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FOOD & WINE TOUR

Island of "La Maddalena"

After a short walk in the center of Porto Cervo, we continue to island of La Maddalena for the lunch of seafood (clams and mussels), from the ancient aquaculture in the Gulf. The mussels can be enjoyed in preparation for soup or as a condiment, in green or red sauce, au gratin or baking or as a filling of crunchy pancakes to be eaten hot. The gastronomy of the Costa Smeralda is characterized mainly by the preparation of crustaceans such as “faoni” (special crabs of the seabed of the Magdalene). Excellent with shellfish, salads and seafood, pasta alla bottarga mullet or tuna carpaccio with sea bass or swordfish. Cooking is enriched with white wine "Vermentino" delicately aromatic, used mainly for cooking large fish, or other wines such as Carignola, Nebbiolo and Malaga.

 

Berchidda

v   BERCHIDDA is one of the places where It’s produced the Vermentino di Gallura. You can visit the “Wine Museum” (Enoteca Region of Sardinia) which, thanks to a series of images, sounds and interviews  will tell the story of Vermentino up to taste it. Thanks to the extensive wine cellar you can get in touch with the labels of all the wines of Sardinia, you can also buy wines. Lunch in a restaurant located in the center of the country where they were retrieved traditional recipes inland Gallura, like the tasty "soup Quata" or Gallura soup. The basic ingredients of the soup are the bread of durum wheat, the mutton broth or beef, fresh pecorino cheese and grated pecorino cheese layered with chopped parsley to be finally passed in the oven. You can also enjoy the delicious "Panadas," pastry tart stuffed with chopped meat, pork, lamb or veal.

Bosa

v BOSA is one of the ancient capitals of Sardinia, after a visit to the historical centre "Sa Costa" where you can buy beautiful filigree jewelry, you will visit the Malaspina Castle and Church of Mary of Regnos Altos (XIV-XV century) with its beautiful frescoes of the Spanish school. Visit the Sas Conzas, beautiful buildings that were once used for tanning of hides and skins. Stop at the local museum and then stop at the beach of Bosa Marina, where you can admire the coast overlooking the sea with its beautiful coves. For lunch you can taste dishes from land and sea. The kitchen boasts of Bosa excellent fish dishes such as "s'azada" dish made with race. The noodles are seasoned with sea urchins, clams, or squid ink. Very famous is the lobster soup. As for the plates of the earth are tasty "Cicciones cun reguttu" short pasta topped with local “ricotta”cheese, and "Panadas de Pianalza" stuffed with meat, peas, olives, bacon and eggs mixed with various herbs. The Planargia is also famous for its vineyards of Malvasia, from which is produced the homonymous wine. This is considered a wine for meditation, one of the most interesting wine horizon island. Malvasia is a dessert wine, macaroons and pastries, but does not disdain the combination with cheeses provided with a certain softness, or blue cheese.

Nuoro

v NUORO is located almost in the center of Sardinia, called the Athens of Sardinia for its artists including the Nobel for literature Grazia Deledda. After a walk in the city center to admire its most important buildings such as the Sanctuary of Grace, we will continue with the visit of the museum Deleddiano and the museum of life and folk traditions of Sardinia, where you can know the traditional costumes. Continue to Orgosolo located 18 km from Nuoro, nestled between woods from the unique wildlife, wild sheep, wild cats, wild boars, foxes. The flora includes the botanical species of great interest such as currants sardorum, the whitebeams, broom etnense and finally the beautiful peony. Lastly visit the old town and the murals in socio-political background, painted in the 60s whose fame has crossed national borders and abroad. Stop for lunch, where you can enjoy the most authentic Sardinian cuisine of traditional agro - pastoral. You can enjoy meat dishes like the "porceddu (pig)" spit still prepared according to ancient procedures; cooked in a pit covered with a layer of earth on which a fire is lit with aromatic wood. Among the pasta dishes are tasty "culurzones" (pasta dumplings) stuffed with ricotta cheese or potatoes or soups with "Filindeu" (pasta), fresh cheese and sour carasau. These dishes are served with cheeses like Fiore Sardo (made with sheep's milk, lamb rennet and salt), the "Pecorino Sardo" (sheep's milk, rennet), the "Pecorino Romano" (sheep's milk curd d 'lamb in pasta and salt). To approach the wine is a must Cannonau the famous red wine that represents the most suitable for combinations with meat dishes and mature cheeses. The types are provided; reserve red, rosé, dry liqueur prepared in the types and sweet.

Dorgali and Alghero

v DORGALI is one of the largest towns and picturesque areas of Sardinia. We will visit the Archaeological Museum which houses the relics found in the numerous prehistoric archaeological sites that dot the country. A whole area is dedicated to nuragic and Roman civilizations, there are also exhibitions of invoice Phoenician found more than a hundred feet deep into the “abyss of the virgins” of the "cave Ispinigoli" (Oliena), which represent some real hidden treasures into the mountains. In the park you can enjoy for lunch menu of land, belonging to the culinary pastoral or sea. Among the pasta dishes are tasty ravioli stuffed with cheese or cottage cheese topped with rich meat sauce and sprinkled with a layer of grated cheese. The bread frattau, a first simple dish that consists of layers of bread carasau (music paper), immersed in boiling salted and seasoned with tomato sauce, cheese and eggs. On Porcheddu is delicious (roast suckling pig), only flavored with myrtle leaves and salt. On Tattaliu skewer made of pieces of heart, liver, lung, alternating with slices of bacon, all wrapped in entrails, Sat Cordedda, twisted intestines and cooked lamb roast. These dishes are combined with the wine produced in the area, the famous Cannonau. Cannonau is produced in different types, and the red (excellent with meat) the youth Filieri (red and pink), the novel St. Catherine (first novel produced in Sardinia). Finally visit to the village marina Cala Gonone, surrounded by unspoilt nature, a little tight solemn, silent mountains and the emerald waters of the Gulf of Orosei dominated coasts of the most beautiful and spectacular in the Mediterranean.

 

v Alghero is located in the north-west coast of Sardinia. You can admire the historic monuments, churches in Gothic-Catalan style, the fortified walls, towers and palaces of Aragón. We will also visit the archaeological sites of particular interest to discover the Nuraghe villages as the "Palmavera" whose fortress equipped with several towers and the Necropolis Anghelu Ruju composed of no less than 37 tombs (domus de Janas) dating back to 3300 BC In the afternoon you can visit the numerous beaches, famous for its steep cliffs and small coves. Starting from the long seashore shore of San Giovanni and the beach of Maria Pia, characterized by white sand dunes, then a stop at Bombarde where the sea has always clear, and finally the other beaches, the Lazaretto, Punta Negra, the bay of Porto Conte and the Bay of Porto Ferro. Continue to the promontory of Capo Caccia and follow visit the Caves of Neptune reached by boat or on foot through the 620 steps of the "Scale of Cabriol" to admire the impressive stalactites and stalagmites. At lunchtime you can enjoy the products of agricultural and fishing heritage. The fish dishes are cooked mostly roasted or in soups. It starts with the lobster, boiled and seasoned with olive oil and lemon Sardinian, the mullet is steam cooking and season with a 'fragrant grass, spaghetti with sea urchins, mussels and clams. These dishes may be accompanied by tasty wines of the estate Sella e Mosca, where excellent red and white wines are produced, dessert wines, sparkling wines, all DOC.