The Santa Margherita Terra e Sole Cooperative is an important agricultural business now with 180 partners farming some 80 hectares of greenhouses located for the most part around Santa Margherita di Pula. They specialize in tomatoes, which are exported to a large extent to Germany and Switzerland. So why not visit their sales outlet?

There you can find a wide selection of freshly-picked tomatoes (e.g. Fragolino, Cupido, Baci di Sole), seasonal fruit and vegetables, dried and mashed tomatoes, purées and preserves in oil.

They also have the best Sardinian cheeses and cold meats, traditional Sardinian breads and pastries, bottarga (pressed and dried mullet and tuna roe), wines and oils, jams and honey, capers and spices. So everything to prepare your next delicious dish!

The Cooperativa is located on the main road to Pula (SS 195) at km 31.8 and is open daily.

#simplychillout #fruit #vegetables #local #produce #market #pula#santamaegherita #sardinia


The Citrus Fruit Festival of Muravera (South Eastern Sardinia) is an event not to be missed. It marks the beginning of the touristic season and showcases the local citrus fruit production.

Amazing and colorful costumes, beautifully handmade fabrics adorned with precious filigree jewels, etc. – there is a lot to see this weekend in Muravera. For the occasion the main streets will be festooned with multicolored carpets and tapestries and will give way to a large parade of folk groups from all over Sardinia.

During the three days of the festival numerous events including conferences, exhibitions, and travelling museums, murals competition, tastings of local food and folk music.

If you are staying around Chia or Pula, Muravera can be reached in about 2 hours by car. Check out the full program here:

Shared by Patricia at www.simplychillout.com

#sardinia #sagradegliagrumi #muravera #event #festival #citrusfruit


To welcome the New Year, Italians all have their own regional traditions. However, here are three customs that are mostly shared across the peninsula and the islands:

Lentils are known since ancient times for their great nutritional value and are associated with coins because of their shape. For Italians eating lentils on the last day of the year means having a year of abundance, money and economic rewards. Traditionally lentils are served with cotechino (pork sausage) or zampone (stuffed pork knuckle). The fatty and nutritious pork meat equally stands for abundance and prosperity.

Another custom is to eat pomegranate the last night of the year as a symbol of fidelity and fertility. Eating this delicious fruit together with your partner, boyfriend or husband is a sign of devotion and prosperity.

Following the color of pomegranate seeds, it is believed that wearing red underwear on December 31 will bring love and luck in the New Year. Yet the custom is that it has to be thrown away the next day.

What is the New Year tradition in your country?

Photo and recipe for cotechino and lentils: http://www.dissapore.com/grande-notizia/ricetta-cotechino-e-lenticchie/

Shared by Patricia at www.simplychillout.com

#sardinia #tradition #newyear #sardinien #neujahr #italy #italien #lentils #pomegranate


With an impressive history going back to 1967, the Forneria di Pula prepares a wide choice of panettoni with ingredients of the highest quality. They don’t use dyes nor preservatives and let the sweet bread cool down slowly in order to preserve the aromas and keep the balance of flavors to high levels.

If you are in the region, please visit this wonderful bakery in Pula! Not only you will get the freshest and most natural Christmas product you can get, but you will also help support the local artisans.

Address: Strada Statale 195 Km 28,500, 09010 Pula (CA), Italy
Website: http://www.laforneria.it/

Photo credit: http://www.laforneria.it/
Posted by Patricia at www.simplychillout.com


In Italy the Christmas celebration officially starts on December 8 and lasts until January 6. One of the most important Christmas tradition is the Nativity crib scene. On December 8 most Italian families put out a crib in their homes, which is usually handed down from generation to generation. The figure of the baby Jesus is put into the crib only in the evening of December 24.

In the week before Christmas children go from house to house dressed as shepherds, playing pipes, singing and reciting Christmas poems. They are given money to buy presents.

On Christmas Eve catholic families eat a meatless dinner, usually consisting of fish or seafood. In southern Italy the traditional Christmas Eve dish is Capitone, a big female eel, roasted, baked or fried. Dinner is traditionally followed by a living nativity scene and the midnight mass. When people return from Mass, they might have a slice of Italian Christmas cake called Panettone, which is like a dry fruity sponge cake!

The most significant meal of the festivities is the Christmas Day lunch, which can last for hours. For this occasion a large beautiful table is prepared to accommodate all the guests. The meal usually starts with a classic antipasto serving cuts of cured meat, garnished with olives and cheese. Then follows the pasta dish, traditionally pasta al forno (a kind of lasagne) or cannelloni, of which no Italian will refuse a second serving. Roasted veal, braised beef or roasted chicken with potatoes will be often served as a second dish. Finally, home-made cookies, the mandatory Panettone or Pandoro will be served at the end of this lively family event.

