Three Women, One Kitchen: The Story of I Mandorli
Assunta, the Root
Assunta is ninety-nine years old and lives in Ogliastra, one of the world's five Blue Zones, where — they say — time moves differently. Her cooking belongs to the important occasions: weddings, feasts, days worth remembering. Her dish is ghisau, a slow-braised larded beef stew made in Sardinia for generations.
Ghisau
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Susanna, the Continuity
Susanna inherited her mother's recipes and cooked them for years in the family restaurant — a place that, along the SS125, the "Orientale Sarda" road famous among motorcyclists for its endless curves and sweeping views over the sea and mountains of Ogliastra, made more than one traveller pull over for a good meal. Her signature dessert is ricotta cake with lemon zest and acquavite.
Ricotta cake with lemon zest and acquavite
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Carla Maria Giulia, the Evolution
Carla Maria Giulia trained at the Alma culinary school to bring new technique to an old kitchen. Her dish is paccheri with confit tomatoes and cistus honey, a rare wild honey from the Sardinian scrubland, intense and lingering, like the landscape it comes from.
Paccheri with confit tomatoes and cistus honey
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