Castelletto Appartment has several apartments, four in the historic center plus ancient Cagliari, Il Castello, a small apartment in the historic center of the Marina and two apartments on the beach of Is Traias in Villasimius.
Those who love Sardinia never ceases to discover it. Its many beautiful beaches, different from one another, where white sand and pebbles alternate with rocks of the most fantastical forms. Its sunrises and exciting sunsets, its undulating landscapes, its cork oaks and its villages rich in art and tradition are unique. The southern coast of the island is then distinguished by its superb and still intact nature of emerald green water, golden sand, polished granite pebbles and rocks that transform this place into a magnificent landscape.
Traditional Sardinian music, both sung and instrumental, is very old. In a vase dating back to the culture of Ozieri, about 3,000 years BC, they depict dance scenes. The characteristic Sardinian dance called su ballu tundu is accompanied by the sound of launeddas, an ancient instrument consisting essentially of three marsh reeds and played with the continuous breath technique. The origin of the launeddas is traced back to an era before the eighth century BC The Canto a tenore is typical of the inland areas of Barbagia and is considered a peculiar and unique artistic expression in the world. The first testimony could date back to a 7th century BC small bronze statue where a singer is depicted in the typical tenores pose. The song in its current form is the result of the encounter with the local melodic traditions with the guitar brought to Sardinia by the Spanish. This song has had a great diffusion since the twentieth century thanks to the numerous village festivals during which real competitions are held between cantadores, generally male, accompanied by a guitarist and often also by an accordionist.
With bright colors and the most varied and original shapes, traditional costumes represent a clear symbol of belonging to specific collective identities. They are considered a treasure chest of ethnographic and cultural traditions with very peculiar characteristics. Although the basic model is homogeneous and common throughout the island, each country has its own traditional male and female clothing, which differentiates it from other countries. In the past, clothes also diversified within the communities, performing a precise communication function as they immediately made clear the personal status and the role of each member in the social sphere, the historical region or country, a particular civil status. . The materials used for their packaging are among the most varied: they range from the orbace to silk, to linen, from byssus to leather. The various components of the feminine dress are: the head covering (mucadore), the shirt (camisa), the bodice (palas, cossu), the jacket (coritu, gipone), the skirt (unnedda, sauciu), the apron (farda, antalena, defensive). Those of the male dress are: the hat (berritta), the shirt (bentone or camisa), the jacket (gipone), the calzoni (cartzones or bragas), the gonnellino (ragas or bragotis), the overcoat (gabbanu, colletu) , the mastruca, a kind of lambskin or sheepskin-free jacket.
Festivals have always marked the life of island communities and in modern times, they are linked to the desire to reaffirm their unique cultural identity. In Sardinia, going for parties means immersing yourself in an ancient culture to discover unknown sounds and harmonies, rhythmic dances with rich traditional costumes, poetic competitions out of time, wild horse races, folkloric parades with precious and colorful dresses of other times. Holidays often last several days and involve the whole community; many times, for the occasion, special desserts are prepared and organized banquets with traditional dishes to which everyone can participate. The most popular popular festivals are: Faradda di li candareri in Sassari, the Sardinian Cavalcade in Sassari, Sant'Efisio in Cagliari, the Feast of S. Antioco Martire Patron of Sardinia in (Sant'Antioco), the Sagra del Redentore in Nuoro, S'Ardia in Sedilo, Pozzomaggiore and Illorai, Sa Sartiglia in Oristano, San Gavino in Porto Torres, San Michele in Alghero, the feast of Santa Vitalia in Serrenti, the feast of the Assunta in Orgosolo, the festival of Santa Maria de is Acuas or Santa Mariàcuas in Sardara, the famous Festa del Rimedio in Ozieri, San Simplicio in Olbia, the carnival celebrations in Barbagia and Ogliastra, the allegorical carnival of Tempio Pausania and the rites of Holy Week in various parts of the island.
