In Paris, a unique event shifts the focus to** Sardinian artisanal bread-making** as part of the 9th edition of the Settimana della Cucina Italiana nel Mondo (Italian Cuisine Week in the World). Scheduled for November 21, 2024, the event, titled Ritual Breads of Sardinia, will be hosted at the prestigious Lycée hôtelier Guillaume Tirel. This initiative, conceived by Gian Paolo Cossu, Vice Delegate of the Accademia Italiana della Cucina (AIC) in Paris-Montparnasse, and Carlo Delfino, a publisher from Sassari and author of The Sacredness of Bread in Sardinia, aims to celebrate Sardinia’s ceremonial breads.
The concept emerged during a symposium on bread organized by the Accademia Sarda del Lievito Madre (Sardinian Academy of Sourdough), inspiring Cossu to bring these cultural treasures to Paris. The event will blend educational and gastronomic experiences, offering both informative discussions and tastings to introduce the rich Sardinian bread tradition to a broader audience.
A Collaborative Effort
This initiative owes its realization to the support of various Italian organizations and institutions. In addition to the AIC and Lycée Tirel, the event is backed by the Italian Consulate General in Paris, ICE (Agency for the Promotion of Italian Enterprises Abroad), ENIT (National Tourism Agency), and Sardinian partners such as the IPSAR Costa Smeralda in Arzachena. These combined efforts underscore the commitment to promoting Italian culture while fostering stronger ties between Italy and France.
The Tradition of Sardinian Ritual Breads
Sardinia boasts one of Italy’s richest traditions in ceremonial bread-making, rooted in religious celebrations, agricultural rituals, and life’s milestones. Unlike daily bread, these intricately designed loaves mark special occasions. Shaped by hand into symbolic forms that often depict nature or sacred figures, Sardinian ritual breads embody abundance, protection, and spirituality. Iconic examples include su coccoi a pitzus, crafted for weddings, and su pane de saba, a sweet bread made for festive occasions. Passed down through generations, these breads remain a vital expression of community and tradition. Today, Sardinia’s gastro-folkloric festivals highlight the diverse forms and meanings of these ritual breads, keeping the tradition alive.
Italian Cuisine Week and the AIC
Organized annually by Italy’s Ministry of Foreign Affairs and International Cooperation, Settimana della Cucina Italiana nel Mondo promotes the excellence of Italian gastronomy globally. This year’s theme, Mediterranean Diet and Roots Cuisine: Health and Tradition, emphasizes the health and sustainability of traditional Italian cooking. With over 1,000 events worldwide, the initiative also supports the Tourism of Roots project, connecting Italian expatriate communities with their cultural heritage.
Since 2016, the AIC has been a key partner in this initiative, curating events to preserve and disseminate Italian culinary traditions. The Paris-Montparnasse delegation, known for its collaborations with Lycée Tirel, plays a pivotal role in these efforts, involving Italian culinary schools like IPSAR Costa Smeralda in projects that celebrate regional specialties.
The event dedicated to Sardinian ritual breads is a significant milestone in this collaboration, bringing to Paris a lesser-known yet deeply meaningful aspect of Italian culture. It stands as a testament to Sardinia’s cultural richness and its ability to serve as an ambassador for traditions that intertwine history, art, and spirituality. Through such initiatives, Italy continues to showcase its heritage, celebrating its roots with one of its most symbolic expressions: bread, the essence of life, tradition, and culture.