Departure to a local boutique wine Estate in the town of Oliena to visit the vineyards and learning about the local history, paired with some local homemade cold meats.

Afterwards we’ll be visiting a wine Estate devoted to the Nepente, a famous red wine, praised by the Italian poet Gabriele D’Annunzio.

Visit to a local family run factory for a cheese experience.

In the afternoon we visit Franco, a talented leather craftsman who has found a perfect balance between tradition and innovation starting from handmade shepherd’s shoes.

Departure to reach Su Gologone, the largest karst springs source in Sardinia with a water flow of 66 gallons each second. From here, we move to the Valley of Lanaitho to visit the important Nuragic village of Sedda Sos Carros.

Later in the morning we reach a sheepfold of the shepherd to attend at the preparation of the ricotta cheese still handmade following the rustic and traditional way.

Meanwhile we’ll be participating at the magic moment of the roasted pig, porceddu, which is cooked in the skewer on a fire.

Once it’s ready, we’ll taste the porceddu and other local products prepared by the shepherds according to ancient recipes.

Later afternoon we return to Oliena to visit a group of skilful ladies, the embroiderers, who still hand sew the headgear of the local traditional women costume.

Departure to visit Daddana and Tuones, 2 gorgeous locations in the Supramonte mountain at an altitude of 1463m/4.800 feet.

From here we’ll enjoy a breath-taking and panoramic view over the surrounding mountains and we’ll get acquainted with the perfume and colours of the aromatic and medical herbs of the area.

After a picnic lunch, we return to Oliena for an olive oil tasting with different pairings, followed by a cooking class where you will learn how to do “su prattu de cassa”, a local game stew, cooked in a special pot with potatoes and the same aromatic herbs that we encountered in the morning up in the mountain.

Morning dedicated to learn how to do the traditional Sardinian bread and handmade pasta.

We’ll attend at the preparation and cooking of pane carasau, the typical thin and crispy bread served in every Sardinian meal.

Handmade pasta preparation could be either the raviolis or “i bocciu”, the Sardinian version of dumplings.

To finish, we’ll prepare “sa sevada” a local dessert, with cheese and local honey.

Later afternoon we will greet and meet a famous chef of the area, for an unusual cooking class between tradition and innovation, where fish blends with the local aromas and ingredients like cheese and cold meats.

Enjoy a drive crossing valleys, lakes, woods and animals in wild pasture until the beginning of a 20min walk (easy) to ascend until 1.316m/4.300 feet. From here, your view spreads all over the other side of the island.

Afterwards we’ll descend the mountain, to reach a sheepfold to taste another traditional meal, the boiled and roasted sheep with potatoes, an excellent pecorino cheese, local bread and the unmissable Cannonau wine.

In the afternoon take your time to visit the town of Orgosolo and its murales: famous paintings drawn by the local inhabitants to express their disappointment against the enforcements of the central State back in the 60’s.

Transfer to the airport, Arrivederci! *

*It’s possible to change or add some of the following activities

A boat ride in Cala Gonone, with lunch on board. A one of a kind experience!
Hiking to reach the Nuragic village of Tiscali
Hiking the Su Gorroppu canyon, the tallest in Europe
Kayaking in Lake Cedrino
And more!!

The simple and genuine way of life with the unparalleled hospitality of the locals, will show you the love for their land, giving you the best memories of Italy and Sardegna.

Some of the activities include: special selected cooking classes, wine tastings, olive oil pairings, a unique natural setting, the elaboration of the REAL pecorino and ricotta cheeses, tasting of the famous porceddu, discovering the traditional craftsand a fascinating History full of legends and stories about this unique place.