He has 10,000 followers on Instagram and a very popular blog. The pandemic hasn’t stopped her and has made her community even stronger
SASSARI. There are young people in Sardinia who, through their social profile, are able to transport you to places you do not yet know and teach you things you do not yet know. Young people like Jessica Cani, a 33-year-old food writer from Sulcis, who delights the people who follow her every day by writing about the territory, but above all about cooking.
Her Instagram profile @jessica_cani has recently reached 10,000 “followers. Jessica creates engaging content on a daily basis by telling the tradition and culture hidden behind each dish. Already from a first glance at the feed, ordered and colorful, one immediately perceives that his two great passions: good food and Sardinia.
“Cooking for me has always been a way to get to know other people. Through different dishes I manage to shorten distances – explains Jessica – Food is first of all culture, knowing it allows you to better understand how a person lived, his experiences and the society to which he belongs “
When Jessica creates content she manages to go beyond the simple description of the dish. In a small space, he concentrates the most useful information, expresses himself clearly and chooses the right words. In his profile he entertains by talking about food in its entirety, associating it with art, books and the history of his land.
“Mine is a respectful community, I consider it my little pride – confesses Jessica -. I managed to create a well-defined niche, interested in deepening both the theme of food and wine culture, but also the theme of food in Sardinia. They are people with whom I constantly interact: with some I collaborate, others have become friends, with others I simply share my curiosities “.
The love of food. “The love for food has always accompanied me, wherever I went. I studied and worked for a few years outside Sardinia and at that time I decided to start my online adventure, simply sharing what I tasted and the places I visited. “Only after returning to the island in 2017, Jessica decides to to give life to his project: to tell the island through its food. Initially he interfaces only through Instagram until he opens his blog in 2019: sardegnaquantobasta.com. He needed more space to tell his stories.
Jessica is passionate when it comes to cooking. In addition to expressing its identity through food, it makes its skills available to companies, Sardinian and not, who want to consolidate their online presence. “I have always worked in the communication and food and wine tourism sector. I matured my professionalism in communication agencies, manufacturing companies, restaurants and I never stopped training. “
It’s not just about taste anymore. In an era in which there seems to be a sort of media obsession for the world of food, the consumer most often chooses to live a culinary experience, an experience that is not limited to a simple dish or service but tells, as he teaches Jessica, a place, a story of ingredients, a family tradition. “Companies, especially in this historical period, feel the need to communicate their product through a social profile. There is no longer a difference between online and offline. – Jessica continues – When a company decides to open a profile it is necessary that it is followed and taken care of. There are now many companies online, the difference is in the way they communicate their value. “
The Pandemic. “During the pandemic period I suffered a lot from not being able to move, I love to travel and it was a big limitation. As for Instagram I have not noticed many differences, indeed the time at home has allowed me to devote myself more to my content and my personal training. From the consultancy point of view, of course, there has been a clear stoppage in the sector, luckily some companies have still been able and felt the need to remain active online even during periods of closure “
Conscious consumption. In numerous posts, Jessica demonstrates that she wants to sensitize the people who follow her to the issue of conscious consumption. “We must eat with awareness – he repeats – every day I recommend reading and articles focused on this theme to my community. It is very important to me that people learn about what they bring to the table. “
Jessica carries on her project online, telling her stories with dedication, using food to connect her network and knowledge to create awareness, Jessica spreads her passion. A passion, which shared with others, is even better. “My favorite plate? Without a doubt “Sa Panada”, with lamb and artichokes, my mother’s main dish – concludes Jessica -. In addition to being very good, I find it beautiful, a casket of timeless flavors “.