Islands in an island..Sant’Antioco and San Pietro

Islands in an island. If Sardinia has maintained its ancestral traditions due to its isolation and insularity then  Sant’Antioco and Carloforte even more so and are super, extra characteristic. Situated in the southwest of the island, these small islets have managed to keep the originality and authenticity of their culture and values. Sant’Antioco and Carloforte are  by far a different tourism. SANT’ANTIOCO

This islet, located in the province of Carbonia-Iglesias, is accessible by road, as a few years ago a bridge was built linking it to Sardinia’s main island.This has reduced the distance considerably and it doesn’t feel at all as though  you are crossing the sea to another  island. (more…)

Delicate pottery..

Pottery has an age old tradition in Sardinia, the most important archeological museums of the island treasure remains that date back over 5,000 years.  The production of everyday objects has passed from the expert Nuragic hands to  those of the Punic, Roman,  Medieval civilisations, but only became significant in 1900. To this day,  this ancient craft is a fundamental element of Sardinian heritage,  one has to thank  local artisans; their passion and enthusiasm have kept  it alive and it’s a joy to see the infinite assortment of beautifully hand-made plates, jugs, lamps, ashtrays, coffee cups, saucers  in the shop windows. The decorations are mainly based on the local fauna  often depicting a lapwing, I find the  patterns  very delicate and usually in "mild"  colours, giving an overall effect of  quiet elegance. The cities and villages that boast a long tradition in the world of  pottery and ceramics include Oristano, Pabillonis, Dorgali, Sassari and Siniscola, though the greatest production is concentrated in Cagliari,  in particular in Assemini, where skilled pottery masters which have received endless lists of awards at national and international competitions, still display their magical ability at the potter’s wheel. (more…)

How to make “sa panadas”

Panadas are a typical dish from a very small town called Assemini, only 15 km from Cagliari. They are very delicious meat and vegetable pies, the traditional and truly Sardinian version has eel as a filling and is very, very good. Meat Panada Serves 4 For the pastry:  300 gr /  10 ½ oz plain flour 20 gr/ ¾ oz lard at room temperature Salty warm water Meat filling: 300 gr/ 101/2 oz beef, pork or lamb chopped; 300 gr/ 10 ½ oz potatoes, artichokes or peas; Salt, pepper, sundried tomatoes, parsley, garlic; 2 tablespoons of olive oil (more…)

Domus de Janas

  The  Janas are imaginary creatures of the Sardinian popular tradition, tiny women with a volatile temperament, a bit  witches and a bit fairies, both kind and naughty. Much smaller than humans, in some way they make one think of a Sardinian version of female elves. By no means spiritual creatures, but demons in the Greek meaning , in other words beings between the human and the divine sphere. Their tiny size allowed them to live in the “Domus” which are smaller than normal houses built in the rocks.   This is obviously a Sardinian legend which combines these magical figures with the millenarian stone lodgings and  sounds just like the beginning of a fairy tale.  The Domus are in truth caves dug in rocks by  ancient Sardinian civilisations over 5,000 years ago,  there are many spread all over the island,  from Cagliari all the way up to Santa Teresa di Gallura. (more…)

Wonderful and healthy (!) olive oil


  One of the joys in life is to pour  extra virgin  olive oil onto some fresh bread and  savour it in all its glory. The oil’s  tangy  and intense flavour is quite unique and unbeatable!  The many bruschettas, pizzas and salads  would be  quite impossible to imagine without it.  It’s the only oil that can be consumed as it is,  freshly pressed from the fruit, and with no chemicals whatsoever. It's  also  excellent for cooking and one of the “healthiest”  for frying in as it resists high temperatures and doesn’t turn into poison.. When shopping in supermarkets in Sardinia, you will see three categories of olive oil: “Olio extra vergine d’oliva” - Extra virgin olive oil :  this   is by far the best type of  olive oil as it comes from the very first pressing of the olives and  is used both raw and for cooking. Olio vergine - Virgin olive oil: Subjected to a second pressing, obviously not quite as good as the extra virgin. Olio d’oliva and Olio di sansa- Olive oil and Pomace oil : These are the lowest quality oils with all sorts of chemical additions and other oils, they lack the distinctive flavour of the olive and are not recommended. In Sardinia,  the production of olive oil has a deep rooted tradition as  an  extremely favourable climate and a rich soil have allowed its cultivation all over the island. The best known production is in Alghero, Dolianova, Gonnosfanadiga, Oliena and Seneghe.     (more…)