📅 6 August 2026 – 6.00 pm
📍 Uri / Santa Cadrina Archaeological Site The first day features two hands-on workshops dedicated to traditional knowledge and flavours. The Andarinos (Amaretti) Workshop guides participants through the preparation of amaretti, from choosing the ingredients to the techniques involved, right through to the secrets of the trade for making this traditional sweet. The experience concludes with a dinner included in the price, featuring artichoke lasagne, lamb stew with artichokes and potatoes, freshly made amaretti and wine from Uri. The Cheese and Ricotta Workshop takes place at the Santa Cadrina Archaeological Site. The workshop is led by Dr Francesco Murru, an agronomist and director of the Agriexport Sardegna plant, dairy technician Dr Sebastiano Brancazzu, and Professor Giovanni Antonio Farris, president of the Sardinian Academy of Sourdough. The workshop takes participants to the heart of Sardinian pastoral tradition through the processing of curd, the shaping of cheese wheels and the production of ricotta. At the end, participants can sample the freshly prepared products alongside traditional bread made with sourdough. Dinner features artichoke lasagne, lamb stew with artichokes and potatoes, a traditional dessert and wine from Uri. The Summer Artichoke Festival, now in its sixteenth year, is an event in the ‘Experiences’ series exploring the flavours and traditions of the Sardegna, dedicated to the Sardinian Spiny Artichoke PDO, the culture and hospitality of Uri. Organised by the Pro Loco of Uri under the patronage of the local council, the event continues in the tradition of the historic Spring Artichoke Festival, which in March 2026 was awarded the EPLI ‘Festival of Excellence’ Quality Mark. → Go to the full event