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Ville d'Ogliastra
Cardedu, Ogliastra
PHOTO: Marina of Cardedu, the beach of Museddu / Perd'e Pera in front of Ville d'Ogliastra
The coast, large beaches and small coves
The residenze Ville d'Ogliastra 1 and Ville d'Ogliastra 2 are located in the Cardedu area, on the seafront in front of the Museddu beach - Perd'e Pera, a large and wide beach more than 2 km long, with lots of sand and water crystalline.
Also in August the beach is not crowded and there are never problems of space either on the free beach or on the stretches of beach in concession to the small "establishments" that offer the rental of sunbeds and umbrellas.
Cardedu is located in the heart ofOgliastraa beautiful area with a spectacular coast and a mountainous hinterland, close to the sea, rich in naturalistic beauties.
In the surroundings of Cardedu, reachable in a few minutes by car, there are many beaches, among the most beautiful in all of Sardinia. Here are the ones that we think are the most beautiful in the immediate vicinity:
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Su Sirboni, about 4 km from the Residence: a spectacular cove with white sand and shallow, crystalline water surrounded by Mediterranean scrub and bordered by characteristic red rocks;
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Cea, about 10 km: an arc (1 km long) of clear and thin beach with an emerald sea;
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Lido di Orrì, about 14 km away: a series of small coves with very fine white sand, shallow and turquoise water, marked by the characteristic gray granite "panettoni".
Gastronomy
Ogliastra is a territory with a rich and diversified gastronomy. With a territory squeezed between the Gennargentu mountains and the coast of the Gulf of Orosei, it presents typical products and dishes of the agro-pastoral and seafaring tradition.
The land of Cannonau wine
Ogliastra is the land of Cannonau wine the most typical wine of Sardinian enology. Several wineries offer quality bottles.
Bread and pasta
Great is also the tradition of baking and of pasta:from up pistoccu, twice baked, crusty bread, to up moddizzosu, focaccia made from durum wheat semolina with the addition of potatoes, up to stuffed bread de sa cocoi prena, you know cocoi de cipudda and de tamata.
Cheeses and hams:
Between cheeses excellent sheep, goatsand the typical casu axedu(from sheep's or goat's milk) cheese reminiscent of lo yoghurt but it is more consistent (you eat it by the spoon but it is served in thick slices on the plate).
Renowned throughout Sardinia are the hams from Ogliastra mountains: in the acorn-bearing woods of the villages of Arzana, Villagrande, Talana, Sardinian breed pigs are raised in wild or semi-wild pasture, from which excellent hams are obtained comparable to the best Iberian pata negra.
The signature dish: the culurgionis
A symbolic dish of Ogliastra are the culurgionis: small pasta dumplings filled with mountain potato-based dough, slimy (it's the salty casu axedu reminiscent of the Greek feta cheese) and mint. Particular is the hand closure with the characteristic "spighitta" which makes each single culurgioni similar to an ear of wheat.
Meats and fishes
The big ones spit-roasted meats, of meat from animals raised on free pasture in hilly and mountainous areas, and the excellent ones fish extremely fresh from the gulf, usually cooked in a simple way, given the genuineness of the raw material, they constitute the main course of the meal.
In the fishponds of the coastal ponds of Tortoli they are produced excellent seafood including the oysters Sandalia.