Today We bring you to … The Maddalena Archipelago (Sardinia)
Sardinia is one of the five Italian regions that have been granted some degree of domestic autonomy by special statute.
The island’s most iconic civilization is the indigenous Nuragic, which flourished from the 18th century BC to either 238 BC or the 2nd century AD in some parts of the island, and to the 6th century AD in that part of the island known as Barbagia. Sardinian Language is considered the most conservative Romance language.
The Maddalena Archipelago is a group of islands in the Strait of Bonifacio between Corsica (France) and north-eastern Sardinia (Italy). The whole archipelago makes the territory of the La Maddalena comune in Sardinia.
The archipelago consists of seven main islands and numerous small islets. The largest one is the island of La Maddalena , with a homonymous town, which is the largest settlement at the archipelago. The other six islands, in order of size, are: Caprera, Spargi, Santo Stefano, Santa Maria, Budelli and Razzoli. Only Maddalena, Caprera and Santo Stefano are inhabited.
Maddalena has the same clear waters and windblown granite coastlines but remains a haven for wildlife.
It is a popular tourist destination especially among boaters. In 2006 it was placed on the tentative list for consideration as a World Heritage Site by UNESCO.
Over the beauty of the landscape food is a peculiar point for Sardinia.
Meat, dairy products, grains and vegetables constitute the most basic elements of the traditional diet, to a lesser extent rock lobster (aligusta), scampi, bottarga (butàriga), squid, tuna.
Suckling pig (porcheddu) and wild boar (sirbone) are roasted on the spit or boiled in stews of beans and vegetables, thickened with bread. Herbs such as mint and myrtle are used. Much Sardinian bread is made dry, which keeps longer than high-moisture breads.
One of the most famous of foods is pane Carasau, the flat bread of Sardinia, famous for its thin crunchiness. Originally the making of this bread was a hard process which needed three women to do the job. This flat bread is always made by hand as it gives a different flavour the more the dough is worked. After working the dough, it is rolled out in very thin circles and placed in an extremely hot stone oven where the dough will blow up into a ball shape. Once the dough achieves that state it is then removed from the oven where it is then cut into two thin sheets and stacked to go back into the oven.
Alcoholic beverages include many peculiar wines such as Cannonau, Malvasia, Vernccia, Vermentino, various liquors like Abbardente, Filu Ferru and Mirto. Beer is the most drunk alcoholic beverage, Sardinia boasts the highest consumption per capita of beer in Italy (twice higher than national average). Birra Ichnusa is the most commercialized beer produced in Sardinia.
Let yourself be carried away by the Sardinian beauties..
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See you for the next city, bring your luggage …
Thanks to Valentina to show us all this charms!