The first thing you notice about the territory of Ogliastra in eastern Sardinia is the name. It may derive from the olive trees that which feature across the territory, or perhaps after the monolithic red porphyry rock of Pedra Longa pictured (Agugliastra) located along the Baunei coastline in front of the small port of Arbatax.

What is for sure is that Ogliastra is commonly referred to as 'the amphitheater'. The  territory is effectively hemmed in by three mountainous massifs positioned in such a way as to present an impressive 180° backdrop to the coastline of Tyrrhenian Sea below.

Specifically, the territory passes from the high basin of the Flumendosa river and Supramonte Mountains, the Gennargentu Massif and the southern Monte Arbu and Monte Ferru di Jerzu.

For a decade 'Il Girotonno' has taken place in the first weekend of June in the picturesque fishing town of Carloforte, located on Saint Peter's Island, province of Sulcis Iglesiente in south west of Sardinia. The town can be reached by ferry boat from Portoscuso or Calasetta in aound 40 minutes.

Now, the overfishing of tuna is a serious worry, but such are the ancient traditions of catching this majestic fish in this corner of the Mediterranean that the folks of Carloforte must know better than anyone the real situation.

Girotonno refers to the 'men, stories and flavors on the routes of the tuna'. It is an international food, wine and cultural event based around 'Tonnara' or tuna fish traps. Specific events include and International Culinary Competition, Culinary Workshops, Carloforte Buskers Festival and  Conference on tuna fishing.

In the centre of the ancient town of Siddi, province of Cagliari, you can visit the 17th century Casa Steri inside which is the Museum of Sardinia Traditions or Museo delle Tradizioni Agroalimentari. It is here the visitor can get up close in some way to the rural heritage of the island.

It shows you how the daily chores were organised from the kitchen and bakehouse to the granaries and living spaces. The building represents the typical structure of a Capitanesi house with its countryard, farm working area, porticoes and stalls, etc

One of the most culturally fascinating and geographically blessed celebrations in Italy, the Mamoiada carnival is a hidden gem of Sardinia that puts on an event unlike any other. While you may be visiting the gorgeous island of Sardinia for a vacation getaway, this bucolic village nestled in the heart of the island is located less than two hours from the coast and is well worth the trip if you’re in the area during Carnival.

The town of Mamoiada is rewnowned for its handmade masks, known as either “Mamuthones” or “Issohadores” that are crafted by local artisans each year for Carnival. Although the history of this tradition is eerily shrouded in mystery, it is generally accepted that the Mamuthones represent shepherds and the Issohadores some type of dominators or invaders of the island, perhaps Spanish or Turkish.

Rural life must have been tough a century ago in San Nicolò d'Arcidano in south west Sardinia. At least it seems that way from the sepia photographs displayed on the wall of the Shardana Restaurant in north Rome.

This Sardinian restaurant can trace its origins to this small town in the province of Oristano. The exact location of San Nicolò d’Arcidano is between the Monte Linas and Monte Arci mountains ranges; the last town in the most southern comune of the province and bordering the new province of Medio Campidano towards Cagliari. A land of transition of sorts then and especially for the tourist venturing north from the capital of the island.

The coast at Marina di Arbus and Arborea is between 10km and 20km away. Until the last century the zone was strictly rural and the menu of the Shardana restaurant hints at what was produced or cultivated. Antipasti di montagna, lasagna della nonna, suckling pig with mirto and abbacchio al forno. Another dish deserves a closer look; 'gnochetti sardi alla capidanese'.

Bottarga are basically dried fish 'muggine' eggs and can be bought in packets from many supermarkets in Italy. They may even be sold in powder form in glass tins.

ingredients

150g of raw beans, 200g of mussels, 150g of washed squid, 200g of clams, 200g of 'Venus' clams, 100g of finely cut 'bottarga', 300g of dried cinnamon, ½ onion chopped finely, 2 garlic grains, 60g of 'pancetta' or bacon cubes, 8 spoonfuls of extra virgin olive oil, 150g of tomato paste, 200g of fresh 'tagliatelli' pasta made with eggs, 100g of carrots, 100g of celery, A generous spoonful of cut parsley

This dish sounds perfect as the sun sets on another perfect summer's day; while the waters lap the side of our motor launch moored off the Emerald Coast or the Archipelago della Maddalena. Magari!

ingredients

1 dl of extra virgin olive oil, 5 dl dry white wine, 5 dl white wine vinegar, 1 spoon brandy, salt, powdered peperoncino, 2 bunches of rucola, 300gr mature salad tomatoes, 1 white onion, 500gr of the freshest anchovies.

Typical Sardinian cakes prepared during the traditional holiday period

ingredients

300gr flour, 150gr lard, 150gr sugar, 100gr sultanas, 300gr dried fruit (almonds, walnuts etc), 2 eggs, 1 grated lemon rind, 50gr candied orange. For the glaze: 1 white of an egg, 150gr caster sugar.

This recipe completes the Easter meal we have outlined on our Sardinia pages. That's papassini, pane guttiau, spaghetti with artichokes and bottarga and broadbean pie.

Although the interior of Sardinia produces fantastic cheese and milk related products, the summer demands fish and a cold sea food buffet on the terrace, or moored yacht, is the ideal solution.

The ideal mix is 'sardines fried with tomatoes', 'marinated octopus', 'fresh tuna', 'seafood salad', 'lobster' all served with 'aubergines under oil' and 'sweet and sour onion'.

To mop up the juices try a 'focaccine di ciccioli'.

The 'ciccioli' are small lean pieces of bacon left over during manufacture of salami and other preparations. This flat bread was traditionally given as a snack to children and is even more delicious when slightly warmed up, even in summer.