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Sardinian Heritage
 
The "unofficial" ambassador of Sardinia, Efisio Farris has traveled internationally to promote his islandís cuisine. He has been a featured speaker at national conventions throughout the country in cities such as Washington, Baltimore, New Orleans and New York. He taught cooking classes from Montreal to Jamaica foraudiences of culinary novices to professionals, including at the Institute of Culinary Education and the International Association of Culinary Professionals.
 
Born in 1960 on the island of Sardegna in Orosei, EfisioFarris graduated from A. Manieri Rome with degrees in design and architecture. After managing exclusive resorts in Italy, Efisio oversaw the construction of hotels, villas, offices and shopping centers for I.T.I., the second largest developer in Costa Smerelda. In 1986, while on vacation, Efisio was hired as the manager of an Italian restaurant on the Upper West Side. While serving as manager, he had the pleasure to meet his future wife, Lori.
 
Efisio is a charter member of the Italian Culinary Institute and a member in such diverse organizations as the Italian Table Organization, the Slow Food Organization, and the Texas Convivium of Slow Food. His restaurants are members of the prestigious Gruppo Ristoranti Italiani. His reputation and skills as a restaurateur and chef have led to his appointmentinto the Union Cuochi Regione Sardegna of the Federazione Italiana Cuochi.
 
In April 2002, he was the featured chef at the17th annual Texas Hill Country Wine & Food Festival and has cooked twice at the James Beard House in New York City. In September 2004, Efisio represented Sardinian cuisine with other masters of island fare at the Grand Lido Negril's Epicurean Escape in Jamaica.