Chef Davide Atzeni brings a contemporary loquacity to ancestral Sardinian flavors at Coxinendi in Sanluri. The kitchen operates with a 'primitive' technical philosophy, utilizing field herbs and forgotten grains to revive the island’s culinary grammar. The octopus is twice-cooked—marinated and then roasted to achieve a snap-crisp skin that yields to a tender, gelatinous interior. Ravioli filled with meat and sweet potato showcase a delicate lamination, served with a simple, herb-infused butter that allows the ingredient quality to shine. Aromas of wood smoke and toasted semolina define the rustic atmosphere. A signature cannolo di carasau replaces traditional pastry with brittle, paper-thin flatbread, filled with a dark chocolate heart that balances bitterness with the salt of the grain. This is a technical exploration of the Marmilla region, where the chef’s Parisian training is applied to the raw, mineral-rich produce of his homeland.