Children write letters to Babbo Natale (Father Christmas) asking for presents. But on Christmas day Babbo Natale might bring them only small gifts, as in Italy the main day for present giving is on Epiphany (January 6). In Epiphany night, La Befana, a kind old witch, will fill children’s stockings with sweets if they have been good or with coal if they have misbehaved.

In Italian Merry Christmas is BUON NATALE! How do you say in your country?

Here’s a recipe for panettone: http://www.bbcgoodfood.com/recipes/863653/mini-panettone

#sardinia   #simplychillout   #christmas   #italy   #befana   #celebrations #tradition #culture


The story goes that the saffron plant, originated in Greece, is the fruit of Crocus’ love for the nymph Smilax. As the gods were opposed to this love affair they transformed Crocus into a saffron plant and Smilax into a bindweed … Hermes, lovers’ adviser, used the plant as an aphrodisiac spice

The plant has arrived in Italy thanks to the Dominican priest Santucci. Today Sardinia and more precisely the villages of Villanovafranca, Turri and San Gavino produce yearly about 300 kg of high quality saffron with PDO (Protected Designation of Origin) recognition.

Why not not join the yearly Saffron Festival in San Gavino Monreale which take place at mid November? A very good way indeed for learning about and tasting this mystic spice!

For more information, check http://www.sangavinomonreale.net/2015/11/07/il-programma-della-sagra-dello-zafferano/.

Photo: San Gavino Montreale

Shared by Patricia at www.simplychillout.com

#sardinia #saffron #gastronomy #culture #sangavino #festival #activity


If I ever received one of these beauties, I am not sure I would even dare eating them – they are beautiful!

Coricheddus (small hearts) are typical Sardinian sweets commonly made of almonds, honey, orange peel and saffron! It takes a lot of time to make them as they are designed by hand, one by one, like jewels!

These sweets are typical of the Nuoro region (central Sardinia) and are often prepared for festive occasions and weddings, when they are offered to the bride and groom! The hearts are often decorated
with flowers, ears, wedding rings and lots of imagination! Other typical shapes are the bird and the pitcher.

Photo by http://myart-robertomurgia.blogspot.com

Shared by Patricia at www.simplychillout.com

#sardinia #nuoro #gastronomy #sweets #specialty #food #art


In Sardinia the pomegranate fruit is often seen on party tables, as a symbol of abundance, fertility and prosperity. It is considered the king of fruits for his particular petiole shaped crown. Pomegranate plants are found in private gardens and orchards – they have a great ornamental effect, especially the specimens with twisted trunks and branches.

The fruit is of spherical shape with a shiny red skin. It tightly holds a multitude of red berries, which have a delicious sweet and slightly sour taste. The berries look very pretty – like small rubies – have fewer calories, great nutritional value and contain lots of healthy antioxidants and flavonoids.

The pomegranate can be used to make jams, drinks, liquor or in cosmetic products. I personally eat them raw, enjoying slowly each and every one of the berries. How do you prefer them?

Photo credit: www.fitlista.com
Shared by Patricia at www.simplychillout.com

#sardinia #pomegranate #fruit #gastronomy


No matter the weather, after a long walk in the city you will start looking for an interesting place to rest.

Recently I have discovered this beautiful little café just behind Via Roma … Dulcis Pasticceria in Via Baylle. And it is actually an amazing pastry shop! They are specialised in fresh Sardinian sweets, but also offer delicious cakes, mini sandwitches, different types of coffee, a large selection of Kusmi teas, wines and more.

The place is tiny with only a few tables, but they also have a take-away and catering service.

Shared by Patricia at www.simplychillout.com

#sardinia #cagliari #pasticceriadulcis #sweets #coffee #placetosee


If you have traveled around in Sardinia, you must have noticed the widespread succulent plants along the roads, the hallmark of the island landscape. But did you know that you can actually eat its fruit?

The prickly pear tree (Figu Morisca in Sardinian) can reach up to 5 meters high and has large leaves covered with thick whitish thorns. From April to June the plant blooms in all its beauty, while in the following period are born egg-shaped fruits covered with thorns too. The color of the ripe fruit varies from yellow to dark red.

In Sardinia, prickly pears are used to make a tasty liquor and delicious jams. More often, the freshly picked fruit is consumed raw and it’s exquisite! Before you try to eat a prickly pear on your own, watch this video that shows how to safely peal the fruits: https://www.youtube.com/watch?v=pXkKPIO039Y. Enjoy!

Shared by Patricia at www.simplychillout.com

#sardinia #fruit #gastronomy #pricklypear #figumorisca #ficchidindia