**The Blissful Adventurer is running about Italy at the moment so in his stead we happily endorse and support the work of the following food & wine writer, Viktorija Todorovska. Please check out this post, leave comments for exchange with the author, and give their blog a read.**
Viktorija is a food and wine adventurer passionate about the Southern
Mediterranean and its people. She is never happier than when making
new discoveries and sharing them with others. Visit her at www.olivacooking.com and check out The Puglian Cookbook: Bringing the Flavors of Puglia Home.
Santu Lussurgiu, a tiny village in Western Sardinia, is not a must-see for most visitors to this breath-taking island. And Sardinians like it that way. Nestled in the Montiferru hills, famous for olive oil, casizolu (unique cow’s milk cheese) and the tender meat of bue rosso, Santu Lussurgiu is a Mecca for food lovers in the know. This little village houses one of the best restaurants in all of Sardinia, a place where food is passion, community, and a sustainable network of family producers who give expression to the land and its history.
In the midst of this land of olive orchards, nuraghe, and bue rosso, the red cow that freely roams the hillsides in search of the best wild greens, is Roberto Flore, a genius in the kitchen. Roberto is the chef of Antica Dimora del Gruccione, an albergo diffuso in the historic center of Santy Lussurgiu. Young and energetic, Roberto is not your stereotypical chef. His welcoming smile instantly puts you at ease and his enthusiasm about Sardinia is balanced by his deep understanding of great food and modern food tastes. Once you taste Roberto’s food, you will want to know this intriguing young chef. And you’ll wonder how he found the time to perfect his culinary skills. Because Roberto also makes delicious (and natural) wine, spicy olive oil, and delightful liqueurs flavored with everything from wild thyme, mint and myrtle to exotic herbs such as artemisia.
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