Nurra

NURRA:is the region extended between the Marghine-Planargia on the south, the Logudoro-Meilogu south-east, the Sassarese north-east, the Riviera del Corallo on the west and, on the north, the Golfo dell’ Asinara. This land, as in large part of its neighbor territory, is characterized by volcanic rocks. In the Triassico, the Nurra was a small island extremely distant: the sediments united it back to the remaining part of the island after the withdrawal of the waters that invaded Sardinia. We found relieves (normally between 600 and 700 meter high), even on the Alghero-to- Bosa coast where by the way, there is a predominance of hills and plains (mainly of alluvial origin).The major water flows are the rivers Mannu and Temo, alimented by some affluent suppliers, however, the river Santo and the rio Filibertu are also quite important. This last one is connected with the rio Cuga whom waters are blocked by the homonym dam.The most well known location is Alghero, very touristic city, peculiar for the language spoken: Catalan, imported from Aragon domination period.

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

LANGUAGE: The local language is Catalan, 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:
Cassòla: typical dish of the Alghero gastronomy tradition. It is a rich fish soup, which used to be the meal of fishermen and their family. Fry in a pan olive oil, garlic, chopped onion and parsley, sun-dried tomatoes, after about then minutes add the gutted and scaled fishes: position them according to their cooking time (preferred are normally eel, red/rose fish, gray mullet, black-tail, mullet, cuttlefish, octopus, mackerel, red mullet, crabs, magnosa). Then add a couple of cookware of water, a little bit of white wine depending to the quantity. Serve hot with typical anchovies tarts, traditionally eaten by sailors and fishermen that could not preserve bread for long time.

Aragosta alla catalana (Spiny-lobster ): considered one of the best in the world, the lobster fished in the Alghero's sea has always been very request by the international market. Boil the lobster in salted water and cut it by half and flavor it with olive oil and lemon. Some like it with fresh onions chopped in little slices. Similar recipe can be used for crabs and scampi.

Polpo all’agliara (octopus): boil the octopus and chopped into pieces, leave it for 12-18 hours immersed in a sauce of sun dried tomatoes (add fresh tomatoes to mitigate the hot spicy),red hot chili pepper, olive oil, garlic and vinegar. It is best to serve cold. The wording “agliara” renamed in Italian “agliata” (that means with garlic).Gattuccio di mare all’agliara (black-mouthed): typical dish of Alghero cuisine, similar to the “polpo all’agliara” recipe, with the difference that the black-mouthed can be fried before being flavored with the sun-dried tomatoes sauce (add fresh tomatoes to mitigate the hot spicy),red hot chilli pepper, olive oil, garlic and vinegar. Serve it cold.