If you love Italian cuisine and you are curious to try the menu of a Sardinian restaurant, read the interview with the Sardinian restaurateur Vincenzo Porcu.
«My name is Vincenzo Porcu as my grandfather Vincenzo Porcu who owned two restaurants in Sardinia. I come from Sìnnai, a small town in the mountains of Cagliari. I’ve been working in the restaurant business since I was 14. Between 16 and 19 years of age, I moved to Cagliari town to work in another restaurant while from 19 to 22 years of age I went to live and work in a restaurant in the city of Florence».
Carasau Sardinian Restaurant in Culver City: Sardinian cooking recipes by Vincenzo
![typical Sardinian cuisine](https://i0.wp.com/foodietaly.com/wp-content/uploads/2021/02/carasau-1-min.jpg?resize=308%2C307&ssl=1)
«The idea of visiting America first came to me when I was 22. Since then I have been back to NY many times until I decided to stay and I was able to have many work experiences. In 2005, however, I went on vacation to Los Angeles: after that trip, I never went back to New York. I love Los Angeles and, in some ways, it reminds me of Sardinia. After working for a large family of restaurateurs, the Drago family, 4 Sicilian brothers who have 14 places in this town, I decided to open my Carasau Sardinian Restaurant in Culver City».
Taste Carasau Sardinia menu
![Carasau bread and Sardinian cooking recipes](https://i0.wp.com/foodietaly.com/wp-content/uploads/2021/02/carasau-3-min.jpg?resize=289%2C288&ssl=1)
«In Los Angeles, there are many Italian restaurants but they aren’t specialized in Sardinian cooking. Even though I have worked all my life in catering, I still don’t define myself as a chef but I’m the creator of the Sardinian cooking recipes you can find on the menu.
With the help of some guys who work with me and follow my directions, I prepare the dough for pizza, bread, some traditional Sardinian first courses, and many fish-based dishes. Sardinian cooking is full of traditional recipes, some specialties of our Sardinia menu are:
- Culurgiones. Potato-filled Ravioli with tomato sauce, mint, and pecorino cheese;
- Malloredus Capidanese. Pork sausage, saffron, fennel seed, tomato sauce, and pecorino cheese;
- Pollo Carasau. Breaded chicken breast with house-made chips, arugula, and cherry tomatoes».
Listen to the full interview on Foodietaly’s Anchor channel: