Posts Tagged ‘Mediterranean’
Cannonau
The Cannonau is a typical Sardinian wine. The grape from which is born black berry, and is known and widespread in Sardinia, representative and symbol of the island, all’estero. According to some researchers, the variety would be of Iberian origin, and Cannonau ( also known as the Canonau, Cannonadu, Cannonao) would be a variety of import, and correspond to Spanish Alicante. Modern research and detail, prefer to believe that the screw in question is endemic Sardinian, as some seeds of three thousand and two hundred years old, have recently been found in different parts of the island. What we suggests that the Cannonau the oldest vines in the Mediterranean. Cannonau di Sardegna DOC can be rosy, but more often ruby-red, with garnet and is obtained by minimizing, the 90% grapes of cannonau. Must age at least one year in oak or chestnut. The place of production is typical in Sardinia Ogliastra, where we can meet Ancient Farms, the winery's Jerzu (Now) company now highly modernized, implanted in the fifties of the twentieth century. The company is the Doc cannonanu Best Josto, which takes its name from one of the founders, which is strongly committed to raising awareness of the red nectar 
even outside the land of Sardinia. Still Ogliastra, a Cardeddu (Now) the company operates in Alberto Act, traditional society that operates in three generations. A mention is due to the two best products in the company Cannonau. Cannonau di Sardegna Riserva Doc known as the Cardeddo and Alberto's Law, vinified in steel silos and facts patiently aged in oak barrels slovenia. Excellent Nepente Oliena, flagship winery of Oliena (Now) also founded in 1950. Do not forget the Coast, Doc wine Cannonau, produced in the cellars in Serdiana Argiolas, while we talk about Cannonau di Sardegna Capo Ferrato when the grapes come from Muravera, San Vito, The wine is Villaputzu or Villasimius Excellent with roasts, to be served at a temperature of 16-18°, the scent is pleasant, characteristic and dry and the alcohol content is around 13°. Unmistakable words. To try at least once, as well as 
D'Annunzio himself was heard to advise ..” You do not know of the pitcher plant Oliena even for fame? Ahi lasso! I am certain that, if they have drunk a drink, you never want more parties from the shadow of the white cliffs, you choose for your retreat and one of those cells chisel in stone that the Sardinians call Domos de Janas..”
Claudia Zedda.
Hiking Costa Rei
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Sea and land in the territory of Costa Rei are particularly generous. In tourists may participate, for a deeper understanding of this corner of paradise numerous Desk a day that will aim to show a Sardinia unusual and, away from the chaos and turmoil throughout was. For lovers the mountain is to be recommended to the adventurous trip of discovery Sardinian forest through an excursion that will lead you to discover the wonders of Monti dei Sette Fratelli. L’escursione requires participants to walk a minimum of physical strength and ability to trekking. The only real difficulty is in fact given by slope the path that will pay dividends in each case with a breathtaking life. Thus lead to mandatory if the camera digital video camera. The lazy ones can participate in any event Desk in offroad propose that the minimum of effort wild landscapes typical local Mediterranean. The visitor will in fact be immersed in an atmosphere magic and archaic, scented holm, oaks, arbutus and myrtle. The hike could end with a tasting of local products. The sea so it is able to offer thrilling emotions. Among the tours is the most recommended ones that will live in the’Marine Protected Area of Villasimius. Capo Carbonara is today a natural swimming pool, in which men and fish living with a certain naturalness. You will be able to admire the charm of’Cabbage Island and lovers diving can tap the huge Madonna surrounded by a lush submerged vegetation marina. In the tour you will pass beaches the most beautiful coastal. An example? Port Rush, Simius, and Punta Molentis. Other excursion of adventure is one that will lead tourists to visit the sinuous Serpentara, alters active and elusive part of’Marine Protected Area villasimius. Give a variety in both flora and fauna in submarine. During the tour you will visit some bays unforgettable. First of all Cala Pira with its beautiful seventeenth-century Spanish tower, and the beautiful bay of pool, with water ice and a color of peace dream. The cove it is reachable only by boat. |
Archeology. (Muravera)
The territory is rich in archaeological residues, often located in inaccessible areas to reach, that inform us of an era even earlier than nuragica. These structures are now hidden by vegetation, but still solid and stable, carved in stone or made by the same. The first structures of which are certainly intend to speak Domus de Janas. The Sardinians understood as the small houses of the fairies who lived in places away from the villages. Here's the show I think the folklore Janas most of the time, as to be of small size, divine or demonic creatures. The moral character generally implies the beauty or ugliness of mysterious creatures, beautiful when good, Cruel horrifying when. In truth the domus would be established between the funerary structures fourth and third millennium BC. by people who ran into Sardinia across the seas, peaceful, probably vote for a cult of sun, of bull and moon (cults spread throughout the Mediterranean), that seems to have communicated to the ancient Sardinian.
Of great archaeological interest also appear to be the menhirs, the stones fitter, as are most commonly appointed in Sardinia. This would be megalithic stones, planted in the ground. There are completely smooth, that reflect clearly a phallic symbol, while others will bear the sign of female fertility, breasts, going to represent the goddess, Mother Goddess. Constructed images from around the 3300-2500 aC, were worshiped long, so much so that even Gregory the Great in 594 dC. wrote to Ospitone, he, unique among the Sardinians not worship stones as, would help in the heavy work of Christianization.
The area is also rich in nuraghes, that were built in Sardinia between the 1800 aC. since the sixth century BC. Punic ruins are visible in the one specimen age was represented by Fortress “Baccu Monte Nai” dating from the fifth century. AC. The work of colonization by the Romans, Isecolo occurred in BC, is present in the remains of several villages.
To Visit:
- Domus de Janas di Monte Nai
- Megalithic “Cuili Piras”
- Megalithic complex “Pool King”
- Megalithic “Nuraghe Scalas”
- Megalithic “Cabin On Entu”
- Nuraghe Murtagh
- Nuraghe “S’Acqua Seccis”
- Nuraghe “Ponzianu”
- Nuraghe Sa Spadula
- Tomb “Arcu Ziu Marinu
- Tomb “Arcu Ziu Marinu
Claudia Zedda
Caviar Sardo. The roe
E’ often been called the caviar of the Mediterranean and rightly, Having regard to the delicacy, but above all the inability to find at least until not too many decades ago. But if you wondered what it is specifically, the answer is simple.
Is nothing but the bag of ovarian muggini, from which is drawn at the end of summer. The product will be pressed, salty, dried and stored for a period shorter or longer, according to an ancient procedure.
Find in Sardinia one of its most successful expression, perhaps because food that is produced here since the junta of the Phoenicians, very remote antiquity.
They were our ancient settlers to import the technique of salting mullet roe, learned with great skill by the Sardinians. With the Arab raids roe became known throughout the Mediterranean basin. It was the Arabs themselves to name the gold of the sea.
Called it battarikh, or salted fish eggs, name subsequently degraded into something very similar to roe. Given the periodic and unworthy imitations and forgeries that increase the amount on the market but not the quality, for some years has been requested protected designation of origin for this 
excellent product. The surprising thing is that the taste of Sardinia, in terms of flavor, unchanged for three thousand years. Since one day, The Phoenicians came and taught that the eggs of mullet could be much more delicious than you could imagine. Today it is served as an appetizer, as a flavoring substance of a first or even as a main dish. The inevitable association with the DOC Vermentino di Sardegna.
Claudia Zedda