Articles

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  • The amazing Roman thermal baths of Fordongianus live on because they’ve been in constant use for 2000 years.

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  • Milis is a small village in Oristano province that has a lot to offer, from Sardinia’s best oranges to a museum of Sardinia’s traditional costumes.

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  • San Salvatore is a dusty little village you might pass on a drive to some of the Sinis Peninsula’s fine beaches. Stop in. Kick your shoes off. There are surprises in store.

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  • Tharros is an ancient Phoenician-Roman Port on the Sinis Penninsula of Sardinia near Cabras. On a fine spring day the iconic Corinthian columns of Tharros seem to hold up the sky to keep it from falling upon the shimmering waters of the Mediterranean.

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  • Santu Lussurgiu sits pretty on the south-eastern slope of the Montiferru mountains in Oristano Province. Its centerpiece is the 18th century palazzo housing an incredible collection of artifacts donated by local residents, over 2000 in all, that make up the Museo della Tecnologia Contadina, one of the best ethnographic collections you’ll ever visit.

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  • Ever heard rocks sing from their souls? Well, get ready, because sculptor Pinuccio Sciola has opened his Giardino Sonoro, a “sound garden” in his home town of San Sperate north of Cagliari, where you can hear giant boulders sing.

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  • A photo essay showing the potential tourist what to expect when you visit the Barbagia mountain region around Nouro, Sardinia.

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  • Get off the SS131, have a coffee or a whole meal, and see thousands of years of Sardinian history unfold before your eyes. Visit the Sacred Well of Santa Cristina, a Bronze Age nuraghe, a Romanesque Church, and pilgrim houses built in the 1700s.

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  • Mamoiada is a small town tucked into the Barbagia mountains in the Nuoro region of Sardinia. Shepherd country. Living by the land and discovering its secrets were always part of the deal. People clung to their pagan ways, and masks were a big part of their spiritual festivals.

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  • Culurgiones are a variety of ravioli, typical of the Ogliastra district, prepared with a simple water and flour dough and a filling consisting of potatoes and acid cheese (casu de fitta)

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  • November is the time to eat Orziadas in a variety of ways in Sardinia, especially on the coast between Cagliari and Oristano.

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