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Located in the center of the Mediterranean, with a predominantly mountainous territory but without high peaks, Sardinia offers the visitor a unique natural environment, at the same time harsh and sweet. In fact, in certain areas man is almost a rare presence; vast surfaces have remained magically intact, inhabited by deer, wild horses and large birds of prey and are rich in small desert areas, ponds and lush forests with trees even millennial.
The sea reigns supreme with its colors and creeps into the winding coves, along the coasts and beaches, in the most frequented locations. The Emerald Coast with its pearl, Porto Cervo, is an example. Its Porto Vecchio is considered the most equipped tourist port in the Mediterranean. Porto Rotondo is also a renowned resort, which overlooks the wide Gulf of Cugnana and is populated by villas and small squares set in a magnificent nature.
Those who prefer the mountains to the sea can explore the Gennargentu region, the largest mountain complex in Sardinia, with its picturesque scenery where nature occupies a prominent place. The flora and fauna are very rich with its mouflons, golden eagles, Sardinian deer and various species now on the brink of extinction.
Among its wonders, Sardinia offers the visitor the nuragic complexes scattered throughout the territory, unique monuments in the world that bear witness to an ancient and partly mysterious culture that goes from the 15th to the 6th century BC.
Nuraghi - built with large blocks of stone - developed around a central tower in the shape of a truncated cone that conveys a feeling of solidity and power. These are archaeological sites where you can still see the signs of ancient rituals and domestic life with archaic charm. Among the many, the Barumini complex in the province of Medio Campidano is on the UNESCO World Heritage List.
Sardinian cuisine satisfies the most demanding palates with its simple taste and rich in natural ingredients. The main ingredient is wheat, worked in its best known product, pane carasau, but also as a base for the famous malloreddus, culurgionese la fregola.
You can't leave the island without having tasted the tasty porceddu, grilled milk pork and served on cork trays sprinkled with myrtle branches. Those who love the flavors of the sea cannot fail to try the Alghero's lobster, the Cabras's bottarga and the Carloforte's tuna. Another delicacy for dishes based on fish are the clam soup and spaghetti with sea urchins.
Even meats and cheeses are local products of the most tasty local cuisine, among which the most famous is certainly the Sardinian pecorino.