It is a culinary tradition which, by right, is part of the culture of the area: the Gallura soup, “suppa cuata”, enters schools thanks to project of the Municipality of Olbia and the Solaria Cooperative which currently manages the school canteens.
After several other city schools, today it was the turn of the children of the primary school in via Nanni to taste the delicious dish, for many, not just the students of foreign origin, it was an absolute novelty. Food considered poor but in fact rich in simple, top quality ingredientsthe dish is now consumed on festive days: made of stale bread, cheese, meat broth and with small variations depending on the place of origin, for the soup served to children in Olbia schools (during the duration of the project which began on Monday and will end tomorrow) the Teltese variant was chosen which replaces, for example, the bread with the fresa, the “spianata”, uses the mixed broth of veal and mutton (to meet the needs of all portions were made with vegetable broth) and is flavored with mint.
“This project And dedicated to the discovery of flavors and ancient traditions. The more than one hundred year history of the dish was explained to the children, how it is made and they discovered the nutritional values of the dish which seems poor but actually gives a lot of nourishment and support – said the councilor for public education and culture, Sabrina Serra – Soon we will have days dedicated to couscous.”
The importance of the project is also the sustainability of the product. «The soup was cooked with zero kilometer products – said the president of the Coop. Solaria, Maria Frisciata – and this is another important message together with the culture of good food, the environment and resources.”
The school director of the first club was present at the day, Giuseppina Anna Rita Pino.
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