Growing up on the Italian island of Sardinia, chef Francesco Mattana was raised on the freshest local food. Fish, eels, crabs, sweet potatoes, red wine – all caught and grown metres from his family home, prepared communally, and shared in the sunshine.
For Mattana and his fellow Sardinians, food isn’t simply fuel – it’s a pastime, a lifestyle, a chance for connection. This, he says, is one of the main reasons why Sardinians live exceptionally long, healthy lives, and why the region has become one of a handful of the globe’s Blue Zones.
