Senses heightened by the simplicity of Sardinian cuisine.

cooking is about the enjoyment of sharing, conviviality, colours, flavours, spices, Aromatic herbs and the wealth of nature. - de GRISOGONO
cooking is about the enjoyment of sharing, conviviality, colours, flavours, spices, Aromatic herbs and the wealth of nature. - de GRISOGONO
cooking is about the enjoyment of sharing, conviviality, colours, flavours, spices, Aromatic herbs and the wealth of nature. - de GRISOGONO

the Scoglia

Pieces above: Fuchsia pink sapphires ring and earrings, BOULE Collection
Amber beads and fuchsia pink sapphires sautoir, BOULE Collection

For Fawaz, cooking is about the enjoyment of sharing, conviviality, colours, flavours, spices, aromatic herbs and the wealth of nature.

While his time in Sardinia is studded with time spent in legendary places such as the Cala di Volpe, the Billionaire, the Cipriani or more intimate locations such as the unspoilt waters of a beach from aboard a boat, the Scoglia or the home of his friend Gianni Pedrinelli, Fawaz Gruosi’s favourite thing is to have a family meal. Simple dishes, cooked with or by the people he loves: uova alla boulangere or ravioli pepperonata.

Senses heightened by the simplicity of Sardinian cuisine. - de GRISOGONO
Senses heightened by the simplicity of Sardinian cuisine. - de GRISOGONO

In the kitchen with Fawaz to make spaghetti alla vongole e bottarga

Ingredients (for 4):

–    4 tablespoons olive oil
–     1/2 white onion finely chopped
–     6 cloves garlic finely chopped
–     600 g clams
–     200 ml dry white wine
–     400 g spaghetti
–     2 fresh parsley chopped
–     3  to 4 tablespoons bottarga (80 g)

Preparation:

1. Cook the spaghetti in a lot of salted boiling water.
2. At the same time, heat two tablespoons olive oil in a large pot or frying pan on medium heat and fry the onion and garlic until soft but not golden. Add clams and white wine and cook on high heat until the clams open and the wine is reduced. Remove any unopened clams.
3. Remove pan from heat.
4. Grate the bottarga with a parmesan grater.
5. Drain spaghetti when al dente and pour into pan.
6. Add 2/3 grated bottarga, and parsley.
7. Season with a little pepper and add two ladles of the water used to cook the pasta. Stir until water becomes a little creamy.
8. Place the spaghetti on a serving dish and sprinkle with the remaining bottarga.
Fawaz adds lemon juice to the recipe as a small additional personal touch.

 

Giani Pedrinelli - Senses heightened by the simplicity of Sardinian cuisine. - de GRISOGONO

Gianni Pedrinelli

He learned this dish from Gianni Pedrinelli, his long-standing friend, whose restaurant is very much an institution in Porto Cervo. Gianni set up his kitchens in a large country house away from the city, on a dirt road. A magical place to dine beneath the starry sky.

A legendary, exclusive place whose visitors’ book could reveal a long list of prestigious guests, celebrities, and artists enthralled with the warm welcome of simple, authentic cuisine. The chef, nicknamed “trovatore” or scout, knows that the magic of cooking depends on the purity and freshness of the products used. This pleasant man remains discreet, speaking in a low voice and always with a smile on his lips. If only these walls could speak.

One cannot move on from Sardinian cuisine without tasting seadas, a treat whose main ingredient – ewe cheese – is reminiscent of Sardinia’s pastoral roots. Served with honey and citrus zest, this dessert is a true journey for the senses.

According to Violetta, the best ones are those eaten at home, in Sardinia

“Sardinia is imbued with the richness and simplicity of Italian cooking. I abide by this rule, which holds that good food consists of simple, authentic dishes. My favourite dishes are the family meals that I have always enjoyed at home.” Fawaz Gruosi - de GRISOGONO

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The Emerald Coast’s style is tinged with a certain relaxed elegance and a distinctive style. - de GRISOGONO A relaxed elegance and distinctive style.
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