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 Roberto Petza

Roberto Petza

Roberto soon became incredibly passionate about Sardinian food, and wanted the rest of the world to know just how special it was. In March 2005, he opened a second restaurant, Lisboa; a bistro dedicated to researching and spreading awareness of Sardinian ingredients. It specifically documents local herbs, such as the saffron cultivated in San Gavino Monreale, and is responsible for keeping the soul and spirit of Sardinian cuisine alive today.

His two restaurants were well established and succeeding, but everything changed for Roberto in 2009, when he was helping a documentary crew film housewives making pasta in the remote Sardinina village of Siddi. The mayor asked him if he would like to open a restaurant in the area, which was once home to a huge pastificio (pasta factory). At first Roberto declined, but eventually changed his mind when he saw how much history surrounded the remote village. One year later and S’Apposentu was moved again, taking residence in an Art Nouveau mansion built in the 1900s for the owners of the derelict pasta factory. It retained its Michelin star, and Roberto uses it as his base to continually champion Sardinian ingredients and cuisine. The awards kept coming, and in 2014 Roberto won a Lavazza Prime award for serving some of the best espresso coffee in the country.

Three things you should know

Suckling pig is prepared in a particular way in Sardinia, with the skin lightly charred under burning hay to remove all the hairs. It is local customs and traditions like this that Roberto is dedicated to preserving.

Roberto also runs an academy in Siddi which connects the farmers, producers and chefs of tomorrow to ensure Sardinia remains an important area for food and drink.

Despite leaving the world of carpentry, Roberto's restaurant is still full of furniture that he has made himself.