It includes a period between 200,000 years ago and 1900-1800 BC The first manifestations of Sardinian civilization appear to belong to the Paleolithic, also known as the Aged Stone Age: in fact, numerous tools, weapons and tools of daily use, made with stone splinters, flint, obsidian and clay. Of the Mesolithic, Stone Age, objects found in everyday life and remains of animals captured during the hunt, to which man was dedicated in that period, were found a few years ago in the Corbeddu cave in Oliena. Only in the Neolithic, polished Stone Age, it began to associate hunting, agriculture and breeding, with the consequent abandonment of the caves, used until then as dwellings and as a burial place (domus de janas), for to establish itself in villages of huts.
Age of metals
The Copper Age, also known as Eneolithic (2480-1855 BC), is the period in which the first metals are used and the culture of Ozieri spreads, characterized by keel cups with a rigid profile and flask vessels, the Monte culture Claro, with fluted ceramics, and the Campaniform culture, with the spread of the domus de janas. With the Bronze Age (1800-900 BC) and the Iron Age (800-100 BC), the Nuragic civilization began and developed.
The period begins with the construction of the first nuraghi around 1850 BC and ends around 238 BC when the Romans took possession of the island. The nuragic age is further divided into five phases: archaic, average, recent, final and survival. The archaic nuragic sees the appearance of tholos nuraghi; the middle nuragic is characterized by the culture of Bonnanaro with the construction of the single nuragic towers; the recent nuragic, on the other hand, consists of the origin and development of the multiple and complex nuraghe that represent a large part of the archaeological heritage of the island with around 2000 specimens out of 7000 of a single nature. Generally the complexes are located in raised areas defended by walls and fences and include dwellings, tombs and sacred wells: in this period bronze utensils, jewels and weapons abound; the dead have a collective burial in the tombs of the giants. The final nuragic is the period of exchanges with the Etruscans and the Greeks, thanks to the presence of the Sardinian navy, creating a strong development both in the metallurgical and cultural sector. The nuraghi are no longer built: some are enlarged or restructured, others demolished or transformed into places of worship; the culture of individual burial is spreading. The nuragic of survival sees the nuragic civilization only in the inland areas where there was no Punic presence and some nuraghi are turned into temples.
The Phoenician civilization began around 750 BC after years of trade. The first Phoenician cities were built in Sulci (S. Antioco), Kalaris (Cagliari), Nora, Tharros and Bithia (Chia), all coastal areas that allowed easier trade by sea. Only with the expansion of the cities, which gradually became populous and rich, did the expansion begin towards the interior at S. Sperate, Monastir and near Settimo San Pietro. A military function was instead in the citadel of Monte Sirai, near Carbonia, in defense of the fertile plain of the Sulcis-Iglesiente area.
The Punic conquerors seized the island in 510 BC, exploiting the lands and pastures for agriculture and pastoralism. Numerous settlements are developed and cities become more prosperous with the production of ceramics, jewels, but also culture and religiosity are greatly influenced by the Hellenic world.
Roman domination began in 238 BC and lasts until 476 AD An uneasy conquest contrasted for several years by the rebellion of the Sardinian populations to the submission, until the definitive defeat occurred in 215 BC in which the head of the revolt Ampsicora committed suicide. Despite the Roman political imposition, Sardinia remains culturally linked to Sardinian and Punic cultural traditions for both language and worship; only later did the culture of Roman pottery begin to spread and the Forums, Temples, spas, sculptures and mosaics began to rise. A primitive road network is also being established that connects the main cities of the island. Sardinia is the granary of Rome, Kalaris and Tarros become the most important cities, but new centers also arise and develop such as Porto Torres (Turris Libyssonis), Fordongianus (Forum Traiani) and Bosa. In fact, even the language begins to become Romanized. The decadence of Rome also drags the island with it and the degradation spreads with the abandonment of the coastal cities and of the agricultural lands. It becomes so easy prey of the Vandals that for about a hundred years it subjects it to continuous raids and destruction.
