Calling all food lovers! For one week only, Vancouver’s La Tana brings back su filindeu, the rare and intricate Sardinian pasta known as the “threads of god.” Available from November 4 to 8, this culinary treasure makes a third annual appearance thanks to a special collaboration with Cucina Fine Foods.
La Tana’s head chef Kenny Kao and Banda Volpi’s Phil Scarfone have crafted a unique spin on this traditional delicacy: Saffron Su Filindeu in a tomato brodo with braised lamb, confit fennel, and pecorino Romano. Perfect for lunch or dinner, the dish promises a delightful balance of flavors—delicate pasta, savory lamb, and a hint of saffron.
Su filindeu, almost lost to time, was once crafted only by a few artisans in Nuoro, Sardinia. Made exclusively for La Tana by pasta master Raffaella Marongiu Selis, this batch is a testament to Sardinia’s commitment to preserving its culinary heritage.
“Bringing su filindeu to La Tana each year is incredibly special,” says Paul Grunberg, co-founder of Banda Volpi. “It’s not easy to find outside Nuoro, so we’re grateful to share this delicacy with our guests.”
Pair the dish with the recommended Pietradolce Etna Rosso, a mineral-rich red from Sicily, perfect for enhancing the saffron and lamb notes.
Don’t miss this exclusive experience—reserve online to enjoy su filindeu while it lasts! —Noa Nichol
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