Alessandra Guigoni presents the ‘Enciclopedia Enogastronomica della Sardegna’ (Encyclopaedia of Food and Wine in Sardinia) (2025, ISBN: 979-12-200-6433-0)
Cagliari, 25 October 2025 – Sardinia tells its story through its flavours, traditions and extraordinary biodiversity with the release of the “Enciclopedia Enogastronomica della Sardegna”, a new digital work by Alessandra Guigoni, cultural anthropologist and lecturer at the IED in Cagliari.
With over a thousand entries ranging from traditional agri-food products to more than three hundred typical recipes, from wines to cheeses, from cured meats to breads, the encyclopaedia represents a veritable journey into the culinary heart of the island, combining scientific rigour with the ability to engage and excite.
The work is not limited to describing ingredients and dishes: each entry tells the story, origins and evolution of the products, with a careful eye on the anthropological, symbolic and cultural dimensions of Sardinian gastronomy. Alongside the product entries, the encyclopaedia dedicates space to agri-food and wine companies, chefs, restaurateurs and leading figures in the food and wine scene, offering a comprehensive and in-depth overview of food culture in Sardinia.
The encyclopaedia was created thanks to the contribution of a group of highly experienced journalists, researchers and sommeliers: Alessandra Addari, Aldo Brigaglia, Giuseppe Carrus, Sara Casu, Roberta Comunian, Luciano De Pau, Maria Antonietta Dessì, Marco Dettori, Alessandra Frau, Gianni Lovicu, Cristina Mamusa, Amalia P. Menneas, Roberto Pisano, Anna Barbara Pisanu, Maria Pia Rigoldi, Giandomenico Scanu, Antonella Sirigu and Piergiorgio Sedda. This collective effort has made it possible to combine scientific, historical and practical expertise, resulting in a work that is unique in the world of food and wine publishing.
Alessandra Guigoni, with a PhD in Cultural Anthropology from the University of Siena and a post-doc in Cagliari, has dedicated her career to the study of food culture. Author of over ten books, including La lingua dei santi (The Language of Saints), Foodscapes, Saperi e sapori del Mediterraneo (Knowledge and Flavours of the Mediterranean) and Antropologia del mangiare e del bere (Anthropology of Eating and Drinking), and more than sixty scientific articles, she has conducted research in over fifty locations in Sardinia, helping to promote traditional dishes and local agri-food production. Alongside her academic work, Guigoni is a passionate communicator, a registered journalist, active on social media, in digital magazines and on radio and television programmes, capable of making Sardinia’s cultural heritage accessible and engaging.
The “Enciclopedia Enogastronomica della Sardegna” is an essential resource for scholars, enthusiasts, industry professionals and anyone wishing to deepen their knowledge of Sardinian food culture, a digital publishing monument that celebrates the island’s history, tradition and food and wine innovation.
To purchase, the Sellfy platform allows you to easily download the Encyclopaedia in interactive PDF format at a cost of €25 https://alessandraguigoni.sellfy.store/p/enciclopedia-enogastronomica-della-sardegna/
