Sardinia is the Heart of Mediterranean Culture
Long uninhabited, despite its ancient geological origin, Sardinia has preserved its own freshness, capturing the gaze and admiration of many who, in the flow of centuries, irresistibly attracted by the geographical position, in the heart of the western Mediterranean, have made it the object of the most different peoples, the Phoenicians, the Carthaginians, the Romans afterwards, the Byzantines, the Spanish and lastly the Piedmonts.
A sailing holiday over an emerald sea, characteristic coves and beaches of white sand… this is Sardinia, an island that strikes its visitors with natural contrasts, the lights and colours of a region that boasts old traditions and a wild and pure nature.
The sea reigns over this region with its colors that migrate into the coves, along the coasts, towards the beaches and the most popular resorts. An example is the Costa Smeralda (Emerald Coast) with Porto Cervo set as its gemstone and uniting the history and culture of ancient traditions with a joyful and colourful nightlife. Porto Cervo was named after its enchanting cove that resembles the antlers of a deer; the Old Port is considered the best-equipped touristic port in the Mediterranean Sea. Porto Rotondo and Baia Sardinia are also famous locations; it is characterized by bays and beaches with turquoise waters along which there are luxury hotels and beautiful private property.
Sardinia and its major attractions
- Archipelago of La Maddalena and the "seven sisters" islands Budelli, Razzoli and Spargi
- Isle of Caprera is the places where Garibaldi lived, with a house museum
- The Natural Park of Asinara Island
- Costa Smeralda, one of the most visited places in Sardinia
- The town of Olbia and the island of Tavolara, both steeped in history
- For windsurfers here you have several well-known spots such as Palau and Porto Pollo
History of Sardinia
Archaeological evidence of prehistoric human settlement on Sardinia island is present in the form of the nuraghe (see picture) and others prehistoric monuments which dot the land.
The recorded history of Sardinia begins with its contacts with the various people who sought to dominate western Mediterranean trade in Classical Antiquity: Phoenicians, and Romans. Initially under the political and economic alliance with the Phoenician cities, it was colonised and then conquered by Rome during the First Punic War (238 BC). After the island was included for centuries in the Roman province of Corsica et Sardinia, included in 3rd and 4th centuries in the Italia suburbicaria diocese.
In the Early Middle Ages, through barbarian movements, the waning of the Byzantine Empire influence in the western Mediterranean and the Saracen raids, the island fell out of the sphere of influence of any higher government. This led to the birth of several kingdoms called Giudicati in the 8th through 10th centuries.
Falling under papal influence, Sardinia became the focus of the rivalry of Genoa and Pisa, Comuni and Signorie, the Giudicati and the Crown of Aragon, which subsumed the island as the Kingdom of Sardinia in 1324, which was to last until 1718 when it was acquired by the House of Savoy, which later, in 1861, became the Kingdom of Italy and finally in 1946 the Italian Republic.
Discover Sardinia Cooking
Sardinian towns and cities, especially those along the coast, have a rich tradition of sea food and fish. Over the centuries the mixing of these traditions has evolved into a unique gastronomic experience. Stintino, Olbia, Castelsardo, Tavolara, La Maddalena are some of towns where one can try the stunning Sardinian cuisine.
The sea food from Olbia has a large cult following especially the mussels that come from the ancient fish farms of the gulf. They are used in both soups and pasta dishes, either with tomato sauce or in "green" which means to be cooked in extra virgin olive oil, parsley, garlic and hot chili pepper.
The coast from Santa Teresa di Gallura to Olbia is famous for its shell fish cuisine. There is a large fishing industry catching everything from lobster to squill, from "astici" (crayfish or american lobster) to spider crab, from prawns to scampi. The so called "faoni" crabs are fished in the sea beds around the Archipelago di La Maddalena. As well as shellfish, sea anemone which are usually eaten fried, and the highly prized "limoni di mare" (sea lemons) are fished along the coast of Gallura.
In La Maddalena port sea food restaurants excels in the preparation of various kinds of shellfish, cooked in imaginative ways. Some examples; "spaghetti all'aragosta" (lobster with spaghetti see picture), lobster with ricotta and complimented by the local excellent white wines like "Vermentino di Sardegna". In Sardinia the "Bottarga" (fish eggs) of tuna and mullet are used not only in sauces for first courses, which are usually pasta, but also served as antipasti (appetisers) with sea truffle or prawns or thinly-sliced raw fish on a bed of lettuce with slivers of sardinian pecorino (sheep's cheese).