Cradle of Nuragic civilization, Sardinia is the second largest island in the Mediterranean Sea. The keeper of a story that makes it an island of unique ethnic and linguistic peculiarities.
Everything here seems to be different from the rest of Italy: the food, the buildings, from music to language. This journey will take us to discover ancient knowledge and tastes, dialects and traditions, but at the same time varied landscapes, arts and crafts of one of the most famous Italian places.
Sardinian traditional cuisine is simple. Based on natural ingredients, but also rich, thanks to the variety of the area able to offer fresh products in every season. It’s also very creative, ready to daring combinations but always well done. The culinary tradition of Sardinia, despite her being island is not only or mainly marine, not being Sardinia is a land of fishermen only, and having always been cautious the relationship between the Sardinians and the sea.
Sardinian cuisine is indeed first of all linked to the shepherds and peasants. We will find out meat, cheeses, breads in different shapes, sweet cheese, almonds and honey, wines and spirits reminiscent of the flavors and scents of the Mediterranean . But when land and sea meet, where the fishing tradition is strong, the results are stunning, like the case of Bottarga. Follow us on Facebook!
HIGHLIGHTS OF THIS HOLIDAY
- Ancient knowledge handed down to prepare typical local products
- Walks in nature, eating with shepherds and tasting wine
- Visit to old boroughs, gather of wild herbs and relax on the beach
- Traditional fresh pasta: Malloreddus, Ravioli, Seadas, Culurgionis, Panadas, Fregola Sarda
- Wines and liqueurs: Nuragus, Monica, Girò, Nasco, Cannonau, Vernaccia, Acquavite, Mirto
- Casizolu cheese, Fiore Sardo cheese, porceddu, bottarga, Carasau bread, sheep meat, olive oil
|IMPORTANT NOTE||The schedule might be subject to change; Depending on your needs and your requests, we can provide you individual services (accomodation, land service, guide service, single tours and activities) or a full package tour;|
|Availability||January, February, March, April, May, June, September, October, November, December|
|What is included||2 visits to wine cellars and tasting of wine and local products, 9 nights in Hotel 3***, all cooking workshops, assistance of English/Italian speaking guide during the whole journey, FB treatment – Breakfast and lunch/dinners, lunch/dinners after each workshops, transport and transfers in GT Bus or 9-seater coach, truffle hunting with a skilled guide and lunch with white truffle, visits to ancient monasteries|
|What is not included||– All not expressed in the “What is included”, 1 dinner with lobster in Alghero, flights to and from Cagliari, Optional activities, − extra drinks, − Personal Expenses|
Day 1 – Cagliari/Arbus
Arrival at Cagliari Elmas International Airport and transfer by GT Bus or 9-seater coach to Arbus.
Accommodation in Agritourism and relax. In the evening transfer to Sardara. Visit to the estate and the cellar and tasting of four different types of local wines (Nuragus, Monica, Girò, Nasco). Return to our Agritourism for dinner and overnight stay.
Day 2 – Arbus/Piscinas/Arbus
Breakfast and workshop on fresh pasta Ravioli and lunch. In the afternoon transfer to Piscinas to visit the highest sand dunes of Europe and opportunity to go to the beach. Visit to a local vineyards and a cellar for wine tasting. Return to our Agritourism for dinner with very typical Porceddu Sardo and overnight stay.
Day 3 – Arbus/Cabras/Alghero
Breakfast and workshop on pasta Malloreddus and lunch. In the afternoon, transfer to Cabras to visit the Cooperative which produces the traditional and valuable Bottarga of Sardegna. In the evening visit to a cellar and tasting of the white and red wines of their own production. Tasting of the typical Vernaccia di Oristano. Transfer to the Agritourism in Tottubella, close to Alghero, for dinner and overnight stay.
Day 4 – Alghero
Breakfast and workshop on fresh pasta Purulzones and other typical recipes and lunch. In the evening, optional visit to Alghero craftshops and its centre and optional dinner with lobsters, very typical of this area. Return to our Agritourism and overnight stay.
Day 5 – Alghero/Monti/Su Canale
Breakfast and workshop on fresh pasta Panadas and other typical recipes and lunch. In the afternoon transfer to Monti for a visit to a cellar and tasting of white wine Vermentino di Gallura. Continuation to Su Canale for accommodation in the Agritourism, dinner and overnight stay.
Day 6 – Su Canale/Berchidda/Su Canale
After breakfast, stroll in the surroundings to gather local herbs and workshop on how to cook them. After lunch, transfer to Berchidda to visit a local distillery and tasting of Acquavite and Mirto. Return to our Agritourism for dinner with typical Gallurese Soup and overnight stay.
Day 7 – Su Canale/Orgosolo/Fonni
Breakfast and transfer to Orgosolo to hike in the woods of Supramonte Mountains for a “lunch with the shepherds” eating typical and tasty meal prepared with fresh ingredients. In the evening visit the village famous for its “murales” and transfer to Fonni in Agritourism. Dinner and overnight stay.
Day 8 – Fonni/Gavoi/Fonni
Early breakfast, milking cows and workshop on how to prepare Seadas with cheese and lunch. Time for resting and transfer to Gavoi for a workshop on typical Fregola Sarda and dinner. Return to the Agritourism and overnight stay.
Day 9 – Fonni/Gavoi/Jerzu/San Sperate
Breakfast and transfer to Gavoi for a workshop on pasta Culurgionis and lunch. After lunch transfer to Jerzu to visit a typical cellar and wine tasting of Cannonau. In the evening transfer to San Sperate and accommodation in our hotel. Dinner and opportunity to visit the borough by night. Accommodation in our hotel and overnight stay.
Day 10 – San Sperate/Cagliari
After breakfast, transfer by GT Bus or 9-seater coach to the airport. Departure from Cagliari and end of the journey.