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Ogliastra
Ogliastra
Ogliastra
Case vacanze rivamare
Ogliastra diving
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Ogliastra Ogliastra is an uncontaminated area in the center-oriental zone of the island, overlooking the Tyrrhenian Sea; it is marked off by the mountain range of Supramonte and the Codula di Luna river in the north, and by the reliefs of Jerzu and the Salto di Quirra hills in the south; it is a territory that has the advantage to present mountain and sea within about ten kilometers radius.
It is famous both for the charm of its sea and the rocky and jagged coastlines, alternate with beaches of incomparable beauty, and the wild mountain landscape of Gennargentu, rich in woods and sources. The region is characterized by a suggestive view with unforgettable panoramas.
The wild landscape frames the majestic and mysterious Nuraghes, some Giants Tombs and Domus de Janas, indelible evidences of sardinian nuraghic civilization.
Among the most interesting destinations - besides the beautiful beaches in Barisardo and Lotzorai, Santa Maria Navarrese and Marina di Tertenia - there are: Jerzu, Cannonau wine's city, Ulassai, Lanusei - capital of the Ogliastra Province - Arbatax and Tortoli.
We suggest you to visit the Tacchi regional park, Su Marmuri cave in Ulassai, the snow-white and boundless calcareous complex of Supramonte, which stretches from the hinterland of Nuoro to the Orosei gulf cliffs, famous for the deepest canyon in Italy (maybe in Europe) called Gola di Gorropu and for the well-known "Red Rocks", in the marine hamlet of Arbatax.
For lovers of archaeological itineraries we recommend to visit S'Ortali e su Monti in Tortolì, the Sacred Area and Menhir of Sa Perdalonga in Bari Sardo, the Domus de Janas in Lotzorai.
From a gastronomic aspect Ogliastra proposes typical tastes of the ancient local foods: handmade pasta and culurgionis; cheese, among all the casu axedu; olive oil; different varieties of bread, such as Su modizzosu, Su pani pintau, Su Pistoccu; fine wines, first of all the Cannonau di Jerzu, celebrated by Gabriele D'Annunzio.
Talking about the desserts: pardulas, bianchinus, amarettus and gattou are prepared with typical ingredients proper to the agro-pastoral culture: cheese, milk, ricotta cheese, fresh eggs, almonds and bitter honey.
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