A few tens of kilometres south-west of Cagliari stands one of the most important archaeological sites in Sardinia, a prosperous city, first Phoenician, then Carthaginian, finally a very important Roman centre, a true jewel handed down to us through three millennia. What remains of the flourishing city are fascinating ruins in the archaeological park of Pula, a few minutes from the tourist centre, and on display in the national archaeological museum of Cagliari. While snorkeling, you will admire Roman roads and remains in the depth of the isthmus, in Punta del Coltellazzo, dominated by a 16th century tower.


Whether you visit simple and authentic countryside trattoria or glamorous restaurants, you can indulge in delicious dishes anywhere throughout the island, boasting a rich culinary history The most popular dish is roast suckling pig, cooked over an open fire, as well as mutton and boar meat dishes. The island’s local tradition of shepherds will satisfy any cheese-lover’s desire, offering a great variety of pecorino and ricotta cheeses. Pane Carasau also called ‘carta di musica’, crispy thin flat bread sprinkled with sea salt, olive oil and rosemary, generally accompanies any dish or meal. The traditional Seadas, a fried puff pastry filled with fresh cheese and sprinkled with honey, completes any meal. Each area of the island has its own excellent wine production, local dry white wines to accompany fish and seafood dishes, as well as strong, full bodied red wines for roast meat dishes.