«My name is Vincenzo Porcu as my grandfather, Vincenzo Porcu, who owned two restaurants in Sardinia. I come from Sinnai, a small town in the mountains of Cagliari. I've been working in the restaurant business since I was 14.
«The idea of visiting America first came to me when I was 22. Since then, I have been back and forth to NY many times until I decided to stay in LA, where I was able to have many work experiences. It was during a vacation in 2005 to Los Angeles, that ultimately persuaded me to make this my new home. I love Los Angeles and, in some ways, it reminds me of Sardinia. After working for a large family of restaurateurs, the Drago family, 4Sicilian brothers who have many places in this town, I decided to open my Carasau Sardinian Restaurant in
In Los Angeles, there are many Italian restaurants but they aren't specialized in Sardinian cooking. Even though I have worked all my life in catering, I still don't define myself as a chef but I'm the creator of the Sardinian cooking recipes you can find on the menu.
With the help of some guys who work with me and follow my directions, I prepare the dough for pizza, bread, some traditional Sardinian first courses, and many fish-based dishes. Sardinian cooking is full of traditional recipes, some specialties of our Sardinia menu are:Culurgiones. Potato-filled Ravioli with tomato sauce, mint, and pecorino cheese