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
«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
«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:
