Maintaining and promoting Sardinian culinary traditions across the nation is a young man’s dream, Sebastiano Pranteddu of Aritzo (central Sardinia).
The Sardinian carapigna differs from other icy compositions because ice is not an ingredient itself, though over time the original slush has probably evolved to a more refined sorbet through the use of the “barrile”, which holds the “carapignera”.
The technology used is to refrigerate a metallic container filled with water, sugar and organic lemon juice surrounded by a mixture of ice and salt. The container is manually turned in very rapid movements to create an icy crust inside the container.
Check out this interesting video that shows the making of the original carapigna: https://www.youtube.com/watch?v=TARnev4xUMU
Shared by Patricia at www.simplychillout.com