Cagliari and its surrounding urban centres constitute a single, vast residential and productive area but are also characterised by natural areas like the Molentargius and Santa Gilla marshes (important bird and wildlife sanctuaries), the valley of Gutturu Mannu in Assemini or that of the Sette Fratelli in Sinnai.
The coasts and beaches in the Cagliaritano area, including those of Is Mortorius, Cala Regina or Mari Pintau, right up to Villasimius, should also be visited by those stopping in Cagliari.
Its elaborate artistic and handicraft products, archaeological sites, important architectural examples and lastly, its gastronomic specialities are all valid reasons to visit this region. Cagliari, Quartu S. Elena, Assemini, Pula.
Duration: 2 days
Cagliari, Quartu S.Elena
If you're in one of Cagliari's numerous restaurants, make sure to taste the local fish specialities including “su pruppu a cabuzzeddu" (squid salad), “cambaredda cun ollu e limoni" (shrimp seasoned with oil and lemon), “findeus cun arrizzonis" (pasta with sea urchin), “zuppa de pisci a sa casteddaia" (a local fish-based soup) or “burrida" (marinated dogfish). If you can, make sure to visit Quartu S.Elena too. It has a beautiful downtown area, wonderful bread and traditional sweets; “civraxiu" (bread made of whole wheat and fine bran), “moddizzosu" (soft, thick, sliceable bread) and “coccoi" (bread decorated with fine bran flour). Very old, vast almond-tree crops are the basis for the this area's almond-based dessert tradition; guelfos, candelaus, pastissus, gattò; ornately and finely decorated sweets all made with almond fillings. Not to be forgotten are the pirichittus, pabassinas, pardulas, and “ pane e'saba".
Assemini, Pula
You can't refuse tasting Assemini's true, local speciality: “sa panada", a flaky pastry torte, filled with abundant local products like eels and potatoes or lamb and peas. If on the other hand you happen to find yourselves in the ruins of the Phoenician-Roman city of Nora, don't forget to try the truly tasty tomatoes from Pula.
