Experience Ogliastra ...
The coast and the surroundings
The Residence is located in the territory of Cardedu, 3km from the beach of Museddu, a large and wide beach more than 2 km long, with lots of sand and crystal clear water.
Even in August, the beach is not crowded and there are no problems of space either in the free beach or in the stretches of beach in concession to small "establishments" that offer the rental of sunbeds and umbrellas.
Cardedu is located in the heart of Ogliastra a beautiful area with a spectacular coastline and a mountainous hinterland, close to the sea, rich in natural beauty.
In the surroundings of Cardedu, which can be reached in a few minutes by car, there are many beaches, among the most beautiful in Sardinia. Below are those that we think are the most beautiful in the immediate vicinity:
Su Sirboni, about 4 km from the Residence: a spectacular cove with white sand and shallow and crystalline water surrounded by the Mediterranean scrub and bordered by the characteristic red rocks;
Cea, about 10 km: an arch (1 km long) of light and thin beach with an emerald sea;
Lido di Orrì, about 14 km away: a series of small coves with fine white sand, shallow water and turquoise, marked by the characteristic "panettoni" of gray granite.
Ogliastra is a territory with particularly rich and diversified gastronomy. With a territory close to the mountains of Gennargentu and the Gulf of Orosei, it presents products and dishes typical of the agro-pastoral and maritime traditions.
Ogliastra is the land of Cannonau, the most typical wine of Sardinian enology. Several wineries offer quality bottles.
Great is also the tradition of bread and pasta: from "su pistoccu", twice-crisp and crunchy bread, to "su moddizzosu", focaccia of durum wheat semolina with addition of potatoes, to the stuffed bread de sa cocoi prena, sa cocoi de cipudda and de tamata.
Among the excellent pecorino cheeses, goats and the typical casu axedu cheese similar to the Greek feta.
A dish symbol of Ogliastra are the culurgionis: bundles of pasta stuffed with a mixture of mountain potatoes, viscidu (a salted pecorino cheese similar to the Greek feta) and mint. Particular the closure by hand with the characteristic "spikitta" that makes every single culmination simmile to an ear of wheat.
The great roasts on the spit, of meats coming from animals raised in free grazing in hilly and mountainous areas, and the excellent fresh fish of the gulf, cooked in a simple manner, given the genuineness of the raw material, constitute the main course of the meal.