Cagliari

CAGLIARI:

Cagliari is the political administrative capital of Sardinia beside being the homonymous province. The great writer D.H. Lawrence was enraptured by the limpid sky and by the sun that give a blinding brightness to the cityCagliari is one of the seven royal towns of Sardinia with Sassari, Oristano, Bosa, Alghero, Castelsardo and Iglesias.This city has a rich historical and cultural heritage, since numerous are the archaeological sites, which witness the passage of the several dominant population through millenniums. We recommend the Phoenician-Punic necropolis of Tuvixeddu (VI – III century B.C.), la Grotta della Vipera (the viper cave) (patrician grave dug in the rock by an aristocratic roman in the I century A.D., the Anfiteatro Romano (the roman amphitheatre) (II century A.D. - the most relevant monument of the classic age existing in Sardinia, which from years hosts musical and theatrical performances) and the Villa di Tigellio (Tigellio's villa) (actually it is a fraction of a roman residential district of the II century B.C.; notwithstanding the name, it has been established by now that the latin poet, of the age of the imperator August has never lived there), the Basilica of San Saturnino ( early Christian church from VI century B.C. :people say that in the nearby area, where it is possible to admire the remains of a Roman and a Byzantine necropolis, in 304 B.C. the Patron Saint of Cagliari was martyrized as consequence of its refusal to repudiate the Christian faith), the crypt of Santa Restituta (used by Punics, Romans and, probably, by the first Christians too; and after used as an air-raid shelter during the 1943 bombing) and the crypt of Sant’Efisio, where apparently the saint was locked up before he was martyred under the Emperor Diocletian in Nora, 303 B.C.

CURRENCY: Euro; credit cards are widely accepted (American Express, Visa, Mastercard, etc.).

LANGUAGE: the local language is Campidanese, but the main official language is Italian.The use of foreign languages is little widespread.

WHEATER: temperature varies between 5°C e i 15°C degree in the winter months, between 10°C and 25° C in spring time and between 25°Ce i 40° C during the summer. Generally, rainy winters are followed by dry springs and summers.

CUISINE:
Malloreddus: little dumplings of durum-wheat semolina, usually handmade. It is one of the typical main dishes of Sardinia tradition. Served with tomato sauce and cheese (Fiore Sardo, Pecorino Sardo or Pecorino Romano), in the Campidano are flavored also with fresh roasted pieces of sausage, chopped onion and basil.

Spaghetti alla bottarga (fish eggs): bring the spaghetti to boil, then pass them into a pan where had been warmed some olive oil with bottarga (dried mullet eggs). Pan-fry them for a minute and now they are ready to eat.

Spaghetti ai ricci: savory version of spaghetti in tomato sauce, use sea-urchin fresh pulp roasted with olive oil and basil.The spaghetti have to be drained “al dente” , then pan-fry them with the sea-urchin and basil sauce.

Culurgiones: the Sardinian ravioli, called culingionis in other zones of Sardegna, are prepared with a dough of seed corn or flour, eggs, salt and olive oil and a filling of soft cheese or ricotta, chard or spinach, eggs, butter and saffron. All dressed in tomato sauce and grated Sardinian cheese. Very tasty is also the variation filled with potatoes, lard, fresh mint, onion and garlic chops.

Sardine arrosto (rosted): the most traditional way to prepare sardines. This blue fish, very appreciated by Cagliari people, has to be gutted, spread on olive oil and grilled.The salt and the unmistakable aroma from the coal flame make it really tasty. Here is a variation for those living in a flat and whose can not use the traditional barbecue:fillets of oven-cooked sardines, dressed in a sauce of tomatoes, garlic, parsley, garlic and basil chops, olive oil and lemon juice.

Pesci a scabecciu: is a typical dish of Cagliari zone. Consist of cleaning the fishes (like mullet adapted to be fried) bread them in thin seed corn, deep fry them in olive oil and once gilded, leave to marinate for one day in a sauce of oil, chopped garlic, (roasted) tomato pulp, salt and vinegar. The taste is strong, and it is often exalted by adding black olive chops and capers. Còrdula: lamb intestine, carefully washed in both internal and interior side, it is then left in water and vinegar. Once dried, it is tied with a string and it is put on a grill over the flame. It is one of the most appreciated dish of Campidano, and also in other zone of Sardinia.

HOW TO GET AROUND:

Cagliari Airport: Tel. +39 070 211211 / info@sogaer.it
Cagliari Port: Via Roma Tel. +39 070 679531
Cagliari Raiway Station: Piazza Matteotti / Tel +39 070 669227
Sardinian Railway: Via Cugia, 1 / Tel. +39 070 342341
Cagliari Bus: Piazza Matteotti 6 / Tel. +39 070 4098324
Rent-a-car: Cagliari Airport 

THINGS TO SEE: all the information about Campidano on the portal campidano.sardegne.com 

THINGS TO DO: all Sardinian events divided in categories: Concerts, Holy Days, Traditions, Festivals.