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Sardinia
Is the second greatest island of the Mediterranean.
The coasts of Sardinia (1.849 Km long) are generally high and rocky, rectilinear for kilometres, they are often articulated in promontories, with ample and deep bays and inlets surrounded by smaller isles.
The Island, being an ancient territory with rocks that go back to the Ancient Palaeozoic (300.000 years ago), doesn't possess any high mountain because of its long erosion processes.
The granite, schist, tranchite, basalt (called "jars" or "gollei"), sandstone, dolomie-limestones (called "tonneri" or "heels") rocky highlands predominate on a height between 300 and 1.000 meters.
The Gennargentu detaches among the high mountainous, in the center of the Island, with its higher peak (1,834 m.), the Mount Limbara (1,362 m.) in the North and the Rasu Mount, culminating part of the so-called "Marghine chain", that runs crosswise for 40 Km towards North.
The climate is generally mild, influenced by Atlantic, African and Artic air masses. The weather is clear: in the arc of the year approximately 300 days are sunny and the others rainy, with a great concentration of rainfall in winter and autumn and some unexpected heavy showers in spring.
The Island is ventilated. The mistral dominates - a Norh-West wind - fresh and strong in winter, in summer mitigates the climate making the air dry and unbreathable.
The Sirocco, which is exposed the southern coast, is less frequent as well as the Levant winds and those of Northeast, which blow along the oriental coast.
Sardinia Eating
The refinement of the modern Sardinian kitchen is born from the union of ancient traditions, some going back ones to the neuralgic, with new tastes arrived on the island from the farther Regions.
For the preparation of some dishes, like “sanguinacci” of sheep and the roast one of pork, gestures and customs of derivation than more secular are observed still scrupulously.
The faces of the Sardinian gastronomy are mainly two: the one of the earth and the one of the sea. The first one is most ancient: the Sardinians were not never people of sea, just because agriculture and sheep farming are from always the foundations of the economy of the island.
The hinges of this kitchen are the braced meats, the bread, the milk products, the honey, the cakes, “salumi and the verdure”, one kitchen aromatized with Mediterranean grass and full of determined but not hot tastes. For who loves the prefixed routes and the reservations to the restaurant or prefers to go to the luck, the Sardinian gastronomy does not ask better in order to be strange.
So all the specialties could be eaten in small “trattorie” of country, fashionable restaurants and in the the agricultural companies.
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