{"id":1147,"date":"2017-12-26T22:45:25","date_gmt":"2017-12-26T21:45:25","guid":{"rendered":"https:\/\/www.tasteofsardinia.it\/?page_id=1147"},"modified":"2017-12-26T23:22:47","modified_gmt":"2017-12-26T22:22:47","slug":"chef-antonino-sanna","status":"publish","type":"page","link":"https:\/\/www.tasteofsardinia.it\/?page_id=1147","title":{"rendered":"CHEF ANTONINO SANNA"},"content":{"rendered":"<p>In occasione del concorso Nazionale vinicolo BINU, organizzato dalle Camere di Commercio\u00a0 di Oristano e Nuoro e in collaborazione dell&#8217;agenzia Regionale AGRIS e LAORE e la consulenza enologica della Fondazione Italiana Sommelier, l&#8217;Associazione Italiana Sommelier e l&#8217;Organizzazione Nazionale Assaggiatori di Vino, \u00e8 stata prparata la Cena di Gala con l&#8217;abbinamento di alcuni vini vincitori del concorso\u00a0 dallo chef Antonino Sanna.<\/p>\n<p>Lo chef Antonino Sanna, originario di Bonarcado, dal 2010 \u00e8 Executive chef dell\u2019 \u202aHotel Excelsior Venice Lido Resort\u202c. Per il men\u00f9 della cena di gala della 72 esima edizione della Mostra del cinema di Venezia, Sanna ha previsto addirittura un\u2019ottantina di portate per i quasi 1100 invitati, tra i quali le star del cinema mondiale.<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-1156 aligncenter\" src=\"https:\/\/www.tasteofsardinia.it\/wp-content\/uploads\/2017\/12\/CENA-CHEF-ANTONINO-SANNA-0221.jpg\" alt=\"\" width=\"640\" height=\"438\" srcset=\"https:\/\/www.tasteofsardinia.it\/wp-content\/uploads\/2017\/12\/CENA-CHEF-ANTONINO-SANNA-0221.jpg 640w, https:\/\/www.tasteofsardinia.it\/wp-content\/uploads\/2017\/12\/CENA-CHEF-ANTONINO-SANNA-0221-600x411.jpg 600w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>Antonino Sanna, apprezzato docente dell\u2019ALMA, la scuola internazionale di cucina italiana, qualche anno fa aveva tenuto a Oristano un corso di cucina promosso dalla Confcommercio provinciale.Non \u00e8 la prima volta che Antonino Sanna abbina il suo nome al grande evento cinematografico di Venezia. E\u2019 cos\u00ec gi\u00e0 da alcuni anni. In un\u2019intervista lo chef aveva rivelato che uno dei divi a farlo preoccupare di pi\u00f9 \u00e8 stato Robert Redford: \u201cVoleva solo cibi biologici, pane e crackers con farine di aziende certificate e con precise certificazioni\u201d.<\/p>\n<p>Il men\u00f9 della cena \u00e8 stato aperto con <strong>Perle di mare\u00a0<\/strong>gamberetto rosso mi-cut, capesanta, calamaro puntina su\u00a0 letto cremoso di zucca allo zenzero.<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"wp-image-1158 aligncenter\" src=\"https:\/\/www.tasteofsardinia.it\/wp-content\/uploads\/2017\/12\/CENA-CHEF-ANTONINO-SANNA-0253-1.jpg\" alt=\"\" width=\"600\" height=\"400\" srcset=\"https:\/\/www.tasteofsardinia.it\/wp-content\/uploads\/2017\/12\/CENA-CHEF-ANTONINO-SANNA-0253-1.jpg 640w, https:\/\/www.tasteofsardinia.it\/wp-content\/uploads\/2017\/12\/CENA-CHEF-ANTONINO-SANNA-0253-1-600x400.jpg 600w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/p>\n<p>Il vino in abbinamneto \u00e8 <strong>Casa Vittorino\u00a0<\/strong>Prosecco Superiore di Valdobbiadene Docg 2016 &#8211; Astoria Vini.<\/p>\n<p>Come primo\u00a0<strong>Carnaroli della Valle del tirso mantecato<\/strong> con Anguille affumicate, crescione e scorza di agrumi canditi accomapgnato con\u00a0<strong>Sp\u00e8ra<\/strong> Vermentino di Gallura Docg 2016 &#8211; Siddura Soc. Agr.<\/p>\n<p>&nbsp;<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"wp-image-1150 aligncenter\" src=\"https:\/\/www.tasteofsardinia.it\/wp-content\/uploads\/2017\/12\/CENA-CHEF-ANTONINO-SANNA-0278.jpg\" alt=\"\" width=\"600\" height=\"598\" srcset=\"https:\/\/www.tasteofsardinia.it\/wp-content\/uploads\/2017\/12\/CENA-CHEF-ANTONINO-SANNA-0278.jpg 640w, https:\/\/www.tasteofsardinia.it\/wp-content\/uploads\/2017\/12\/CENA-CHEF-ANTONINO-SANNA-0278-100x100.jpg 100w, https:\/\/www.tasteofsardinia.it\/wp-content\/uploads\/2017\/12\/CENA-CHEF-ANTONINO-SANNA-0278-600x598.jpg 600w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/p>\n<p>A seguire\u00a0<strong>Raviolo con scampi carciofo e bottarga fresca<\/strong> in brodetto leggero, accompagnato da <strong>Rosa To\u00a0<\/strong>Cannonau di Sardegna Doc 2016 Soc. Agr. Rigatteri<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"wp-image-1151 aligncenter\" src=\"https:\/\/www.tasteofsardinia.it\/wp-content\/uploads\/2017\/12\/CENA-CHEF-ANTONINO-SANNA-0285.jpg\" alt=\"\" width=\"600\" height=\"899\" \/><\/p>\n<p>e come intermezzo\u00a0<strong>Sorbetto alla <\/strong><strong>mela<\/strong> <strong>verde e senzero.