Coming soon, in a elegant boxed sets, the Encyclopedia curated by Alessandra Guigoni: an in-depth exploration of Sardinian products, recipes, culture, and territory.
Sardinia is preparing to welcome a new, essential testament to its culinary tradition: the Enogastronomic Encyclopedia of Sardinia, an imposing work by anthropologist, journalist, and lecturer Alessandra Guigoni, published by the prestigious Carlo Delfino publishing house in Sassari.
Alessandra Guigoni, an anthropologist with a PhD in Cultural Anthropology from the University of Siena and a post-doc in Cagliari, currently teaches Cultural Anthropology at IED (European Institute of Design). Her career is strongly marked by her dedication to the study of food culture: she is the author of several books, including Foodscapes and Antropologia del mangiare e del bere, and more than 60 articles on food-related topics, from biodiversity to Sardinian wine.
Her research in Sardinia has taken her to more than 50 locations to document historical dishes and highlight traditional productions. She has collaborated with institutions such as ISRE (Istituto Superiore Regionale Etnografico di Nuoro), festivals (Scirarindi, Appetitosamente), and local projects in the fields of gastronomy and tourism.
Content and structure of the work
The publication is presented in two volumes contained in an elegant box set, designed to provide a comprehensive overview of Sardinian food and wine culture. Altogether, the work exceeds 1,000 pages, richly illustrated with color images, photographs, and drawings.
It includes more than 800 entries dedicated to traditional agri-food products (wines, cheeses, cured meats, breads, and Sardinian pasta varieties), as well as over 300 traditional recipes, allowing readers to experience the island’s flavors firsthand. The entries explore the history, symbolism, and cultural significance of the products, while also including practical tips for preparing the dishes.
The volumes also feature technical sheets on local food and wine companies, alongside portraits of chefs, restaurateurs, and other key figures in the sector. Additional original contributions delve into the history of Sardinian gastronomy and dining, native cultivars, local animal breeds, and agricultural biodiversity. A detailed and updated bibliography supports readers wishing to further their research.
A group of 38 experts — scholars and food journalists — contributed in-depth entries on local cuisines, agriculture, pastoralism, bread-making, and winemaking. The volumes are equipped with detailed indexes that make it easy to navigate among recipes, places, personalities, and products.
Purpose and cultural value
“This Encyclopedia is a necessary endeavor,” says Guigoni, “to put down in black and white a heritage that risks being passed on only orally and thus lost.”
The work stands as a snapshot of the present, a scientific yet accessible tool that tells the stories, flavors, and identities of an island-microcosm, with its diverse territories such as Gallura, Sulcis, Nurra, and Sarrabus, to name just a few.
The Enogastronomic Encyclopedia of Sardinia represents an unprecedented achievement in the enhancement of the island’s food culture. A monumental project, the result of three years of work and extensive collaboration with local experts, it offers readers, enthusiasts, cultural operators, and food professionals an indispensable reference.
Thanks to its completeness, accessibility, and anthropological depth, the work asserts the value of Sardinia’s culinary memory and ensures its continuity for future generations.
The encyclopedia, due out at the end of the summer, can be pre-ordered at the special price of €150 if reserved by September 30 through the publisher Carlo Delfino.
Information and booking
Carlo Delfino Editore
Via Caniga, 29/B Sassari, Italy
Tel. +39 079 262661
Email: info@carlodelfinoeditore.it