The Sulcis area is considered one of the oldest lands having emerged from water; fossil remnants discovered here date back as far as the Caenozoic. Numerous pre-nuraghic and nuraghic evidence can also be found here including examples, true treasures, from the Punic-Roman, Byzantine and Pisan periods. The Sulcitano is tightly tied to farming and shepherding activities and subsequently, increasingly characterised by the presence of the cheese and wine industries.
If you have a passion for archaeology, love uncontaminated forests, views of enchanted beaches and above all, simple but genuine cuisine, then Sulcis is the year-round destination made just for you.
Teulada,S. Anna Arresi, Santadi, Villaperuccio, Nuxis, Tratalias, S.Antioco, Calasetta, Carloforte.
Duration: 3-4 days
Teulada, S. Anna Arresi
Departing from Cagliari and heading in the direction of S. Margherita di Pula, you leave the Sulcitano regional road and take the spectacular southern coastal road to arrive at Teulada, a gracious town complete of handicrafts and enchanting beaches. Continuing in the direction of S. Anna Arresi, a small village of nuraghic origin, past the sand dunes in Porto Pino where an international jazz festival is hosted at the beginning of September, you come to Santadi. Here, stops at the forest of S. Pantaleo, the caves of “Is Zuddas" (among the most beautiful in Sardinia) and the Phoenician-Punic fortress “Pani Loriga" are recommended. Finally, a few of this town's gastronomic treasures include its prestigious cheeses and wines which are increasingly appreciated. A local choice dish is the “pillonis de taccula" (groups of eight blackbirds or thrush, boiled and seasoned with myrtle).
Villaperuccio, Nuxis
Arriving at Villaperuccio, where the Neolithic necropolis of Montessu and its domus de janas are situated, our journey continues towards Nuxis and the rural church of S. Elia, dating back to the late Byzantine period.
Tratalias
Let's visit Tratalias and its magnificent Roman-Pisan church of S. Maria, in grey trachyte. Often in the interior areas, local gastronomic products are tied to the earth; for example, dried sausage, pickled olives, fresh sheep cheese, fresh pasta filled with ricotta cheese and saffron-seasoned vegetables, also known as “i culingionis a sa maurredina" or lastly, lemon-seasoned, stewed lamb. Typical of the region, especially in autumn, are the vegetable tortes with aromatic herbs and side-dishes including local mushrooms.
S. Antioco, Calasetta, Carloforte
The Sulcitano encompasses both an Island and town of the same name; S. Antioco, as well as picturesque Calasetta where dishes like “pilau de Calasetta" (semi-solid, lobster-based soup) or tuna “musciame", accompanied by one of the Island's renowned wines, are absolutely a must. Carloforte, on the island of S. Pietro, offers equally scrumptious, tuna-based specialities.
