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Celebrating Sardinia

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   Click on topics below for more information
2023: April 21–30 (CONFIRMED DEPARTURE)
2024: April 12–21
Availability: 2023: waitlist only | 2024: 7 places
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​How does it feel to be part of a six-centuries old celebration? Come to Sardinia for the feast of their patron Saint Antioco and find out. You’ll be immersed in the living history of Sardinian food and culture as folk dancers, musicians and horsemen in traditional dress converge on the town of Sant’Antioco for two days of street parties. After the party, you’ll discover the simplicity of pecorino cheese, gleaming salt pans, locally caught fish and knee-high grapevines coexisting with the intricate mysteries of layers of civilisation from the Bronze Age nuraghi to colonisers from Phoenicia, Carthage, Rome, Spain and Genoa, all of whom left their mark on the island’s cuisine. A relaxing exploration of a little-known corner of Sardinia and its warm, open-hearted people. Really small group: maximum 10 people.
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To request a booking form email info@sapori-e-saperi.com

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Itinerary at a glance

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Cagliari to Sant'Antioco

Day 1 — Arrival at Cagliari and transfer to MuMa Hostel (inn, not youth hostel) at Sant’Antioco (southwest Sardinia), introduction to tour and welcome dinner

Day 2 — Traditional music workshop, visit cathedral and catacombs, grand opening of 664th Festa of Sant’Antioco with the decorated bread offering

Day 3 — Grand procession of folk groups and decorated ox carts from all Sardinia, ​tour of ethnographic museum and subterranean village, stunt horse riding tournament, theatre in the piazza, pizza dinner at brewery

Day 4 — Visit shepherd to make pecorino and lunch cooked by him; visit archaeological museum and tofet (infant burial ground); final procession of festival

Day 5 — Pottery lesson; lunch and guided wine tasting at agriturismo; visit nuragic tower; visit mediaeval cathedral at Tratalias; seafood dinner at Calasetta

Day 6 — Costume workshop; tour and tasting at winery; visit of salt pans; pasta lesson and dinner at biodynamic farm 


Day 7 — Bread lesson and banquet at private home; tour around the island including tour of bronze age nuragic complex and giants’ tomb, dinner at fish shack on the sea

Day 8 — A day on the lagoon in a fishing boat, fishing, lunch on boat

Sant'Antioco to Cagliari

Day 9 — Transfer to Cagliari, visit central market San Benedetto, free time to explore Cagliari and for shopping, farewell dinner

Day 10 — Departure

For more details, please click Itinerary tab above


Highlights of tour

​Gastronomic experiences
  • Visit a shepherd and watch him make the famed pecorino sardo and ricotta
  • Where does sea salt come from? Visit the salt pans
  • The ups and downs of winemaking in Sant'Antioco: guided tour and tasting at winery
  • Are tuna endangered? A day in a fishing boat helping to pull in the nets and learning what they catch
  • Lunch on fishing boat
  • Lesson making the daily bread of Sant'Antioco
  • Visit Mercato San Benedetto, central food market of Cagliari
  • Every day you eat in homes and family restaurants

Archaeology, music, craft & sightseeing 
  • Walking tour of Sant’Antioco
  • Tour with archaeologist of bronze age megalithic nuraghe Grutti Acqua and Giants’ Tomb
  • Folk culture of Sardinia: private workshop on music of the launeddas
  • Folk culture of Sardinia: private workshop about costumes of Sant'Antioco
  • Pottery lesson with potter
  • From tombs to underground houses: the catacombs of Sant’Antioco
  • Visit the workshop of Chiara Vigo, weaver of bissus, the beard of a mollusc
  • Visit archaeological museum of Sant'Antioco

​For more details, please click Itinerary tab above

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To request a booking form email info@sapori-e-saperi.com
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Cagliari to Sant'Antioco
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Day 1: Friday

Pick up at meeting point (Cagliari Elmas airport). One pick up only to coincide as nearly as possible with everyone’s arrival time, aiming at around 2.30 or 3 pm. Transfer to MuMa Hostel (ostello means inn, not a youth hostel) at Sant’Antioco, at the southwest corner of Sardinia. Introduction to tour and welcome dinner at a seafood restaurant perched above the town with a view across the lagoon.

