Ogliastra
Between the Tyrrhenian Sea and the Gennargentu Mountains, Ogliastra boasts an unspoiled landscape
Rich in historical evidence such as nuraghi, domus de janas, sacred fountains, tombs of the giants and menhirs, Ogliastra offers unique scenery between crystal-clear waters and rugged paths between mountains. The fascinating beaches of the east coast can be sandy like the Lido di Orrì, pebbly like the very special Coccorocci, or composed of small pebbles like the Torre di Barì beach or like the splendid Cala Goloritze’, a must-see.
Supramonte : one of the most striking and wild stretches of Sardinia.
A complex characterized by plateaus and sinkholes, overhangs and forests, caves and springs, inhabited since prehistoric times and dotted with pre-Nuragic and Nuragic sites. The landscape has uniform distinguishing features: huge ramparts alternating with deep canyons, rocky peaks silhouetted against the sky. But each of the ‘Supramonte’ of the five municipalities has its own distinctive features with original and inimitable natural monuments. One of these is the famous stone mask of Golgo, which can be easily reached by taking a path from the forecourt of the ‘Refuge’.
Ogliastra’s long Agro-Pastoral Food and Wine Tradition
Among the typical dishes of Ogliastra cuisine we recommend are Culurgiones: they are the first course par excellence of the Gulf of Orosei. Typical pasta ravioli filled with potatoes and joined with fresh pecorino cheese and mint. According to tradition, the ravioli are closed by hand and pinched along the edges with the tips of the fingernails to depict ears of wheat. Fregula: these are small irregular balls of durum wheat worked by hand with water and salt. Very good with clams or also try the variant with shrimp sauce and squid ink. Porchetto: definitely Sardinia’s most famous dish and prince of main courses. In the Nuorese region you will enjoy the best meats cooked according to tradition: suckling pig is spit-roasted, barbecued or cooked in a bed of leaves and herbs.
