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The city of Nuoro is situated almost in the centre of Sardinia on a granite plateau at the base of Mount Ortobene. The highest Sardinian mountain ranges surround this province's capital city, almost protecting it from external influences and contamination. Nuoro is perhaps the only Sardinian capital that has been able to keep its oldest, local traditions intact. You'll discover simple flavours amongst its cuisine, perhaps a little strong, but definitely genuine.
If you visit Nuoro, be sure to take in the spectacular view from atop Mount Ortobene. After having soothed your soul, sit down and treat your pallet to a meal!
Nuoro, Mamoiada, Orani, Sarule
Duration: 2 days
Nuoro
You must make a stop in Nuoro's historical downtown, complete with characteristic shortcuts and narrow streets. Stop and visit the Sanctuary of the Madonna delle Grazie, the Museo della Vita e delle Tradizioni Popolari Sarde (Museum of the life and traditions of the Sardinian people), the Museum Deleddiano; birthplace of author Grazia Deledda and finally the cathedral dedicated to S. Maria della Neve.
Gastronomic products include cheeses, produced all over the Island, dried sausage, lamb and pork meat and wine. One of the local specialities is “su pani frattau" or pane carasau (flat, very thin and crunchy bread) dipped into boiling water and seasoned with tomato sauce, sheep-cheese and a poached egg.
Typical dishes common to the entire region of Barbagia include “sa minestra e'merca" (curdled sheep-milk dish) with potatoes, tomatoes and pasta. Alternatively you can try “su filindeu" (a thin pasta braid cooked in sheep-broth and seasoned with abundant fresh cheese). The entrées are all meat-based; “su porcheddu e s'anzone arrustu" (roast pork and lamb), “sa corda e su tataliu" (roasted skewered sheep or goat innards wrapped in entrails). “su casizzolu arrustu (local cheese) roasted and covered with honey, making it a side-dish or dessert.
Typical sweets in Nuoro include sa seadas (deep-fried pastry filled with fresh cheese and covered in sugar or bitter honey), “sa confettura" (orange rind and toasted, sliced almonds, all dipped in honey), “caschettas" (hazelnut and honey twists), “sa tiliccas de sapa e meli" (local sweet bread with honey). Lunch in Nuoro, with all of this rich food, is always accompanied by a good bottle Vernaccia and of Cannonau from Oliena.
Mamoiada, Orani, Sarule
Next visit Mamoiada, famous for its archaic and picturesque Carnival, Orani, where the well-known artist Costantino Nivola was born and to whom a museum has been dedicated and Sarule including Mount Gonare with its most unique summit on which you will find the small, medieval church of Madonna di Gonare.
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