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.

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The popular festival is held annually on the last Sunday of October in Aritzo, in the heart of Barbagia, a place of wild enchantment between beauty and goodness . The event is a great opportunity to raise awareness of local products, cultural heritage, environment and art of central Sardinia. During two days (Saturday and Sunday) the festival features musical performances and art exhibitions, while hot chestnuts, freshly cooked, and a good glass of new wine await you along with desserts and many other typical specialties. In the producers’ market you can find the freshness of local products to take home. A cultural event not to be missed!

It was mainly the Laore company that re-discovered the cultivation of chestnut trees in Sardinia. In 2007 they began to implement a plan for restructuring the chestnut trees, identifying and selecting the local qualities that best fit the market. This led to the subsequent grafting of about 150 hectares of chestnut and chestnut woods that meet these needs. Sardinia counts 2000 hectares which could be destined to chestnut trees, but currently only 1000 hectares have been developed mainly located in Barbagia-Mandrolosai (Desulo, Tonara, Belvì and Aritzo).

For those who are staying in South Sardinia, you can also visit the local chestnut producer in Teulada, the Azienda Agricola Sebera di Francesco e Luigi Pirlo – they are currently harvesting the chestnuts and it’s worth a visit!



Photo: Azienda Agricola Sebera di Francesco e Luigi Pirlo

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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.

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The Pane Carasau is a typical Sardinian bread originating from Barbagia, now widespread throughout the island. This very crispy bread, also known as Carta da Musica (music paper), can be found in all grocery stores and is often served in restaurants. The dough is made of yeast, salt, water and wheat flour or barley flour. Variations of it are the Pane Guttiau and Pane Frattau.

The Pane Guttiau is wetted with a few drops of olive oil, salt and lightly toasted in the oven or on the grill, mostly served as an appetizer. Interestingly the Pane Frattau forms a kind of lasagna made of Pane Carasau. The bread is immersed for a very short time in boiling salted water, and then is disposed on a plate, alternating layers of tomato sauce and grated cheese, with the possible addition of a poached egg which is cooked in same water. Buon appetito!

For more information about the preparation of this delicious bread, see

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The restaurant Crar’e Luna’s in Chia was recently completely refurbished and transformed into a stylish and elegant venue. Its objective is to represent the hospitality and friendliness of Sardinia. Its building and atmosphere underline many details and shapes that speak of the island. The stone, wood, pastel colors, the music, the garden, the palate … everything here feels Sardinian.

Their original menu includes delicious dishes such as the Lemon perfumed risotto with seafood, Spaghetti with bottarga (cured fish roe) and zucchini flowers and Fresh grilled fish.

Ideally located near Le Dune beach (15 min walk), it is a perfect location for a nice lunch. At night, the elegantly dressed tables in the manicured garden and the moonlight shining over the beautiful sea create a stunning setting for a romantic evening.

Address: Viale Chia 41, Chia in Domus de Maria

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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: Enjoy!

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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:

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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:

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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

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