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Sardinia: Sea
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From white sand beaches and turquoise-and-emerald seas to charismatic towns, forested valleys and storybook harbours, one of the beauties of holidays in Sardinia is the sheer variety they offer. Layered on top is a kaleidoscope of cultural and culinary delights. Occupied by the Romans, Genoans and Catalonians in turn, Sardinia's main towns are sprinkled with Italian, Spanish and Baroque treasures. The same variety characterises the food, with trattoria menus bulging with everything from fish and seafood to home-made pizzas, mouth-watering pastries and fruity wines.
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In Sardinia today, the immediate and lasting impression is one of colour. The sea, deep blue off the rocks and crags, turns to turquoise in the shallows and is crystal clear where wavelets accompany it to the shore. Hundreds of beaches of fine sand come in shades of pale gold and soft white. There are lush plains of verdant vegetation, tall cliffs of steely silver granite, mellowed pastels of colour-washed houses, and splashes of bright blooms from the richest red peonies to the multi-toned pinks of oleander. All conspire to create a place of inspiration and relaxation.
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People who visit Sardinia discover not only one of the most beautiful and original places in the world but ... have an unforgettable holiday. Sardinia offers visitors an array of gastronomic specialities from the ancient cooking traditions of the shepherds to the sea food specialities of the coast. Sardinia is rich in both handicrafts and arts, its carpets, baskets, pottery and its gold filigree jewellery are both unique and of the highest quality.
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The beaches in Sardinia are wide and sandy. The Emerald coast has become a millionaires favourite, and the luxury villas in Sardinia and exclusive yachts in the marinas are testament to this. The sea is clear, and temperatures encourage swimming from early May until November. There are facilities for sailing and deep sea fishing, as well as scuba diving and windsurfing, accessible from all Sardinia villas.
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Sardinia's culinary heritage is distinct from mainland Italy. Lunch is the main meal of the day, served between noon and 2 p.m. Local favorites include hearty meats like roast piglet (porchetto), braised wild boar and lamb, and seafood specialties like spaghetti with lobster, fried tentacles of sea anemone (orziada) and stuffed calamari. Other local favorites are carta da musica, an unleavened paper-thin bread, and pecorino sardo -- a fabulous ewe's milk cheese (the happy sheep feed on pungent wild herbs). Don't miss torrone, nougat candy made with local honey and nuts. Sardinian wines have been linked to longevity among villagers of Oliena, so drink up! Among the best are Vermentino whites and dry Cannonau reds.
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Beginning about 1600 BC, Sardinia is characterized by the construction of stone towers called nuraghi, which probably served as territorial markers and as defensive structures. Nuraghi are the largest stone structures in the Mediterranean after the Egyptian pyramids, and their corbel-vaulted ceilings are the earliest known. Approximately 7000 nuraghi have been identified, although only a few dozen are well preserved - some up to 3 stories in height. The Nuragic people were farmers and shepherds and probably warriors, they buried their dead in communal tombe di giganti, and they practiced sophisticated metallurgical and other craft techniques. By the Late Bronze Age, there is extensive evidence for contact with the Aegean (oxhide ingots and Mycenaean ceramics in Sardinia; Nuragic ceramics in Crete), and it is possible that the Sherden tribe of the Sea Peoples mentioned in Egyptian documents is related to Sardinia.
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