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Week in Sardinia
La Maddalena - Santa Teresa - Palau - Porto Cervo - Caprera - Golfo Aranci
May €490/person (full yacht)
June €560/person (full yacht)
July €660/person (full yacht)
August €740/person (full yacht)
September €650/person (full yacht)
- Skipper included + food
- Navigation Set included*
- Dinghi included
*navigation set: icludes the kitchen and toilet equipment (soap, shower gel, paper, detergent, plastic bags, water).
Sardinia and La Maddalena
Sardinia offers nearly 2.000 kilometers of coastline, a succession of bays, coves, caves and islands, but also a variety of impeccable beaches and a colorful and sometimes ineffable sea.
The sea reigns over this region with its colors that migrate into the coves, along the coasts, towards the beaches and the most popular resorts. An example is the Costa Smeralda (Emerald Coast) with Porto Cervo set as its gemstone and uniting the history and culture of ancient traditions with a joyful and colourful nightlife. Porto Cervo was named after its enchanting cove that resembles the antlers of a deer; the Old Port is considered the best-equipped touristic port in the Mediterranean Sea. Porto Rotondo is also a famous location; it overlooks the wide Gulf of Cugnana and is full of villas and piazzas swathed by such a splendid natural environment as this. Part of a cluster of pink granite islands and islets forming the Parco Nazionale dell'Arcipelago di La Maddalena, La Maddalena dangles off the northeastern tip of Sardinia in the wind-buffed Strait of Bonifacio between Sardinia and Corsica. It's a terrific base for boating around the island's fabulous coves, jewel-coloured waters and granite licked into weird natural sculptures. Or hop across to its wild, serene sister, Isola Caprera, with pine trees cloaking granite cliffs and several tempting coves.
With Sardinia being an island, fish is a staple, and Alghero is famous for its lobster, although it was out of season when I visited. The distinctive fishy ingredient is bottarga, tuna or grey mullet roe, sun-dried then salted and pressed. Mullet bottarga is light orange when it's cut, with a delicate flavor, whereas the variety made from tuna is darker and stronger. Both can be grated or sliced, but never cooked. Rather, they are served as a starter on toasted bread, or atop sliced artichokes. It also goes well with pasta, mixed with lemon and olive oil and added at the end of cooking. If you like anchovies, then you'll like this.
Not to miss:
- Cala Corsara
- Capo Testa
- Arzachena Beach of the Prince
- La Maddalena
- Cala Volpe
- Golfo Aranci