Sardinien. The second largest island in the Mediterranean (after Sicily). The island is overgrown with leafy vegetation – maquis.
The coasts of the island, with total length is 1849 km, is mostly high and rocky with many headlands. Along the coast are many large, shallow, saltwater lagoons and backwaters. The island is located in a Mediterranean climate.
During the year there are about 300 sunny days. . The average daily temperature difference varies between 11 ° and 17 ° C, ensuring nicer cool nights and very warm days. Throughout the year, the prevailing wind, the “mistral” is blowing from the northwest. It happens that this dry and cool wind blows strongly, but is usually mild and creates favorable conditions for sailing and windsurfing.
Sardinian cuisine is based more on meat than on fish. It is connected with the tradition originating from the original inhabitants of the island – Nuors, who were mainly engaged in pastoralism. A popular dish is a piglet baked on a bonfire, which is eaten from carta di musica – thin bread patties. In May, the lobster is popular on the coast, which is roasted on the grate with the addition of parsley.
Other commonly found herbs in Sicilian cuisine are mint and myrtle. A popular soup is the minestra di piselli con ricotta, or pea soup with ricotta cheese. The most famous local wines are Cannonau and Vermentino. It is also worth trying Mirto – a strong liqueur from fruit or myrtle leaves.