Accommodation: MuMa Hostel, Sant’Antioco | Meals: dinner

Day 2: Saturday

Stefano introduces you to the launeddas, a set of pipes originating at least 3500 years ago and resembling Northumbrian pipes without the bag. See what you think: https://www.youtube.com/watch?v=qc6j2bAq8sU. Lunch at our favourite café, after which we're ready for the grand opening of the 664th Festa of Sant’Antioco, the patron saint of Sardinia. We walk to the cathedral to see the preparations and have a guided tour of the catacombs, where the saint is buried. Now the first of many processions, the pilgrimage and offering of ‘Is coccois’, the elaborately decorated sacred bread. Dinner at a seafood restaurant in town.

Accommodation: MuMa Hostel, Sant’Antioco | Meals: breakfast, lunch, dinner

Day 3: Sunday

This morning we visit the ethnographic museum and underground village, originally Carthaginian tombs, then homes for the poor.  Next is the grand procession of men, women and children from towns and villages throughout Sardinia riding in beautifully decorated ox carts. We witness an event that is part solemn religious festival, part social gathering, part fashion show of regional costumes, part bravura performance on the launeddas and concertina. After lunch we gather for a tournament of skilled cavalieri performing bravura feats on horseback. and theatrical performances in the piazzas of the town. Dinner at a craft brewery: beer tasting and pizza.

Accommodation: MuMa Hostel, Sant’Antioco | Meals: breakfast, lunch, dinner

Day 4: Monday

It takes stamina to celebrate. We still have one more evening to go. But this morning we take a break to visit shepherd Giulio, who makes the famed pecorino sardo. You watch the whole process and by the end you'll have a new appreciation of how liquid milk turns into solid cheese, and how ricotta emerges from the whey. Now it's time to relax around the family table and enjoy the lunch Giulio and his wife have prepared for you. In the afternoon we visit the tofet, a graveyard where Phoenicians and Carthaginians buried cremated infants in pots. Child sacrifice or high infant mortality? The history of Sant’Antioco and much of Sardinia is revealed in the excellent museum next door. The culmination of the festival starts in the early evening with another solemn procession, again of proud villagers in regional costumes. A spectacular fireworks display brings the festival to a close.

Accommodation: MuMa Hostel, Sant’Antioco | Meals: breakfast, lunch, dinner

Day 5: Tuesday

​After all that riotous celebrating we’ll be craving some peace and quiet. That's what we'll find at Antonella Ajo's farm, where she teaches you three simple pottery techniques, and you'll make something to take home with you. Lunch and guided wine tasting with a sommelier at a nearby agriturismo. A quick visit to a nuraghe, the impressive remains of a Bronze Age stone tower. The old mediaeval town of Tratalias was abandoned due to unforeseen water seepage after a dam was built on the Rio Palmas in 1954. We visit what's left of the old town and have a private guided tour of the romanesque cathedral. We return to Sant'Antioco for a restful late afternoon and dinner at Calasetta, the only other town on the island.

Accommodation: MuMa Hostel, Sant’Antioco | Meals: breakfast, lunch, dinner

Day 6: Wednesday

During the festival we've seen lots of traditional costumes. This morning tailor Virginia Garau gives us a backstage view of  what the best-dressed bride would have worn from the underwear to the headdress. Then we're off to the cooperative winery for a tour where you learn how the French wine market impacted winemaking in Sant'Antioco and get to taste wine made from the Carignano grape. Salt is fundamental to our cooking and yet we hardly ever think about where it comes from and how it gets to our table. During our guided tour of the salt pans of Sant’Antioco all will be explained. The salt pans are also home to many birds including the stately flamingo. What's for dinner? We have to help make it. We have a pasta lesson at a biodynamic farm. The cook supplies the rest of the meal from produce of the farm.