The Byzantines, defeated the Vandals, arrived in Sardinia in 533 and set up an iudex province that dedicated itself above all to an activity on the borders of the mountainous areas. The coasts, neglected and defenseless, become easy prey for the Ostrogoths who, having settled in Cagliari, remain there for a year until they are defeated by Narses in the name of the Byzantine Empire. This period is characterized by strong fiscal pressures and poor economic development and rebuilding. The religious controversies between the Church and Byzantium make the political situation of the island unstable. The scarce interest of the rulers thus leads the islanders to organize themselves more and more independently: in 597 the Sardinians repel a Lombard invasion, then the Muslim incursions. It is the first step towards the affirmation of the giudicati.
The judicial age (mid-8th century - 11th century) can be called the most beautiful period in Sardinian history: the islanders, almost completely abandoned to themselves by the Byzantines, began to organize themselves politically. Four kingdoms are formed: Cagliari, Arborea, Torres, Gallura. Each of the kingdoms is headed by a judge who is not sovereign, but coordinates a democratic system: the most important decisions in fact belonged to the representatives of the people in the Corona de Logu. Precisely the kingdom was called Logu or Rennu and was divided into provinces called Curatoria (governed by royal officials called curators) which included a certain number of countries (at the head of each of which there was a maiore de villa). In this period numerous monastic religious orders were established, such as the Benedictines and the Vittorini.
Genoese and Pisans
After 1015 the Giudicati were opened in Pisa and Genoa which began to creep in first commercially, then politically: in 1187 Cagliari had the first Pisan judge Guglielmo di Massa, in 1205 also the Gallura fell into the hands of the Pisans thanks to the marriage of the heir of judged Elena of Lacon with Lamberto Visconti. Even the Dorias and the Spinolas were related to the judicial family of Torres, thus becoming owners of numerous lands.
The Aragonese arrived in Sardinia thanks to Pope Boniface VIII who gave the island to James II of Aragon in exchange for armed assistance to the Holy See on Italian territory. For the Aragonese, Sardinia represents an excellent point of support for travel to the African coast and therefore to expansion. The new official owners, however, have to deal with the Pisans and the Genoese, ancient allies, as well as with the Crown: hard battles between judges and Catalan kings follow. The Aragonese forcefully introduce feudalism, granting villas and regions only to the most faithful collaborators. The most important office was that of the Viceroy, who convened the cortes, has judicial and military power. Despite all the resistance of the Sardinians to feudalism is strong and the Crown continues to control about half of the Island in the Giudicato of Ardorea where, in 1392, the Giudicessa Eleonora issues the Carta de Logu, a code of civil and penal laws written in Sardinian vulgar, which remained in force until 1827 when it was ousted by the edict of Carlo Felice. In 1409, during the battle of Sanluri, Martino the Younger, an infant of Aragon, defeated the troops of the judge of Arborea William III of Barbona, ending the autonomy of Arborea. Shortly afterwards, Martino the Younger died of malaria and was buried in the cathedral of Cagliari. In 1469 Isabella of Pastiglia married Ferdinand of Aragon unifying Spain, consequently the Kingdom of Sardinia became Spanish. In defense of the coasts numerous towers are built, still existing today and in 1620 the University of Cagliari was born.
The Spanish Civil War of 1700 and the subsequent peace of Utrecht signed in 1713, Sardinia was granted to the Austrians.
The Hague treaty of 17 February 1718 states that, according to the London agreements, Vittorio Amedeo II of Savoy ceded Sicily to Austria in exchange for Sardinia. Thus the Spanish rule definitively ends. Vittorio Amedeo becomes king of Sardinia and sends a viceroy to government. Agriculture is developing again with the introduction of new crops, the universities of Cagliari and Sassari abandoned to themselves by the Spaniards are back in fashion. In 1821 Carlo Felice emanates the Edict of the close, allowing the enclosure of private properties, which however damaged the herding; in 1827 he issued the Code of Civil and Penal Laws which replaced the now established Carta de Logu of Eleonora d'Arborea. Also the road connections were improved, not by chance the statue of Carlo Felice in Cagliari should indicate (in fact the position is wrong) the connection, between Cagliari and Porto Torres, rearranged on the ancient Roman route. With the arrival of Charles Albert the feudalism was abolished and both the municipalities and the inhabitants paid large sums to redeem the lands. In 1847 Sardinia merged with Piedmont losing autonomy and in 1861 it became part of the Kingdom of Italy. .
