Beaches of Sardinia: The Bidderosa Oasis

Natural Oasis of Bidderosa

A Paradise for Few


Today we talk about a natural oasis that is undoubtedly among the most beautiful in the world: here the fine sand is of a pure white, and hosts white flowers of lily, the sea is emerald, the sides are made of red granite rocks, and like a frame, the green of the beautiful pine forest of pine and Aleppo pine and, along with a rich vegetation of juniper trees, cork oaks and many specimens of dwarf palm.

It is the Oasis of Bidderosa that appears to our eyes only 13 kilometers away from Orosei: a paradise, a picture postcard, a coastal forest with an area of 1086 hectares, consisting of 5 areas: Bidderosa(532ha), Tuttavista(317ha), Istiotta(165ha), Fuile’e Mare(54ha), Senna’e Sachita(16 hectares), which include five charming coves, beautiful destinations of the summer tourism, a corner of Sardinia that is a unique opportunity to enjoy breathtaking views. And, just because of his striking beauty, the oasis is managed by the City of Orosei and protected and controlled by the “Ente delle Foreste“, which, in order to protect the value and prestige of this area and protect it from the excessive tourism pressure, have established for the oasis a limited number of visitors, which allows a paid admission(€ 2.50) to Bidderosa to only 120 cars per day for up to 400 tourists. Revenues are then used by the city to carry out maintenance and cleaning services and ensure the oasis. Also abroad people have noticed that this is a good way of administering the oasis in order to protect its natural value, and in fact the oasis Bidderosa was cited as an example of intelligent protection of its resources even from the prestigious newspaper “New York Times“.

To reach this irresistible and charming oasis(inside the oasis area you can also admire the pond “sa Curcurica”), take the SS125 from Orosei and go north for 13 km, passing the areas of Cala Liberotto and Cala Ginepro and reaching the oasis access, easily visible at kilometer 236. Tip: get there early in the morning! As we told you, only few people are admitted !!!
Do not miss!!!

Gps Coordinates  Bidderosa Beach: 40.463372, 9.802851

vino,olio di oliva, formaggio,cannonau,vermentino,cagnulari,carignano,bovale,mirto,moscato,malvasia

Se ti trovi da queste parti ti potrebbero interessare anche:

Beaches of Sardinia: Giunco Cove

Not only beaches: Tuvixeddu Necropolis

Beaches of Sardinia: Buggerru

Trip to the beach of Piscinas

Sardinian Cake with Ricotta and Lemon

 Cake of Ricotta

A classic among the Sardinian desserts


Today we suggest to you one of those recipes suitable for all occasions, that you can prepare when you want to please everyone, easy to prepare and made of simple and typical ingredients : the ricotta is in fact the main element. As I’ve already said it is suitable for all occasions, but I prefer it for breakfast with a good dose of jam (or nutella) spread on a piece of cake!


  • 300g flour
  • 300g of sugar
  • 300g of fresh ricotta
  • 3 eggs
  • 1 lemon (untreated)
  • 1 sachet of baking powder
  • icing sugar for dusting the cake


Using a fork, mix ricotta cheese with sugar until smooth. Add the egg yolks (keep the egg whites aside), the grated lemon peel(also the juice if you want to have an even more creamy ricotta cheese) and then flour and baking powder. Beat the egg whites until stiff and incorporate them. Pour the mixture into a cake pan with removable bottom(22cm of diameter, even the loaf pan is perfect!) and bake at 180 ° C for about 40 minutes (do the classic test of the toothpick: it must come out dry when after at least 30min, you pierce the cake). When cool, sprinkle it with icing sugar.

Bon Appetit!


The Giants of Mont’e Prama

The Giants of Mont’e Prama

A fascinating mystery


When about 25 years ago I moved to Tuscany, I had never heard of the Giants of Mont’e Prama and so last year, when I saw for the first time a newspaper article that talked about the discovery of new statues, I’m literally fall from the sky. What are the Giants of Mont’e Prama? When were they  discovered? Where? Surfing the web I found out many details about the Giants, first of all that the first finds were recovered between the late seventies and early eighties. A long time ago … why then I had never heard of the Giants when I was living in Sardinia? I think that this is due, as often happens in Italy, by the lack of attention to the archaeological site(see the end of article). In fact comments from people I know who have been there before the recent controversy about the conditions of the site, describe the site itself as poorly supervised and poorly valued.
Clearly I can not confirm, but it could certainly be a plausible explanation.

Anyway, have seen the pictures on newspapers  and later on internet, encouraged me to go see the incredibly evocative and fascinating statues of the giants.
The site is located in the town of Cabras, a town which overlooks the pond of the same name, in the province of Oristano. The area, as you already know from previous posts (see post 1 & 2), is rich of Nuragic settlements and nearby you can also admire the remains of the Punic-Phoenician-Roman city of  Tharros (see post). Its name is due to the presence in the area of the dwarf palm, in Sardinian “prama”, that here has the ideal climatic conditions to the spontaneous growth. The term “monte” instead is just due to an higher area of the terrain(about 50m in height). The area has retained over the years a kind of integrity from the point of view of nature and is of great landscape interest.
I add anyway some historical news: the first findings date back to 1974, when plowing a field, a farmer unearthed a head and other stone elements. In 1979 started the full excavation of an area defined by the provincial road, and is located a necropolis, delimited on three sides by stone slabs driven into the ground, where are arranged the shaft tombs, which contained the bodies. Many as you can imagine the assumptions on the statues and their relationship with the necropolis.
Amazing the number of artifacts recovered, divided into:

  • archers, wearing a short tunic and a archers wear a short tunic and a chest protector; they have long hair topped by a helmet with two horns. The left arm is protected by a scabbard and glove and carries a bow. The right arm goes down along the body, with the forearm and hand bent upward as a sign of offering. The legs
    are protected by shin-guards.. Have long braids and a helmet on the head two horns. The left arm wields a bow, while the right is stretched along the body with the forearm and hand prosthesis forward. The legs are protected by greaves (part of the armor that protects the leg from the ankle to the knee);
  • boxers, wear a short skirt and are bare-chested. They are characterized by the position of the left arm holding a shield over their head, while holding the front side of the shield with his right arm, protected by a glove;
  • warriors, of which there are only a few fragments, which grip with both hands a circular shield finely decorated;
  • models of nuraghe, ie reproductions of Nuraghic towers.

The dating of the finds, according to the theories, are between the eighth century BC and the tenth century BC, and if confirmed these datings could do the Giants the most ancient anthropomorphic sculptures of the Mediterranean area.
PS: about the controversy that erupted in recent months regarding the management of the site, I certainly can not express myself, but analyzing the countless websites, I am convinced that only the newspaper “La Nuova Sardegna“, was the first involved on the discoveries made by archaeologists in Mont’e Prama, and has kept alive our interest, reminding us that in Sardinia and Italy, we still have to find out so much more about our mysterious and incredible past. In this regard, I carry a few lines of an interview with Luigi Zingales (economist, academic and Italian blogger, Professor of Entrepreneurship and Finance at the University of Chicago Booth School of Business) published just few days ago from “La Nuova Sardegna”(see): “… I think this whole thing has been managed badly. It is a finding that deserves a world stage, of which, for now, there is no trace ….. “.

GPS coordinates Mont’e Prama: 39.963777, 8.4533629,448

Maybe you could be also interested in:


Beaches of Sardinia: Giunco Cove;

Not only beaches: The Necropoli of Tuvixeddu;

Beaches of Sardinia: Buggerru;

Trip to the Beach of Piscinas

#ilikesardinia: The Incredible Story of the King of Tavolara

The Lord of Tavolara

An island and its King


The story we are going to tell you today is almost unbelievable. It’s the story of Giuseppe Bertoleoni, “Lord of Tavolara” and of the incredible series of lucky breaks that have transformed this man of humble beginnings in the King of Tavolara. In 1815 a storm took by surprise the King of Naples, Joachim Murat during a trip to Sardinia and brought him on the island of Tavolara (see post). Here was saved and received by Bertoleoni, who had arrived on the island after leaving his home and his family in La Maddalena, and had built there a house, modest but dignified, and had with him all the necessary for a self-sufficient life. He also cultivated a piece of land, had a sheepfold and he produced what was  enough to live on a deserted island! The King of Naples never forgot the warm welcome offered him by Bertoleoni, and often he spoke about him, the “Lord of Tavolara”, who had saved him from the raging sea.

