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Gastronomy in Gennargentu
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The Gennargentu territory is rather rugged, characterised by alternating mountains, plateaux and steep valleys. It is for the most part uninhabited but considerable fauna and flora can be found here; in amongst the holm oak, oak and small junipers, it still provides a natural habitat for the bald eagle. Along with this splendid bird's cries, you will hear typical animal sounds from sheep, goats and cows. In this area, life revolves around farming and so does the local cuisine!
Don't be frightened by the silence you'll come across in this Barbaricino area; it has allowed for the conservation of an antique culture which will slowly be revealed to you by the local hospitality of its towns.
Seulo, Aritzo, Desulo, Tonara, Fonni, Gavoi, Ollolai.
Duration: 3 days
Seulo
In Barbagia you will often have the chance to taste gastronomic products from all over Sardinia like its cheeses and meats (especially lamb and pork) with which the local Barbaricini prepare their meals, occasionally following traditional methods.
Our journey begins in Seulo, a small town in the southern part of Barbagia. Given the abundance of chestnuts and hazelnuts in the area, you might get the chance to taste some excellent nougat.
Aritzo
With its mountainous climate and forests, Aritzo is the ideal destination for devoted hikers. In the town's centre you can admire the church of S. Michele Arcangelo dating back to the 1500's, the Arangino castle and the Tacco Texile, picturesque calcareous rock visible from town. During the local celebration in October, be sure to taste the chestnuts or the chestnut soup sa castagna istrampada. Another local speciality is the typical sorbet sa carapigna which in the past brought this town economic fortunes.
Desulo
Continuing towards Desulo, quaint town with wooden balconies, it's still possible to find women dressed in their traditional and colourful costumes. To be pointed out is the ethnographic Museum 溺ontanaru" and above all the surrounding forests and its products for which a festival is held in November.
Tonara
Arriving in Tonara, a town famous for its nougat and for the bells put on sheep and cows; you might as well sit down for a meal!
Taste the savoury appetisers 菟rosciuttu" (ham, often smoked or from wild boar), 都artizzu" (pork or wild boar sausage), 杜arandula" (pork speciality), 田asu axedu" (slightly bitter, sliced and curdled cheese) followed by culurgiones de patata (potato and fresh cheese-filled ravioli) or minestra cun casu e'murgia (flavourful cheese and potato soup). Next are the typical roasted meats; pork and lamb or alternatively stewed lamb with onions and potatoes, sa tratalia e sa corda (sheep or goat innards, wrapped in entrails and roasted), 妬s coccois de cibudda o casu" (savoury roll filled with tomatoes, salted cheese and onions), all accompanied by the excellent, local red wine; Cannonau. Except for a few variations, these are more or less the most typical dishes you will find throughout your journey.
Fonni
In Fonni, another destination for both winter and summer holidays, you can admire the town centre and its traditional houses built with granite, taste goat cheese produced in one of the local cheese factories and try the traditional biscotti 都avoiardi", Sardinian variation on this biscuit.
Gavoi, Ollollai
Journeying on towards Gavoi, a village situated in a wonderful location, let's stop at lake Gusana, one of the most beautiful, artificial Sardinian lakes. Our trip finishes in Ollollai, town surrounded by extensive forests and granite rocks, also famous for its asphodel-woven baskets.
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21°c /
27°c
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18°c /
28°c
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14°c /
29°c
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14°c /
29°c
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