Flavors of Sardinia
Foods ... scents and flavors!
Sardinian cuisine is very varied and is based on simple and original ingredients, derived from both the pastoral and peasant traditions, and from the seafaring one. It varies from area to area not only in the name of the dishes but also in the components used. As hors d'oeuvres, wild boar and pork hams, sausages, olives and mushrooms are widespread, while seafood starters are used for fish dishes. Some typical first courses are malloreddus, culurgiones ogliastrini, pane frattau, fregula, gallurese soup and lorighittas. As main courses, roasts are a peculiar feature, so much so that the roast suckling pig is considered the emblem of Sardinian cuisine.
Different techniques, transmitted from generation to generation to work the pasta, together with the multiple processes to make it rise, contribute to offering a vast choice of original forms of bread in every region of the island. Some of the most common types of bread are: Pane carasau, a typical Barbagia bread, made from a crispy, round pastry and flat, the name derives from carasare which in Sardinian means toast, sprinkled with oil, salted and heated in the oven it is called pane guttiau; the pistoccu (typical ogliastrino), of greater thickness than the sheet of carasau bread; the spianada, also known as Cogones or Cogoneddas, a loaf of durum wheat semolina, with a round shape and not very thick; in Ogliastra the pani pintau is typical, the most significant products come from Tertenia and Ulassai, in the latter country there is also a unique bread, the Pani de binu cotu, for the holidays. The civraxiu, typical of Campidano, is a large loaf of bread that is eaten in slices; the coccoi a pitzus, a loaf decorated with durum wheat semolina; the bread de poddine, typical of Logudoro and Anglona, ??with a diameter of about 40 cm, and also known as the bread of Ozieri or even ladu bread, is very similar to the bread that the Greeks, Arabs and Jews call pita.
Sardinia has an ancient pastoral tradition and offers a vast production of pecorino cheeses exported and appreciated everywhere, especially in North America. Currently there are three D.O.P cheeses: Fiore Sardo, Pecorino Sardo and Pecorino Romano which, despite its name, is 90% produced on the island.
Wines and liqueurs
As evidenced by some archaeological research, the cultivation of the vine in Sardinia dates back to the age of the Nuragic civilization. This tradition has continued with the Romans and then through the various foreign occupations it is still enriched. Red wines include Cannonau, Monica, Carignano del Sulcis, Girò, while whites include those included in the specification Vermentino di Gallura DOCG, Malvasia di Bosa, Nasco, Torbato di Alghero, Nuragus of Cagliari, the Moscato, the Vernaccia di Oristano. At the end of the twentieth century, several minor grape varieties were rediscovered and are the subject of an important enhancement by various Sardinian producers. This is the case of vines such as the Cagnulari (which was in danger of extinction), the Caddiu (Tirso valley), the Semidano and others. Given the long tradition, many wines are D.O.C., and vary in taste and alcohol content according to the regions in which they are produced. Distillate is produced which is known as Filu'e ferru or Abbardente. Among the liqueurs, Mirto (both white and red) and Villacidro are among the most widespread.
Originally from Barbagia, the Sebadas or Seadas are now a traditional dish from all over the island. It is a dessert to be fried and served with the addition of honey. Similar to a large raviolo, the Sebadas are formed by two discs of dough made with fine semolina, lard and water, and a filling of sour cheese flavored with orange or lemon peel. The characteristic taste is given by the contrast of the sweet honey (strawberry tree honey) and the sour cheese inside. Le seadas or singular sebadas, is a typical Sardinian dish based on semolina, cheese, honey or sugar as a condiment / Shutterstock.com
This dish, born as a savory dish for barbaric women, has its origins in the ancient agro-pastoral culture, when the shepherds returned home after the long cold season that had forced them into a sort of exile among the mountains, they returned home welcomed by the family with the simple manifestations of popular affection that reached its maximum expression in the preparation of particularly tasty dishes.
