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SEA URCHINS – HOW TO EAT THEM

Sea urchins are considered a cool weather food. In Sardinia you can find them on sale from the middle of November to late April.

This delicacy is eaten raw and is often featured in the cuisines of most Mediterranean cultures. The best way to eat sea urchins is by carefully dipping a piece of soft white bread directly into the shell and scoop out the meaty orange center, while trying to avoid any piece of shell or spine remaining from the opening process. Mmmm …. delicious! Give it a try!

Photo credit: http://www.identitagolose.it/

Shared by Patricia at www.simplychillout.com

#sardinia #food #foodie #delicacy #gastronomy #seaurchin

VISIT SARDINIA IN THE SPRING

In the island Spring starts in March and ends middle of May, when early summer begins. The fragrant herbs and aromatic Mediterranean plants are in full bloom and dress entire regions into a sea of colors.

Spring is the ideal time if you feel comfortable with mild temperatures, love the simple life on the beach with a well-filled picnic basket. And if it rains … well, make yourself comfortable under the covered terrace of your holiday home and enjoy an excellent bottle of local red wine!

Our properties are close to the marvelous beaches of Chia and many more natural attractions. If this sounds good to you, visit our website or contact me!

Shared by Patricia at www.simplychillout.com

#sardinia #italy #holidays #spring #flora #rental #villas #apartments #villettas

DEERS, EAGLES, MUFFLONS AND WILD BOARS

It is not a secret that the beaches of Sardinia are among the very best of the Mediterranean. However, not everybody knows that South Sardinia also has the largest holm oaks forest of Europe. If you are looking for an amazing excursion with family and friends, take a break from the beach and go discover the natural beauty of Is Cannoneris Wildlife Reserve !

In this magic place you may meet up with deers, eagles, mufflons, wild boars, which are the most important species that inhabit the park.

Book for example a jeep excursion with Sardeo, that also includes the visit at the prehistoric ruins of Nuraghi, ancient stone buildings, huge examples of “drystone” technique, dated from 1500 b.c. This interesting tour ends with a typical Sardinian snack (that in Sardinian language is called “Sa Picchettada”), offered by the guides.

For more information, contact info@sardeo.com

#sardinia #excursion #tour #wildlife #reserve #park #iscannoneris

SPECTACULAR BIRD LIFE IN SOUTH SARDINIA

The Parco Molentargius-Saline located between Cagliari and Quartu is one of the most important sites in Europe for the staging, wintering and breeding of numerous wading bird species. A common sight is the pink flamingo, which has been nesting here since 1993. Ponds are also home to the black-winged stilt, the common water hen, the marsh harrier and the Eurasian wigeon, as well as the extremely rare purple heron, great egret and cattle egret, the little egret, the mallard and several species of ducks.

Birdwatchers can admire spectacular views such as the flight of the pink flamingos at sunset or the mating dance of the black-winged stilt.

Join one of the guided tours to observe the park’s plant and animal life! The park includes an area of green parkland with fitness trails and other paths across a beautiful and precious wetland habitat. We recommend to discover the area in push-bike, which you can rent at the entrance, in the “Sali Scelti” building.

If you particularly love flamingos, come visit in May when you can observe an estimated 10,000 breeding pairs. What a show!

Opening hours:
– from 16 October to 28 February, from 07.00 to 18:00.
– From 1 March to 15 October, from 06.30 to 21.00

For more details check (Italian only):
http://www.apmolentargius.it/
http://www.parcomolentargius.it/

#sardinia #birdwatching #birds #park #excursion #montelargius #wetland #nature #birdwatching #activities #cagliari

PECORINO SARDO DOP

Pecorino is a generic term and as such can be used to indicate any cheese made from sheep’s milk. And in fact, in Italy there is a great variety of pecorino cheese, all specific to regions or sheep breeds. The Pecorino Sardo, despite the recent recognition of designated origin, is long known and has an ancient history linked to the rich Sardinian production characteristics. It is made of whole ewes’ milk of Sardinia breed.

You will find the “Pecorino Dolce” (sweet Pecorino) and the “Pecorino Staggionato” (seasoned Pecorino). Both types are excellent table cheeses and the seasoned one is often used grated in local dishes. The sweet kind is best paired with light wines such as Vermentino di Gallura, Vermentino di Sardegna or Monica of Sardegna, whereas the spicy type harmonises wonderfully with a Cannonau or Carignano del Sulcis Rosso.

Shared by Patricia at
www.simplychillout.com

#sardinia #cheese #gastronomy #pecorino #pecorinosardo #foodie

Things to know about the Posidonia

In late autumn you may notice on the shore of the most beautiful Sardinian beaches an accumulation of brown leaves, which is caused by the Posidonia.

In fact the Posidonia is not a seaweed but a plant that forms large underwater meadows that are an important part of the ecosystem. It consists of roots, stem and leaves, which fall in autumn and are washed up to the nearby shoreline creating bulks or little brown balls.

These dead leaves can often bring discomfort because of the bad smell they emanate. However, they are essential because they protect the beach from the impact of the waves, thereby limiting its erosion. The Posidonia protects the beauty of our beaches, so protect it too!

Shared by Patricia at www.simplychillout.com

#sardinia #nature #beach #posidonia #ecosystem

SAFFRON – THE SPICE BEYOND PRICE

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 takes place around mid of November? A very good way indeed for learning about and tasting this mystic spice!

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

SO MANY IMPRESSIONS IN ONE PLACE

What to do on a grey winter day? My suggestion is to go to the amazing market of San Benedetto in the center of Cagliari. This experience is a feast for all senses! I never can get enough of the vibrant colors and wonderful smells of all the delicious food gracefully put on display.

For me this place is magic – I recommend it to anyone keen to learn about the Sardinian culture and its food. I promise, you won’t be disappointed. Ah, don’t forget! On the way out, buy some freshly fried calamaris. They are so yum!

The best time to visit this fantastic market is before 10:00 am, from Monday to Thursday. The market is located in Via Francesco Cocco Ortu and is open daily until 13.00. There are plenty of parking lots nearby. Enjoy!

Shared with love by Patricia at www.simplychillout.com

#sardinia #italy #cagliari #mercatosanbenedetto #market #sardinien #italien #markt #ausflug #excurision #shopping #einkauf

IT’S AGAIN POMEGRANATE TIME!

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?

#simplychillout #food ##sardinia #pomegranate #fruit #gastronomy

THE SARDINIAN VERSION OF HALLOWEEN

Although Halloween is becoming more and more popular in Italy, Sardinia has its own way of celebrating the souls, which is called “Is Animeddas” or “Panixeddas” in the south and “Su mortu mortu” in the central part of the island.

The Sardinian version of Halloween goes back to an ancient tradition which celebrates the goodness of the souls on All Saints day (1st November). Here too appears the theme of carved pumpkins and children dressed as ghosts who knock at the doors asking for gifts or else threatening with tricks.

Originally, homemade goodies such as pabassinas, su pani de saba, and especially a biscuit called ossu de mottu (dead’s bones) along with pomegranates, chestnuts and dried fruit were given to the kids. The tradition was to light an oil lamp to honor each deceased member of the family. Happy Halloween!

#sardinia #tradition #culture #isanimeddas #halloween