<\/strong><\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"wp-image-1152 aligncenter\" src=\"https:\/\/www.tasteofsardinia.it\/wp-content\/uploads\/2017\/12\/CENA-CHEF-ANTONINO-SANNA-0287.jpg\" alt=\"\" width=\"600\" height=\"411\" srcset=\"https:\/\/www.tasteofsardinia.it\/wp-content\/uploads\/2017\/12\/CENA-CHEF-ANTONINO-SANNA-0287.jpg 640w, https:\/\/www.tasteofsardinia.it\/wp-content\/uploads\/2017\/12\/CENA-CHEF-ANTONINO-SANNA-0287-600x411.jpg 600w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/p>\n<p>Come secondo\u00a0<strong>Suprema di branzino <\/strong>con Guazzetto di cardoncello aromatico abbinato a un\u00a0<strong>Karmis<\/strong> Tharros Cuv\u00e8e Igt 2016 -Az. Vinicola Contini.<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter wp-image-1153\" src=\"https:\/\/www.tasteofsardinia.it\/wp-content\/uploads\/2017\/12\/CENA-CHEF-ANTONINO-SANNA-0296.jpg\" alt=\"\" width=\"600\" height=\"516\" srcset=\"https:\/\/www.tasteofsardinia.it\/wp-content\/uploads\/2017\/12\/CENA-CHEF-ANTONINO-SANNA-0296.jpg 640w, https:\/\/www.tasteofsardinia.it\/wp-content\/uploads\/2017\/12\/CENA-CHEF-ANTONINO-SANNA-0296-600x516.jpg 600w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/p>\n<p>A seguire\u00a0<strong>Guancetto di vitella cotta a bassa temperatura,<\/strong> con fondente di cardi e crema di pecorino dolce abbinato con <strong>Antiogu<\/strong>\u00a0Mandrolisai Doc 2014 &#8211; Fradiles snc<\/p>\n<p>Per finire un superbo dolce <strong>Eleonora&#8217;s <\/strong>con<strong> Malvasia di Bosa <\/strong>doc 2011 Az. Vinicola Emilio Oggianu<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter wp-image-1154\" src=\"https:\/\/www.tasteofsardinia.it\/wp-content\/uploads\/2017\/12\/CENA-CHEF-ANTONINO-SANNA-0332.jpg\" alt=\"\" width=\"600\" height=\"472\" srcset=\"https:\/\/www.tasteofsardinia.it\/wp-content\/uploads\/2017\/12\/CENA-CHEF-ANTONINO-SANNA-0332.jpg 640w, https:\/\/www.tasteofsardinia.it\/wp-content\/uploads\/2017\/12\/CENA-CHEF-ANTONINO-SANNA-0332-600x472.jpg 600w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter wp-image-1157\" src=\"https:\/\/www.tasteofsardinia.it\/wp-content\/uploads\/2017\/12\/CENA-CHEF-ANTONINO-SANNA-0311.jpg\" alt=\"\" width=\"600\" height=\"400\" srcset=\"https:\/\/www.tasteofsardinia.it\/wp-content\/uploads\/2017\/12\/CENA-CHEF-ANTONINO-SANNA-0311.jpg 640w, https:\/\/www.tasteofsardinia.it\/wp-content\/uploads\/2017\/12\/CENA-CHEF-ANTONINO-SANNA-0311-600x400.jpg 600w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/p>\n<p>Qui lo slide show completo della cena.<br \/>\n<a data-flickr-embed=\"true\"  href=\"https:\/\/www.flickr.com\/photos\/obiettivosardegna\/albums\/72157691505206055\" title=\"Antonino Sanna\"><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/farm5.staticflickr.com\/4727\/38604468254_f4aa461283_z.jpg\" width=\"640\" height=\"438\" alt=\"Antonino Sanna\"><\/a><script async src=\"\/\/embedr.flickr.com\/assets\/client-code.js\" charset=\"utf-8\"><\/script><\/p>\n<p>&nbsp;<\/p>\n<p>Testi e foto di Bruno Atzori \u00a9<\/p>\n","protected":false},"excerpt":{"rendered":"<p>In occasione del concorso Nazionale vinicolo BINU, organizzato dalle Camere di Commercio\u00a0 di Oristano e Nuoro e in collaborazione dell&#8217;agenzia Regionale AGRIS e LAORE e la consulenza enologica della Fondazione Italiana Sommelier, l&#8217;Associazione Italiana Sommelier e l&#8217;Organizzazione Nazionale Assaggiatori di Vino, \u00e8 stata prparata la Cena di Gala con l&#8217;abbinamento di alcuni vini vincitori del<\/p>\n","protected":false},"author":1,"featured_media":1159,"parent":455,"menu_order":1,"comment_status":"closed","ping_status":"closed","template":"page-fullwidth.php","meta":{"footnotes":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v16.7 - 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