Nougat is a delicious cake made with honey, egg white, lemon peel and almonds or toasted nuts. Its etymology derives from the Latin "torrere", which means "toast". The most renowned centers of realization are concentrated in Tonara, Aritzo, Guspini, Desulo and Pattada. In reality until the nineteenth century there is news of a specific torronaia tradition only at Tempio, Pattada and Mamoiada, while Tonara is still not remembered, today it is the prince center for this confectionery production. Only in the last quarter of the century we have the first news about a working activity of the Tonarese torrone, which over time has become an established specialty and known throughout the island and transforming this town in the Sardinian capital for the production of this typical dessert. Characterizing element of the Sardinian nougat, compared to that of the other Italian centers, is honey in its many qualities (millefiori, corbezzolo or eucaliptus). According to tradition, honey is melted over a low heat inside "su cheddargiu" (a copper cauldron) placed on a brick built stove, called "forredda".
Il torrone sardo / Shutterstock.com
Esso viene rimestato continuamente per quattro ore con gli albumi montati a neve. A fine cottura poi si aggiungono le mandorle tostate e pelate o le noci. Il tutto dev’essere posto all’interno di apposite cassette in legno coperte da carta oleata e lasciato raffreddare. Solo alla fine di questo processo il torrone è pronto per essere tagliato e servito.
Oggi questo processo viene effettuato artigianalmente solo in occasione della Sagra del torrone il giorno dopo Pasqua, che ogni anno richiama a Tonara migliaia di visitatori. Il torrone col tempo, infatti, ha subito un passaggio da un tipo di lavorazione casalinga ad uno più industriale, che mantiene però ancora vive le antiche ricette tramandatesi nei secoli.
Sapori di sapa
I dolci a basa di sapa allietano varie occasioni di festa nella tradizione isolana. Si tratta di un succo di fico d’india (o d’uva) cotto, di colore marrone e dal sapore gradevole.
“Pane ‘e saba” con sapa, mandorle e uvette / Shutterstock.com
Fra le specialità merita menzione il “pane ‘e saba”, dolce diffuso in particolare nel Campidano di Cagliari e nel Nuorese. Caratterizzato dal colore scuro del vino cotto, è intensamente fragrante, composto da farina bianca, lievito e “sapa” (un liquido ottenuto dal vino di uva fatto raffinare in cottura) e uva passa. Gli ingredienti possono variare con l’aggiunta di frutta secca (solitamente noci). La forma della pasta può essere romboidale, rettangolare e anche circolare.
Si tratta di una delle prime trasformazioni del pane in dolce, di origine rurale antichissima. Corrisponde ad un dolce antico legato ad un rituale sardo in quanto in tempi antichi le donne usavano prepararlo insieme in occasione della festività dei Santi e per Natale.
I “papassìnos” / Shutterstock.com
I “papassìnos”, il cui nome deriva dal dialetto “papassa” ossia “uva passa”, vengono prodotti in tutta la Sardegna e specialmente nella zona centrale.
Altra specialità è il “pistiddu”, dolce tradizionale proveniente da una antica ricetta culinaria di Dorgali. Di forma tonda e di colore giallo paglierino al ripieno di sapa realizzato in occasione della festa di Sant’Antonio Abate, è solitamente accompagnato da vino rosato di Dorgali.
Specialità di miele
Il miele è utilizzato come complemento in alcune pietanze dolciarie della tradizione isolana. I dolci chiamati “sos pinos” ad esempio, diffusi soprattutto nella zona del Goceano, vengono fritti dopo essere lavorati con il miele. Presentano una forma sferica ed una tonalità dorata che si ottiene unendo piccoli pezzi di pasta fritta a forma di pinolo uniti fra loro mediante la cottura con il miele.
