The project "Mojos e Marigas" takes its name from the ancient definitions related to "containers" or, more precisely, units of measurement for solids (e.g., grain) and liquids (e.g., wine or milk). It already tells a story of agricultural tradition and a time when not everyone owned a scale or a calibrated container for measuring kilos or liters.
Mojos e Marigas is dedicated to promoting the agri-food excellences of the Samugheo territory, incorporating artisanal crafts as complementary elements. The main goal of the event is to enhance local excellence through a marketing and promotion strategy aimed at highlighting the quality and authenticity of products made using traditional methods passed down from generation to generation.
On November 15, the fourth edition of Mojos e Marigas opens in Samugheo, an event that combines food, crafts, and culture. In the afternoon, the inaugural conference will focus on the future of local production and the link between tradition and innovation. This will be followed by experiential workshops, where visitors can discover the knowledge, techniques, and flavors of the area up close. The evening will continue with a party in the square, enlivened by music and live performances. Children will also be protagonists, thanks to creative workshops designed to introduce them to textiles and food in a simple and engaging way.
On November 16, Samugheo will experience the most intense day of Mojos e Marigas, with events spread throughout the town. Visitors will be able to participate in workshops and tastings, watch craft demonstrations, and discover the authentic flavors of local products. Streets and squares will come alive with music and performances, while children will enjoy creative workshops dedicated to textiles and food. An immersive experience that combines food, art, and community.
Samugheo is the guardian of a rich intangible heritage, ranging from dance to traditional clothing, from language to actual rituals passed down from generation to generation, which have become customs in every home: bread making, winemaking, and weaving. To these customs, one must add the production of cheeses, sausages, meats, and honey. This is the focus of our event: to tell you, show you, and let you taste these excellences, which carry the scent of identity, love, and passion for the land.
TENUTE BRABAJANNA
CANTINA SOBERANA
TENUTE DEMELAS
PANE NOSTU
MULINO SULIS
PIACERI SENZA GLUTINE
SALUMIFICIO MARIO MUSU
ANDREA MURA AZIENDA AGRICOLA
FRANCESCA DEMELAS
ARTE SARDA DI FRANCO TATTI
MARIA ANTONIA URRU
SART APP
EMANUELA SADERI - LE BORSE DI MANU
MANIFATTURE TESSILI DEIDDA MARCELLA FLORE ARTIGIANATO SARDO
ESPOSIZIONE MARIA LUISA FRONGIA RICAMI
ANTICO TELAIO
FALEGNAMERIA GIOVANNI BARRA
FALEGNAMERIA EREDI BARRA
CENTRO STAND SARDEGNA
GIUSEPPE PITZALIS ZIGHI ARROSTI
ALESSANDRO MUGHEDDU
RISTORANTE DA BITTU
A RUOTA LIBERA
ANDALA
ALBERGO DA BITTU
B&B MADAU
Samugheo is a charming village of about 2,500 inhabitants, located in the historic region of Mandrolisai.
The municipal area covers approximately 81 square kilometers. It is a place rich in cultuaral and historical evidence that tells of a natural predisposition for agriculture.
Its landscape and morphology, characterized by plateaus and deep gorges, have acted as true walls that, besides keeping the village isolated until the 1950s, without modern roads, cut it off from the ancient “Roman roads,” fostering a small subsistence economy locally. Historical evidence is abundant, telling us that the area was already inhabited between 5500-5000 BC. Near the present-day Castel Medusa (in local toponymy, “Sa Conca ‘e su Casteddu”), there are several caves still geologically alive.
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