The heart of the city prepares to rediscover the flavors of tradition. On Saturday October 10 the third edition of A fora li brasgeri returns to Sassari, the widespread gastronomy event organized by the Municipality in collaboration with the Eat&Buffas association. The event will transform the squares and streets of the historic center into a taste itinerary, aimed at enhancing the authenticity of the territory through conviviality and the involvement of city clubs.
Widespread roasting and taste itineraries
The event, which will begin around 6:30 PM, involves the setup of ten stations distributed across nine characteristic locations of Old Sassari. Participants can choose between two circuits, identified by the colors red and blue, to taste local specialties such as zimino, capocollo, pancetta, and roasted large snails. The stops will touch key points such as Piazza San Donato, Piazza della Frumentaria, and Piazza Duomo, involving about one hundred operators from local clubs.
The ticket price is set at 15 euros, a figure that includes five tasting coupons, bread, and a glass of wine for each stop. Tickets will be available for purchase at the stand in Piazza Azuni starting from October 9. To complete the atmosphere, musical entertainment will be provided by Sassarese folk groups, with a concert by the band Sonos de Manos scheduled for the evening of October 9.
Identity in the kitchen and haute cuisine
The day of October 10 will open in the morning with Identità in cucina, an appointment at the City Hall dedicated to the role of food and wine as a lever for tourism. The round table, moderated by marketing and communication experts, will see contributions from historians, producers, and institutions to reflect on how food can become a tool for territorial storytelling.
The program also includes a haute cuisine moment curated by chef Fabio Zago in the courtyard of the Palazzo Ducale. Through a show cooking event and a paid lunch, Zago will reinterpret traditional Sassarese dishes, such as fainè and gnocchetti, in a contemporary key, creating an ideal bridge between gastronomic research and the popular dimension of the evening braziers.