Tag Archives: sardinia

From Sardinia to Australia and back

A few days ago I came across an article on the Sardinian online magazine “La nuova Sardegna“, telling a story that put in very close relation “my two islands” – that is Sardinia and Australia – in an unexpected and touching way.

I read about the now teenager girl Gabriella Scanu, Australian by nationality and Sardinian by origin, who was born “accidentally” in Sassari (note: in North Sardinia) while her parents were on holiday in Sardinia.

The birth happened prematurely in May 2006 while her mom Jacqueline and dad Nando were not far from the San Pietro’s Clinic, where the two co-stars of this fairy tale worked: the pediatric surgeon Ninni Dessanti and the neonatologist Fernando Cossu.

Born with a serious malformation to her digestive system, the baby was saved by an urgent operation successfully carried out by the two doctors.

Ten years after, in July 2016, the girl’s longest wish was granted: her parents took her back to Sassari. Once there, she met her heroes again and presented them with very special (and very Aussie!) talismans: a couple of koala plushies!

Teenager Gabriella lives in Wollongong, NSW. Despite a “bad start”, she has always been perfectly healthy. She now plans her next trip to Sardinia: whenever she would have children, she will take them on a trip to the city that holds her heart!

Original article in Italian on La Nuova Sardegna Online.

Event: Fathers Day Lunch and Membership Renewal – 16th August 2015

We are pleased to invite you and your family to our next event.

Fathers Day Lunch and Membership Renewal
Gathering for family and friends with great sardinian food and music

Date: 16th August 2015
Time: 11:30am membership renewals, then lunch
Location: All Hallows Church Hall, Halley Street, Five Dock NSW

Lunch will consist of two course meal including pasta and maialetto arrosto. BYO beer or wine

Online booking via Eventbrite

Or call Committee members:
Laura – 0414 295 367
Assunta – 0418 435 834
Tania – 0416 046 708
Gavina – 0415 236 356

Chanson Corse et Sarde: estratto dell’album di Paola et Thierry

Sorry, this entry is only available in Italian. For the sake of viewer convenience, the content is shown below in the alternative language. You may click the link to switch the active language.

I cantautori corsi Paola et Thierry hanno pubblicato il loro primo disco “Per Tè / Po Tui“, un incontro tra le lingue native di Corsica e Sardegna.

Con grande passione hanno composto i 9 brani dell’album in collaborazione con autori provenienti dalle due regioni. Il disco è stato pubblicato nell’agosto 2014 in Corsica e Sardegna.

Pubblichiamo di seguito un video-estratto dell’album.

Maggiori informazioni sulla pagina Facebook ufficiale.

Sardinia, an island at your fingertips

It is impossible to know what musical instruments they played artists of the time along with launeddas (the typical instrument consists of three bamboo reeds, whose origin is traced back to the VIII century BC, on the basis of a bronze statuette depicting a player found in the countryside of Ittiri), but presumably it was the oldest of all and that is the voice, which most likely nuragici practiced for a long time, since they are able to develop an incredible choir, the tenor (on concordu, of content on contrattu or s’aggorropamentu currently typical of the barbaric), demonstrating good knowledge of the principles of harmony in the polyphony. In 2005, UNESCO classified them as the Oral and Intangible Heritage of Humanity.

Much could and should be said, on the Sardinian cuisine. It is based on very simple ingredients derived from the tradition of pastoral and farming and seafaring tradition along the coasts. It is very diverse and varies from region to region, not only in the name of the food but also in the ingredients.

As appetizers are very popular wild boar ham, sausages and hams Irgoli Aritzo accompanied by olives and mushrooms, while the dishes based on fish you can choose from several seafood appetizers.

First dishes are the “malloreddus” (semolina dumplings topped with tomato sauce and sausages), the “culurjonis” (dumplings stuffed with ricotta and mint or with a filling of potato, cheese and mint), whose ingredients vary from region to region, the bread “frattau” (carasau soaked in broth with tomato sauce and poached egg), the “Suppa cuata” or “Suppa gadduresa” (bread, cheese – “casju spiattatu”, spices, cheese , all softened with broth cow and cooked in the oven), “knows fregula” (soup of beef broth with semolina pasta processed into small lumps as couscous).

For main dishes, roasts are a particular feature of the island cuisine while that of the pig (“on porcheddu arrustu”) is considered an emblem. And the list could go on for pages.

Sardinia is from centuries of emigration: the Sardinians who live outside of Sardinia, according to the latest statistics, there are about 500,000. Although it has always been a weak migration, the large diaspora originated in the postwar years with the end of the work for the construction of large public works (dams, roads, reforestation), run jointly by the state and by individuals in order to modernize the ‘Island.

Many shepherds and farmers become workers and masons, soon found themselves out of work, while the plan for economic growth promised by various governments, was slow to materialize. This created a stream of emigration which is mainly directed towards the industrial areas of northern Italy, where they settled more than 200,000 Sardis.

They left the island in many, fleeing the crisis of the inner zones and agglomerations, finding work in all productive activities, in public office, factories, hospitals, universities.

Many, though by emigrating, not give up their traditional shepherd and with the flocks, moved to Tuscany, Lazio and Emilia Romagna, revitalizing territories now in danger of abandonment. Those who left the island to go to Europe, about 150,000, settled in Germany (60,000), many in France, Belgium (30,000), Switzerland (28,000), less numerous in England (about a thousand).

In earlier times, towards the end of ‘the nineteenth century, an important migratory flow went in the Americas and Australia. Even today in Argentina alone, there are over a hundred thousand people of Sardinian origin. Just in that distant country was established that Giovanni Piras from Mamoiada that various contested historical research and identify with the Argentine president Juan Peron.

And in Australia, the Sardinian community has always been very active: the various clubs and associations currently operating are served and still serve as a valuable point of reference and historical past. It is a classic example of the Sardinian Association of NSW. In addition to classic typical activities of a club, the Association has been very active in maintaining and developing cultural contacts with the Region of Sardinia to just engage the community Sardinia, the Italian and the largest Australian community in moments of encounter and culture.

Therefore, for those who decide to get around Sardinia without having to make intercontinental travel, you can count on the Sardinian Culture Club of Sydney and all other Australian clubs all over the country. But for those who want to discover at first hand this wonderful island, do not worry, Sardinia has always been to use air transport to counter the effects of insularity, that led her to develop a good network of services and facilities well distributed the territory.

Especially in recent years, the airport traffic has recorded strong increases in the number of flights and passengers, confirming that Sardinia is a market among the most active and interesting Italian and European market. Sardinia opens its doors to the world!