The Oristanese region, extended around the Tirso valley, is one of the most fertile and generous areas of Sardinia.  Its coasts, marshes and hinterland offer visitors vast, rich tasting, genuine treasures. 
Come and discover one of the most famous delicacies of the Oristanese; la bottarga or “Sardinian caviar", obtained with dried mullet roe, served as an appetiser seasoned with excellent local extra virgin olive oil or grated, dried, over pasta.  Another speciality, “merca", is prepared with boiled mullet, served cold and wrapped in marsh herbs. Fish soup or soup with mussels and clams are other good delicacies. 
For those who don't enjoy fish, there are many delicious first courses like lorighittas with wild boar sauce as well as many savoury Sardinian-Modicana beef dishes. 
The pickled vegetables and cheeses used to prepare delicious desserts are also excellent. 
Amongst the desserts and wines, in addition to those common to the Campidano area, is “mostaccioli"; typical recipe of the Oristanese.  Another of its wines to be remembered is the well known Vernaccia that can accompany fish-based second courses or be sipped (best if aged 2 years) with dessert. 


 

Other possible itineraries include:
Fordongianus (Roman baths, Traiani Forum, Gothic-Aragonese church of  S. Lussorio), Abbasanta (Nuraghe of Losa), Paulilatino (S. Cristina archaeological area, archaeological-ethnographic museum), Tadasuni (museum of musical instruments), Santulussurgiu (Roman-Pisan church of S.  Leonardo, museum of farm technology).