Fordangianus and Aritzo
Fordongianus – Aritzo: At root of wine
February 6th, 2015 by

A challenging but exciting stage, from the vineyards of Mandrolisai to the silences of Barbagia, pedaling under the chestnut trees of Aritzo. Traditional carpets and design Few km of flat, then we climb through Samugheo, a village known for its exquisite traditional hand made carpets, made using local wool. In the recent past, some master […]

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Emilio Oggianu wine maker
From Vine to Wine: Emidio Oggianu a Sardinian winemaker
January 22nd, 2015 by

Sardinia is not, among the Italian regions, the largest producer of wine, but here the culture of the vine and wine is an invaluable asset, intimately tied to our culture and our traditions.  The production of Malvasia di Bosa is emblematic,  one of the smallest but most awarded DOC in Italy, that has always contributed to the […]

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Santu Lussurgiu and Fordongianus
Santu Lussurgiu to Fordongianus – A taste of inner Sardinia
January 15th, 2015 by

A stage that let us taste the inland before ending in Fordongianus, a place where ancient Romans settled as a base to try to conquer the heart of the island in the Barbagia region. Crossing a vast plateau We leave Santu Lussurgiu along a comfortable downhill among the olive groves on this slopes of Montiferru, […]

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Bosa and Santu Lussurgiu
Bosa – Santu Lussurgiu: Another life is possible
November 26th, 2014 by

Bosa and its happiness Every time I leave Bosa, it’s a bit sad to leave as well its light hearted people. As soon as you get outside the village, it’s worth to stop to admire at a glance the castle, the river, and the village itself, that looks nestled among the hills, with its houses […]

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Moreno vineyard
At Moreno’s vineyard, where Hospitality has home
November 24th, 2014 by

Hospitality, a recurring word on tourism manuals It may look absurd, this is definitely misused by too many hotel chains, and people involved in hospitality sometimes are missing the deep meaning of this word. Hospitality is something that can’t be planned, you need the will to open the door, to listen and enter the private dimension and […]

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Culurgiones Sardinian ravioli
Culurgiones, a tipical Sardinian pasta
November 8th, 2014 by

On a beautiful day at a friends house, which we’ll tell you more in the next days, with a group of American friends we kneaded, stretched, cut, filled, closed, and cooked some wonderful culurgiones of Ogliastra, which are a kind of ravioli. Oh, we’ve also eaten… This is the recipe, try it yourself, but don’t […]

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Roberta Petza Chef
I’m just a cook: Roberto Petza
November 4th, 2014 by

This is Roberto Petza, and he defines himself as a cook, not as “Chef”. This subtle difference describes him as a modest person that, thanks to his work and his team, really promotes Sardinia. In a world that has too many Chef superstars , it’s a pleasure to meet somebody not bigheaded. He has a […]

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Salvatore Porcu a Sardinian shepherd
It’s not just about cheese
October 16th, 2014 by

Salvatore Porcu is a shepherd in Bosa, Sardinia, he keeps alive this tradition and ancient art that is a lifestyle, in spite of those who are now converted to simple farmers and milk producers. As I said he’s a sheperd, and he does it a sa sarda (in Sardinian way): being so meticulous till the […]

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Sardinian food
Ogliastra and its cheeses
July 8th, 2014 by

What kind of person/cyclist are you? Well, in Ogliastra, land of brave men and women, you could sort its mankind in different types, by using an alimentary metaphor: its cheeses. Let’s see: were you a cyclist coming back very tired from your long trip, you’ll be just able to fall weakly on a sofa, ammattulàu. As […]

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A pic nic by the sea in Sardinia
Cyclo-tourism and agro-alimentary richness of Sardinia
July 1st, 2014 by

We as cyclo-tourists have taken to heart the lesson “man is what he eats”, always eating properly (at least, during our rides!) but without forgetting our personal tastes. We cyclo-tourists of the ancient land of Sardinia can enjoy what is an authentic alimentary treasure trove, very rich both from nutritional and tasty point of view […]

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