Meanwhile, interest in the island of Tavolara continued to grow thanks to the presence on the island of some goats whose teeth had a special yellow colour due to a grass they ate and that grows only there, and that is the reason why these were called “goats with the gold teeth“. It is said that Charles Albert, King of Piedmont and Sardinia, intrigued by these animals went to Tavolara to see  the “mythical goats with the gold teeth” himself, and there he was received with great respect by Bertoleoni who introduced himself as King of Tavolara. Carlo Alberto spent a few days on the island and he liked  so much this lovely place, that he promised to Bertoleoni that he would officially appointed him as ruler of the island. And so it was: Carlo Alberto kept his promise and the parchment of investiture, of nobility and property arrived to the Prefecture of Sassari, but then went lost, as well as the gifts bestowed by the sovereign. The story of the first King of Tavolara has become a legend, strengthened over the years by the verbal testimonies of Bertoleoni, who have inhabited the island until the acquisitions of the Venetian-Roman family of Marzano and the military servitude on one side of the island, granted by the State to NATO.

Now this island with walls more than 500 meters high made of limestone and granite, covered with juniper bushes, helichrysum, rosemary and mastic and beautiful specimens of geranium and “asperula deficiens“, rare plant elsewhere, has become a marine park that can be reached(the eastern sector is an inaccessible military zone) by ferry or boat from Olbia and Golfo Aranci, virtually at every hours. On the island there are also two restaurants where you can enjoy the scenery tasting typical dishes!

GPS coordinates Tavolara Island: 40.9062, 9.7133

wine,olive oil,cheese,pecorino,cannonau,vermentino,malvasia,cagnulari,carignano,moscato

Maybe you could be also interested in:


Beaches of Sardinia: Giunco Cove;

Not only beaches: The Necropoli of Tuvixeddu;

Beaches of Sardinia: Buggerru;

Trip to the Beach of Piscinas

Sardinia&Christmas: Gueffos, almond cakes


Delicious pralines of almond paste


The Gueffus or Guelfus or Gueffos are pralines(cakes) made of soft almond paste, typical Sardinian pastries, very easy to prepare at home. As for the “sospiri”(from which those differ by the absence of the icing and the presence of the liqueur), the predominant flavor is that of almonds, with an aftertaste of liqueur. Anciently were prepared at weddings, parties, solemn ceremonies, and now, as then, are processed and packaged with simple and genuine ingredients. But as often happens, each area has its own recipe, and each uses processing techniques that have been passed down for generations, which is why you will not find a “unique” recipe. We propose two different recipes, one traditional and one where instead of granulated sugar we used brown sugar, which makes them, in our opinion, more delicates. If you want to wrap them according to tradition, wrap the gueffos first with pastry paper and then with coloured tissue paper, giving it the form of a candy and fraying the edges with scissors. Serve with a glass of myrtle (see post).

Ingredients(traditional recipe):

  • 500g sweet almonds, peeled and finely chopped
  • 300g of sugar
  • 3 tablespoons of orange blossom water
  • 1/2 glass of water
  • 100 g of powdered sugar
Ingredients(alternative recipe):

  • 400 g of peeled almonds
  • 400 g of brown sugar
  • 100 ml of white maraschino 



Peel and finely chop the almonds(in the alternative recipe, finely chop also brown sugar, after putting the chopped almonds in a bowl). Prepare the sugar syrup with half a glass of water and orange blossom water(in the alternative recipe, pour the maraschino, light the fire and slowly pour only 150g of chopped sugar). Stirring constantly, add the almond flour until the mixture is compact(about 8-10 minutes). Let cool in the same pot or on a shelf lined with baking paper. While cools you can prepare the wrapping papers with sheets of colored tissue paper (each slip of paper has to be approximately 13 x 20 cm). When it is lukewarm, cut out small balls(about the size of a meatball), kneading these a little between wet hands. As formed let the balls roll  in a tray sprinkled with powdered sugar. Once you finish the dough, take  one ball at a time, place it in the center of a piece of pastry paper  and of baking paper and close like a candy!

As we have already said, you can taste these delicious pastries  with a glass of myrtle (see post)!

