almond and honey crust, and the swordfish “Scabecciu”.

Dishes that recall the history of the fishermen of Arbatax, because every dish, even those reworked, tells and transmits the flavors and aromas of the cuisine of the past. Just think of the bundles, inspired by sea bream and sea urchin ravioli: delicate pastry enriched with a splash of paprika. Even the dish is not left to chance, with the cocktail sauce garnishing the presentation.

Strictly local fish products, as well as the amberjack carpaccio with seasonal fruit and pink pepper. In fact, as the staff explains: “We follow the agricultural production of the area, so this dish, depending on the period, can perhaps be accompanied by strawberries in spring, peaches in summer, and grapes just before autumn.”

We must admit that the choice of the first was really difficult, given the dishes of Arbatasar connoisseurs. We were intrigued, among others, by the black grouper tortello with the filling made with the prized meats of rockfish, mixed and baked in the oven with potatoes and tomatoes. All rolled in a thin sheet of handmade pasta with cuttlefish ink.

In the future, we promised ourselves to taste linguine with prawns enriched with datterini and lime, as well as fregola with cuttlefish ink creamed with prawns.

We continue this gastronomic journey with a square spaghetti with cheese and pepper, mixed with bites of swordfish marinated in orange. A dish in which the savory taste of the sea is enhanced by the acid freshness of citrus fruits.

Enjoying the pleasant evening we treat ourselves to a great classic of the restaurant: baked redfish with potatoes and cherry tomatoes. A dish prepared with sliced ​​fish and cooked with a particular process, where even the service and presentation follow an elegant ritual.

We cannot help but taste the mixed fried fish, loving the softness and taste of these gifts from the Ogliastra sea.

We also recommend the cannonau beef fillet, the result of long and careful processing where the Ogliastra vine par excellence is the basis of a sauce that enhances and completes the taste of the meat.

Also, try the tuna tataki with sesame with julienne of crispy vegetables with ginger. A local raw material is presented in an exotic recipe.

While sipping a good white wine from the Cantine di Alberto Loi di Cardedu, after tasting a red from the Cantina Antichi Poderi di Jerzu, one of the few suppliers rigorously selected by Arbatasar, we close the dinner in the best possible way, with a dessert. We indulge in a classic sebàda topped with bitter honey that enhances the lemon aftertaste of this typical traditional dessert. For the most demanding also the variant with citrus honey or chili pepper.

This excellence of the island deserves to be accompanied by something special, so we decide to be guided by the staff: the advice is a choice between a pompia and gentian liqueur. We opt for the distillate based on the golden yellow mountain plant, pleasant from the first sip with a spicy and refreshing aftertaste, the result of an ancient recipe.

We leave the place with the awareness of coming back as soon as possible, grateful for having rediscovered the true traditional cuisine combined with innovation and creativity. Because only with passion and in-depth knowledge of one’s land can dishes with a unique flavor be prepared, paying homage to them and preserving their authenticity.