Gallura

GALLURA:
La Gallura is the vast region in the north-oriental part of Sardinia, bordering in the north on the Bocche di Bonifacio (the strait that separate our Island from the near Corsica, which millions of years ago made an unique block was with Sardinia ), in the west on Anglona, in the south-west on Logudoro-Meilogu, in the south on Monte Acuto-Goceano,, in the south-east on the Baronie and at east with the Tirreno sea. It is characterized by the massive presence of granite rocks (even in the neighbor numerous minor islands), often shaped (and straightened) in suggestive forms by the rain and the wind: the most famous is in Capo Orso next to Palau, but the rock of the Dinosauro in the island of Molara is also interesting.Reefs and enchanting beaches alternates along the coast, either at east and south. The whole archipelago of the Maddalena is beautiful (as well as the homonym island, connected by an isthmus to Caprera, even the smaller of Spargi, Budelli, Razzoli, Santa Maria e Santo Stefano), and offers beaches and bays of really thin sand (white or pink like in Budelli) but also natural “swimming pools” among soft-feature rocks. At few miles from the Oriental coast, between Capo Coda Cavallo and Capo Ceraso, we found the islands of Tavolara (a huge block of gray-white limestone which stands out from the blue sea) and Molara. The turquoise color is a constant of the Gallurese sea.

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

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

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

CUISINE:

Suppa cuata: is a typical specialty of Gallura, similar to the "sa suppa" prepared in theBaronìe. It is a typical “poor” dish of the agropastoral tradition, made with slices of bread, soft cheese, grated Pecorino Sardo or Fiore Sardo, minced herbs (parsley, mint, oregano, wild fennel, nutmeg);with the addition of lamb's stock, cooked a part, and then put into the oven.The soup is served warm or lukewarm.

Aragosta (lobster crab): boiled lobster crab in salted water, cut in an half and simply dressed in olive oil and lemon sauce. Some people like to add fresh onions chopped in small pieces.Crabs and scampi are cooked following a similar recipe.

Polpo all'agliata: boiled octopus, chopped, and left immerse for 12-18 hours into a sauce of sundries tomatoes (some fresh tomatoes are added to mitigate the hot spicy) red small chili peppers, olive oil, garlic and vinegar. The dish is served cold.

HOW TO GET AROUND: There is a shuttle service from the airport to the train station by bus n°2.

Olbia Airport: Tel +39 0789.563444 / info@geasar.it
Olbia Port: Isola Bianca Tel. +39 0789 28888
Olbia Railway Station: Via Giacomo Pala - Tel +39 0789.22477
Bus: Corso Umberto Tel. +39 0789.21197
Rent-a-car: Olbia Airport

THINGS TO SEE: all the information about Gallura on the portal gallura.sardegne.com

THINGS TO DO: All the events of Sardinia, divided in categories: Concerts, Holy Days, Festivals, Traditions.