Genuine flavors and secrets of longevity

A culinary journey through the goodness of Sardinia

A sentimental and scientific journey to the heart of the Blue Zone

In 2015, when I was shooting the documentary Il Club dei Centenari, I had the privilege of immersing myself in the extraordinary world of my homeland, Ogliastra, the land of centenarians and authentic flavours. Since then, my life has taken an unexpected turn, and I’ve become a real expert in longevity, albeit without a background in science. This specialisation led in 2022 to the first Longevity Fest in Porto Cervo, and September this year will see the third edition.

Discovering Sardinian food

Beyond food: a unique model for life

It’s no surprise that I was born and grew up in Ogliastra province, in my mother’s village Urzulei, where I spent my childhood in the welcoming home of my grandparents. My memories are intertwined with the intoxicating aromas of the culurgiones and fregula, kid, mutton and pork, cured ham and wild greens that graced our table every day. But longevity isn’t only about food, however genuine and delicious. It’s a real lifestyle, characterised by a slow rhythm that follows the cycles of nature, by the hard manual work that keeps us moving and connects us with the land, by a strong sense of community and by the pleasure of spending time together.

Debunking the myths

All too often the focus is solely on the question “What do centenarians eat?”, as if the recipe for a long life could be encapsulated in a list of miracle foods. But the real question is “What do centenarians not eat?” and the answer is simple: preserved, exotic and refined foods. Their diet is based on fresh, local, seasonal produce, processed very little; basically, all ultra-processed foods are off-limits. Contrary to the common belief, meat is not banned from the diet of Sardinian centenarians. However, it’s eaten in moderation, and it always comes from animals raised with love and care, roaming freely in the vast landscapes of the Supramonte and Gennargentu. Once upon a time the diet of Sardinian shepherds was rich in carbohydrates, primarily pane carasau made with sourdough starter, cheeses such as casa ascedu and wild vegetables and herbs. One of the most unusual things I tried during my journey was sa fitta e lande, a type of bread made from an emulsion of clay and boiled acorns: bitter-tasting, but packed with nutritional benefits. Probably due to the combination of the tannins in the acorns - far higher levels than in wine - and the purifying power of clay. Just like in traditional Chinese medicine and Indian Ayurveda, for Sardinians longevity and health start with a correct diet to create the perfect balance to prevent disease.