Flavors and traditions in Trexenta and Sarcidano: kicking off a journey of local excellence and hospitality. Nine networked municipalities, together with the Chamber of Commerce, will curate an event that emphasizes the centrality of food and an increasing focus on sustainability.
The event
After the success of the past editions, Saboris Antigus returns with the ambition to confirm itself as a reference gastronomic and cultural event in Sardinia and Italy. The new edition was presented at a press conference held on Monday, September 9, at the Cagliari-Oristano Chamber of Commerce. The event, now in its eleventh year-a milestone that underscores the deep connection between centuries-old traditions and the culinary delights of the area-aims to highlight two historic regions of central southern Sardinia: Trexenta and Sarcidano. In fact, the event features nine municipalities of Trexenta and the Sarcidano, united in a circuit together with the Cagliari-Oristano Chamber of Commerce, which leads the way in all promotion of the event, and the Autonomous Region of Sardinia.
Saboris Antigus, the event agenda
Opening the event for the 2024 edition is the town of Gergei on Oct. 27. Next will be Selegas on Nov. 3 and Serri on Nov. 10, Siurgus Donigala and Gesico on Nov. 17 and 24. In December, on Dec. 1 it is the turn of Suelli, on Dec. 8 Guasila, on Dec. 15 Nurri, and on Dec. 22 the festival closes in Mandas. The event was born in 2013 as a food and wine event intended to promote local products. Over the years and through each edition, this initiative has achieved extraordinary results in successfully promoting the entire geographical area, the participating municipalities and their immense tangible and intangible heritage. In fact, the festival has made it possible to publicize on a regional and national level all the riches of this territory: from festivities and folk traditions, to historical monuments, from the recipes of typical dishes that have been handed down for generations, to the processing of the various products that distinguish the municipalities involved, succeeding in attracting numerous visitors to return to these places.
Saboris Antigus, therefore, is not just a series of nine annual events, but an ambitious project that aims to highlight the specificities and potential of this historic inland area of the island. Crucial to an operation of this magnitude was the support of the Chamber of Commerce, which was able to manage all operations with uniformity, thanks to its expertise in promoting the circuits of festivals and local products of excellence, guaranteeing a single, integrated and distinguishable brand communication over time, in which to identify an entire territory and an extended community made up in this case of nine small towns.
Saboris Antigus: what's new in the 11th edition
The new edition aims to broaden the scope of discussion covered by the review by providing moments of confrontation and dialogue on some issues related to food and food consumption thanks to some side events during which some prominent guests will dialogue with some Sardinian chefs. In addition, it is planned to produce a cookbook in which traditional dishes and local raw materials will be the protagonists, but also new gastronomic approaches, thanks to the integration of some recipes proposed by Sardinian chefs who will bring an innovative and contemporary perspective to the proposed dishes. The cookbook, which will be carefully printed and bound and will become a valuable publication, will be developed thanks to the involvement of an expert cook in the preparation of traditional recipes, who will have the task of providing all the useful information to enable the replication of the realization of the gastronomic preparations. The cookbook will also focus on the visual impact of the images, created by Francesco Pruneddu, a professional photographer specializing in food photography.
With the aim of internationalizing the event and expanding its echo beyond national borders, for the first time Saboris Antigus will include the participation of a foreign region in the festival, Crete. In fact, the Greek island, which will be European Gastronomic Region 2026, shows so many affinities with Trexenta and Sarcidano, such as the cultivation of wheat, the production of high-quality olive oil, as well as honey and wine, and products such as snails. A cultural and gastronomic connection that offers the opportunity to create an ideal bridge between the two regions through the organization of a series of events that will celebrate their common traditions.
Saboris Antigus: an event strongly oriented toward environmental sustainability
The 2024 edition also aims to increase awareness of all aspects related to the world of sustainability, promoting the use of organic and short supply chain ingredients, the conservation of natural resources and widespread, sustainable and lasting development, thanks especially to the involvement of the many producers in the area. In addition, compostable products (cutlery, plates, glasses, napkins) will be used during the event, which will reduce the buildup of waste in the environment and simplify its disposal. Separate waste collection will also be encouraged, underscoring the commitment to environmental sustainability, which will be fostered through the strategic distribution of containers made of recyclable materials. “This is an integrated territorial promotion project that the CCIAA supports and promotes ,” Cristiano Erriu, secretary general of the Cagliari-Oristano Chamber of Commerce, said at a press conference. “The enhancement of the traditional and typical productions of the municipalities involved allows, in this case, to also promote the different local tourist, environmental and cultural offers in an integrated and therefore more effective way. The municipalities have shown that they know how to team up and collaborate with each other, giving continuity and ensuring a greater impact on tourists and visitors, and this gives great added value to the project. Another positive element of the circuit is that it is offered in the months traditionally less rich in events and therefore enriches the tourist offer of the whole of Sardinia."
“Saboris Antigus aims to promote the traditions and food and wine aspects of two historic regions of central southern Sardinia, " were the words of Vitangelo Tizzano, president of the CCIAA's Center for Promotional Services for Businesses. ”We believe it is essential to lengthen the tourist season, to broaden the initiatives, promoting them both outside but also inside the island, so that all Sardinians know the inland areas of our region as well. Ilaria Portas, regional councillor for education and culture, told the press conference, "These occasions highlight the cultural riches of these territories. Discovering new treasures is as interesting as going to visit places that are already known. That is why we want to enhance these treasures, making it clear that there is much more to Sardinia. I thank all the mayors involved for their great work and the Cagliari-Oristano Chamber of Commerce, which believed in this project. It is also necessary for us, as the Region of Sardinia, to create a synergy between the various departments to support the event: let us all work together to promote the initiatives in the island's inland areas and make sure that other territories follow this example."
Massimiliano Garau, mayor of Suelli, added, “Saboris Antigus started as an experimental project and has become a structured and established event. It is an important opportunity for all our municipalities, but also to convey awareness to other territories that events of this kind are the right way to enhance centuries-old traditions and culinary delights." “Saboris Antigus is a celebration of community and hospitality ,” said Samuele Antonio Gaviano, mayor of Serri. “It is a postcard, a beautiful business card that highlights our excellences, historical monuments, and the recipes of typical dishes that have been handed down for generations, with the intention of inducing visitors to return at other times of the year, also thanks to the activity of Home Restaurant, private homes of citizens in which it is possible to taste the most authentic hospitality of our villages.
