OLBIA / NUORO / ORGOSOLO / ORISTANO
Arrival in Olbia, meeting with the guide and departure to Barbagia, the wildest part of the island, that has maintained the traditions and customs. A stop in Nuoro, to visit the Ethnographic Museum, which includes a room, dedicated to the different types of bread, and another one dedicated to desserts that is representing the highest celebration of culinary of the island, there are so many dishes, they vary in shape and type, depending on the various locations of the Island. Continuation to Orgosolo, in the Supramonte area, famous for being the birthplace of some of the most famous Sardinian bandits. Outdoor dining with the shepherds, with typical Sardinian menu: cold meats, cheeses and typical local bread, lamb stew with potatoes, roast meats, typical Sardinian sweets, wine, water, and brandy. Toward the end of lunch, there will be some Sardinian songs, “A tenores”. In the afternoon, we will be continuing toward Oristano in Campidano, homeland to Eleanor of Arborea, which prolonged the first written law of the island, the famous “Carta de Logu”. We will have a short city tour, accommodation in hotel, and dinner with typical local seafood and overnight.
CABRAS / S. ANTIOCO
Breakfast at hotel, visit to the winery, which produces excellent “Vernaccia”, a typical wine of the area, very used especially with fish dishes. Visit the archaeological area of Tharros and the paleo-Christian church of Saint John in Sinis. Tasting – lunch with typical specialties of the place, the famous burrida fish (Sardinian dogfish Sardinian), fregola (typical handmade dish made of semolina pasta in small balls) cooked with clams, bottarga (dried mullet eggs) consumed with celery or grated with pasta and Sa Merca, (slices of mullet cooked and wrapped in a marsh grass that preserves the flavors). In the afternoon, we will departure to Sulcis. We will have a stop in Iglesias and sightseeing of the city. Evening arrival in S. Antioco, the largest island around Sardinia, colonized and inhabited since ancient times, accommodation in hotel, dinner and overnight.
CARLOFORTE / S. ANTIOCO
Breakfast in hotel and transfer to Calasetta, to embark the local ferry to the Saint Peters’ island, inhabited since 200 years, from a colony of Ligurian refugees, who runaway from the Tunisian island of Tabarka toward Sardinia. On the island, there are still traditions and Liguria dialects also-called tabarchino. We will visit Carloforte; the town was built and named after King Charles Emmanuel III of Savoy, who gave them the permission to move in the island. The locals of the island have always lived on tuna fishing, which is the main dish of the local cuisines. Tasting – lunch with typical local products made with tuna (bottarga, musciemi and buzzonaglia) and Cascà, the Tabarchino couscous, in a local restaurant. Return to Calasetta, and we will continue our journey to S. Antioco to visit Cantina Sardus Pater, which produces wines with grapes: Cannonau, Carignano, Monica, Moscato and white Vermentino. After tasting, we will return to the hotel, dinner and overnight.
CAGLIARI / S. MARIA NAVARRESE
Breakfast and departure to Cagliari to visit the city, the ancient Karalis, it was a very popular city in the antiquity, for its strategic location in the center of the Mediterranean Sea. Tasting – lunch with typical products and fish menu in a seaside restaurant. In the afternoon, departure to Ogliastra, and arrival to S. Maria Navarrese, accommodation in hotel and dinner in a farmhouse in the rural area, with a menu of meats and cheeses of the place, Ogliastra culurgiones (similar to the ravioli but stuffed with potato, cheese and herbs), roasts and typical sweets. There will be overnight at hotel.
DORGALI / CALA GONONE / OLBIA
Breakfast at hotel and departure to Dorgali along the beautiful eastern part of Sardinia, crossing through the Genna Silana with a beautiful glimpse of the mountain. Arrival in Dorgali, a town famous for its Cannonau, and visit to the winery. Continuing our trip toward Cala Gonone and we will have tasting and seafood lunch in a local restaurant. In the afternoon, we will return to Olbia, along the freeway and transfer to the port in time for departure. End of tour.
GROUP RATE MIN. 20 PEOPLE UPON REQUEST