“Sos pinos” / Shutterstock.com
I “mangadagas” sono dolci di pasta intrecciata fritta e lavorata al miele, note anche come “mendegadas”, “trizzas”, “acciuleddi”, “azzuleddhi”. Si tratta di spaghetti di pasta impregnati di miele che vengono ripiegati e arrotolati fino ad assumere una forma di treccia. Dopo la frittura le trecce ricevono il miele bollente. Altre prelibatezze sono le “caschettas”, sfoglie di pasta ripiene di miele, zafferano e mandorle, diffuse in tutta la Sardegna e in particolare in Barbagia. Queste specialità vantano a Mamoiada una tradizione antichissima, risalente al rito propiziatorio in onore di Sant’Antonio Abate.
Dolci di Carnevale
Durante i festeggiamenti carnevaleschi in Sardegna vengono realizzati dolci tipici accomunati da sapori intensi e decisi.
I “cruxioneddu de mindua”, noti anche come “culungioneddos de pendula”, sono ravioletti dolci alle mandorle costituiti da sfoglie di pasta sfoglia, con un colore giallo paglierino. Una volta fritti, vengono ricoperti di un leggero strato di zucchero a velo. Varianti al ripieno di mandorle, sono la crema pasticcera o la ricotta. I ravioletti vengono immersi nell’olio da frittura a temperatura moderata; appena vengono a galla rivoltati e scolati, disposti su carta assorbente ed una volta freddi spolverati con lo zucchero a velo.
Le “orilletas” / Shutterstock.com
Le “orilletas” sono invece specialità a base di pasta sfoglia fritta ricoperta di miele, diffuse su tutto il territorio regionale, in particolare nella Baronia. Si tratta di un dolce tipico preparato soprattutto nel periodo di Carnevale. Il dolce viene lasciato raffreddare prima della consumazione; il suo sapore è simile a quello dei tradizionali dolci preparati nel periodo carnevalesco denominati “chiacchere”.
I “mangadagas” o “trizzas” / Shutterstock.com
I “mangadagas” sono dolci di pasta intrecciata fritta e lavorata al miele, conosciute anche come “mendegadas”, “trizzas”, “acciuleddi”, “azzuleddhi”. Si tratta di spaghetti di pasta impregnati di miele che vengono ripiegati e arrotolati fino ad assumere una forma di treccia. Dopo la frittura le trecce ricevono il miele bollente.
I dolci chiamati “sos pinos”, diffusi soprattutto nella zona del Goceano, vengono fritti dopo essere lavorati con il miele. Presentano una forma sferica ed una tonalità dorata che si ottiene unendo piccoli pezzi di pasta fritta a forma di pinolo uniti fra loro mediante la cottura con il miele.
Caribbean sea-colored waters, beautiful beaches that stretch for miles and miles. Fine sand like sugar, majestic dunes and masterpieces of nature: these are the characteristics common to the beaches of Sardinia.
SOUTH SARDINIA BEACHES
Southern Sardinia is historically less touristy than that of the North, less acclaimed by world tourism, but no less beautiful. If in the North there are the Costa Smeralda and the perfect beauty of the Maddalena in the South there are less known names where it is more easy to take a cheap vacation and meet uncrowded beaches.
Calamosca it is located a few kilometers from the center Cagliari. It takes its name from the Spanish tower built on the boundary of the beach. Pi ù solitary and slightly more difficult to reach c ' è Cala Fighera through a trekking path that starts right from Calamosca.
HOW TO REACH CALAMOSCA: from Viale Poetto you reach the junction for S. Elia. Continue straight on. The beach of Calamosca is marked by numerous signs. It can also be reached by public transport (on weekends with line 5 or 11, from Monday to Friday with line 5).
South of the Costa Rei there are beaches separated by rocks, not always suitable for children,
but always for those who want to get drunk on the sea as clear as sand and explore a new cove
every day. Besides Cala Pira there are Cala Turno, Cala Sinzias and many other beaches.
