Fregola, pardule, tuna and Carignano: the specialities to try during your stay, and where to find them around Calasetta.
Stéphanie loves cooking Sardinian and Italian classics: spaghetti alle vongole, Sardinian-style aubergines, seafood fregola, pardule and tiramisù. Here are the specialities to try during your stay, and where to find them.
Fregola, a small semolina pasta rolled by hand and then toasted, is the queen of Sulcis tables: it is served with clams, a hint of island saffron and a seafood broth. Pardule are small ricotta or fresh-cheese tartlets scented with lemon and saffron, found at every local pastry shop in spring.
From the market to the pergola
In the morning, head to the market and bakeries of Calasetta: fresh bread, sheep's cheese, the day's catch, almond biscuits. In the evening, you cook under the pergola, and the pizza oven takes over. The story of that oven is in our article about the house.
The local wine: Carignano del Sulcis
As for wine, the region has its emblem: Carignano del Sulcis, a deep red born of ungrafted vines growing in the sand, often a century old. The villa has two wine cellars and a selection to discover on site, and the surrounding estates can be visited for tastings, between Calasetta and Sant'Antioco.
One last tip: book the tables by the port the same morning for the evening, especially in August, and try the local tuna at least once, a legacy of the tonnare of the Sulcis archipelago.
