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A 6 Course Feast by Chef Lorenzo De Petris at Da Maria

A 6 Course Feast by Chef Lorenzo De Petris at Da Maria

FoodieS Team
27 May 2024

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Sardegna’s food culture is strictly divided into food from the land and food from the sea. It’s a region rich in traditions and culture, boasting a variety of ecosystems ranging from mountains, woods, and plains to stretches of largely uninhabited territories, as well as rocky coasts and sandy beaches. 

The globally renowned dish Porceddu—a whole roasted suckling pig—is one of the traditional Sardinian foods that will be available at night. It is a dish close to the hearts of the Balinese here in Indonesia. Additionally, Chef De Petris will highlight products from the sea, including Bottarga from the region of Cabras—a delicacy produced in Sardegna.

Beverage Director Denny Bakiev introduces a special cocktail for the night—a riff on the classic Garibaldi. Spumoni is made with Italian gin (O’ndina) with native botanicals, guava-infused Capri, freshly pressed mandarin topped with tonic water, and garnished with dehydrated black olives.

As we prepare for the final chapter in our regional dinner series and the tour of this much-loved country, which is fruitful in its product and inspiration, the Sardegna dining experience will be one not to miss.

Da Maria

Jl. Petitenget No.170, Kerobokan Kelod, Kec. Kuta Utara, Kabupaten Badung, Bali 80361

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