HOW TO REACH CALA PIRA: on the panoramic road that goes from Costa Rei to Villasimius at Km
11 there are signs for Cala Pira, continue on an unpaved road.
Cala Sinzias, in Villasimius (Cagliari), is usually not very crowded away from the two accesses to the cove, to the north and south, and surrounded by a beautiful pine forest of fragrant eucalyptus.
HOW TO GET TO CALA SINZIAS: along the panoramic road that goes from Costa Rei to Villasimius (Provincial Road 18) there are signs to go down to the beach.
Mari Pintau, painted sea, is so named for the play of colors that creates the backdrop of sand and stones, from light blue to turquoise, passing through the green. It is suitable for children; in addition to the refreshments and the parking there are premises open in the evening.
HOW TO REACH MARI PINTAU: along the Provincial Road 17 towards Cagliarisi it continues up to Geremeas. From the car park, continue on foot along a short path.
Between Capo Malfatano and Capo Spartivento there is Tuerredda which is considered one of the most beautiful beaches in the whole of Sardinia.
HOW TO GET TO TUERREDDA: starting from Cagliari, take State Road 195 towards Teulada. Turn right to Chia and continue for about ten kilometers. The beach is well signposted.
Is Molentis is a spectacular beach with white sand that creeps in a spectacular soft tongue on one side and rocky on the other in the sea. The beach is usually crowded, but it is worth reaching it early in the morning, to enjoy a show that is unique in the world.
HOW TO GET THERE IS MOLENTIS: Punta Molentis can be reached along the Provincial Road 18 and turning at the sign, a few kilometers from Villasimius.
For an immersion in the intense white of Sardinia there is nothing better than Porto Giunco. Behind the beach there is the pond of Notteri chosen by pink flamingos.
HOW TO GET TO PORTO GIUNCO: starting from Cagliari, take State Road 125 to Villasimius. After passing the Notteri pond, follow the signs to the beach. A path of eucalyptus trees leads to the rush.
Cala Cipolla is the last beach of Chia (Domus de Maria). It is sheltered from the winds and unfortunately quite crowded in high season.
HOW TO REACH CALA CIPOLLA: from Cagliari we go towards Chia along the SS 195. Once in Chia we proceed on Viale Spartivento, and after the pond we continue on the dirt road to the parking lot of Cala Cipolla. Continue on foot, slightly uphill on the right.
Along the southern coast of Sardinia, in the heart of a vast gulf, is the fortified city of Cagliari. The medieval charm of the city is linked to the Roman ruins giving life to a rich historical center. Wonderful the Castello district, the oldest of the 4 historic districts of Cagliari, built by the Pisans in the 13th century in a dominant position over the bay. Equipped with walls, ramparts and towers, it houses wonderful noble palaces, such as the Royal Palace, the Palazzo delle Seziate and the Palazzo of the University, a vast eighteenth-century complex in the Piedmontese Baroque style, and represents the heart of the city.Significant is the tower of San Pancrazio, which stands on the highest point of the city, and the tower of the Elephant, with its characteristic statue, built in the first decade of the 1300s. Do not miss the Bastion of Saint Remy, the beautiful city terrace at sunset, the Porta dei Leoni, the Cathedral of Santa Maria, the 7 churches in Aragonese Gothic style, the museum pole of the Cittadella dei Musei, the Castle of San Michele and the shops of antique dealers and artisans. The Stampace quarter preserves the medieval urban structure and on the southern slope of the Buoncammino hill the most important building among the Roman remains, the amphitheater of the 2nd century AD, overlooks the gulf.The Marina district has small alleys teeming with people, here there are the greatest number of restaurants and hotels, while Villanova, the expansion district of Cagliari, has low houses and numerous vegetable gardens and gardens. Just outside Cagliari there are the Molentargius Natural Park - Saline and the Poetto beach, two must-see destinations!