Sardinia&Christmas: Papassini, Christmas cookies


Celebration Cakes


When I was little I was always happy to go to visit relatives or family friends taking a tour of  some villages of Sardinia. Usually we did these trips during the holidays, especially Christmas or Easter, and every time and in every home, we found sweets of all kinds, always made in the traditional way, and sometimes with recipes handed down from generation to generation. Do not miss and ever-present the papassini, with or without icing, tasty cakes, with lot of raisin, walnuts and almonds and lightly flavored with orange peel and lemon and fennel seeds (in the north), the ingredients of which, as often happens, vary not only according to different areas of the island, but from family to family. Commons throughout Sardinia they are a typical dessert of this island, traditionally prepared for the holidays (especially on the Feast of All Saints) and which owes its name to the presence of raisins in the dough (“papassa” is the Sardinian translation of raisin).


  • 500g flour 00
  • 200g lard
  • 200g sugar
  • 2 eggs
  • 80ml of milk
  • 100g peeled and toasted almonds
  • 100g of raisin
  • 10g of baking ammonia
For the icing:

  • 250g caster sugar
  • 1 egg white
  • 1 glass of water

For decoration:

  • candy tails or beads



You have to prepare this recipe in two different times. First of all you have to put in advance the raisin to soak in a bowl with water. Mix  together flour, sugar, lard, and eggs. Heat the milk, which should be warm, and dissolve ammonia, mixing thoroughly. Gradually add to the dough and knead to mix. Add, a few at a time, the raisin well squeezed and the almonds, coarsely chopped  with a knife, until the mixture is smooth, soft and workable. Forming the classic ball, wrap in shrink wrap and let rest in the refrigerator for a few hours(you can prepare the dough the night before and let it rest overnight).
After resting the dough, roll out a part of it on a floured surface to a thickness of 5 mm. With a sharp knife, cut out many rhomboidal pieces and place them, spaced (during the cooking process will increase in volume), on a baking sheet lined with backing parchment. Do this with all of the dough. Bake in preheated oven at 170 °C for about 20 minutes, or until golden on the top. Leave to cool completely before proceeding to the icing.

For the frosting: beat the egg white. Meanwhile in a small saucepan, melt the sugar in the water (low heat), then add slowly to the beated egg white, and stir in constantly with a whisk until you have a shiny glaze. If the mixture is too thick, add a little of water until you have an optimal consistency. Glaze with a knife each cookie, and decorate it immediately with tails and then leave it to air dry.

NB: baking ammonia, also called ammonium bicarbonate is a leavening agent commonly used in the preparation of cakes, which serves to give a particular consistency and greater durability. In Italy you can it also in pharmacy, specifying that it is for food. The smell that you can perceive while papassini are baking in the oven is completely normal and it will fade with proper cooking and during the cooling period. We also recommend that you avoid replacing some of the ingredients: butter with lard and yeast with baking ammonia, since doing so will change in an important way the taste and texture, and you’ll have less durability.
You can taste the papassini with a glass of moscato (see post) served at a temperature of 18-20 ° C.

vino,olio di oliva,cannonau,vermentino,moscato,malvasia,cagnulari,carignano,nuragus

Maybe you could be also interested in:


Fregula: A Sardinian Couscous

A meat pie: “Sa Panada”

Crispy vegetarian lasagne with Pane Carasau

Malloreddus with ragout of swordfish

Beaches of Sardinia: Sinzias Cove

Cala Sinzias

The Eden a hair’s breadth away


We are on the southeast coast of Sardinia, in the province of Cagliari, surrounded by a stunningly beautiful landscape, an Eden a few kilometers (14) far from Castiadas and from the well-known tourist areas of Villasimius (see post) and Costa Rei, one of the best seas of the world!
Calasinzias offers an extraordinary natural landscape, with fine white sand and crystal clear shallow waters, also reported by Goletta Verde among the most clear and pristine, beloved also by surfers and by those who practice underwater fishing. An enchanted place.
Not long ago, the 20 of September of this year, on this beach there was an exceptional event, the birth of 50 turtles Caretta caretta, a species at risk of extinction. An extraordinary event: there has never been a similar event in Italy!
Cala Sinzias has many facilities and is easily accessible along the scenic road that goes from Costa Rei to Villasimius, on which there are the accesses to the beaches. As you will understand: not to be missed!

GPS: 39.193314, 9.560046

wine,olive oil,cannonau,vermentino,moscato,malvasia,cagnulari,carignano,nuragus

Maybe you could be also interested in:

Beaches of Sardinia: Giunco Cove

Not only beaches: Tuvixeddu Necropolis

Beaches of Sardinia: Buggerru

Trip to the beach of Piscinas

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