Accommodation: MuMa Hostel, Sant’Antioco | Meals: breakfast, lunch, dinner

Day 7: Thursday

Anna Marras has invited us to join her club, a group of mainly retirees dedicated to preserving their local way of life. In fact, their honoured guests (us) are really an excuse for a banquet. We help make bread with the women and bake it in the wood-fired oven. People in traditional costumes keep arriving with pasta, ragù and other goodies. We're taken to see the pig roasting in another wood-fired oven (men's work). Finally the feast is ready and we take our seats at the long table on the verandah for a very special meal. After a much needed siesta, our driver Massimo, who is also a forest ranger, takes us for a tour to show us some of his favourite spots on the island including the nuragic complex Grutti Acqua and the Giants' Tomb. We end at his idyllic place for watching the sunset and dine in a seaside fish shack. Bliss!

Accommodation: MuMa Hostel, Sant’Antioco | Meals: breakfast, lunch, dinner

Day 8: Friday

We've saved the best for last. Today we have the unique experience of living the life of a professional fisherman. Aboard the Pintus family boat, you follow the course of the dolphins along the coastline of Sulcis and the islands of Sant’Antioco and San Pietro. From fisherman Mauro you’ll learn about the fish and the coast you’re passing and can participate in drawing up the nets. You’ll feel the excitement and trepidation of discovering what emerges from the sea. Mauro's wife Roberta offers you a fabulous lunch cooked on board from the day’s catch. After lunch Mauro reaches for his guitar and he and Roberta serenade us with Sardinian songs. For dinner we return to Tratalias for traditional roast piglet.

Accommodation: MuMa Hostel, Sant’Antioco | Meals: breakfast, lunch, dinner


Sant'Antioco to Cagliari

Day 9: Saturday

We pack our bags and bid farewell to Sant'Antioco, and Massimo takes us to Cagliari, the capital of Sardinia. We visit the central market, San Benedetto, overflowing with meat, fish, cheese, bread, fruit and vegetables. Free time to explore Cagliari. Farewell dinner at Sa Piola restaurant, a favourite with the locals.

Accommodation: Il Gallo Bianco, Cagliari | Meals: breakfast, lunch, dinner

Day 10: Sunday

Departure. 

​To request a booking form email info@sapori-e-saperi.com
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​Erica Jarman
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Following Heather’s careers as archaeologist, orchestra and artist manager and chef, she Italianised her name to Erica and came to Lucca to pursue her passion for traditional artisan food. Her tours, inspired by her infectious curiosity, open captivating new worlds to her guests. Her archaeological research into the early history of agriculture and the function of neolithic megaliths make her the perfect guide for this tour. 

 
​Massimo Privitera
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Massimo is our always kind and patient driver. Since he lives in Sant'Antioco, he knows everyone and everything in the area. Whenever I have a problem, he manages to come up with a solution. He truly makes it easy to move.
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MuMa, Sant'Antioco
A marine museum that has added a hotel overlooking the lagoon at Sant'Antioco. It calls itself a hostel, but don't take the name seriously. Look forward to bright modern rooms with en suite baths. Eco-sustainability is at the forefront of their philosophy.
 Wifi, elevator, on-site café.
Website

​Il Gallo Bianco, Cagliari
A family-run boutique hotel conveniently located in the centre of Cagliari three minutes from the station (with direct trains to the airport). ‘Gallo Bianco’ means white rooster which describes the tasteful modern decor. Immense rooftop terrace, good buffet breakfast, wifi in rooms, lift, friendly, efficient service.
Website
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Price

Per person: 2590 Euros
Single supplement: none (single room included in fee)

Deposit: €300 when you book

​Balance: due 8 weeks before course starts

​Claim your 5% loyalty discount if you've booked a small group tour with us before.


Includes

Friendly knowledgeable English-speaking guide throughout your stay

9 nights welcoming, relaxing accommodation, en suite bathrooms

Local ground transportation for 10 days (includes one group transfer between meeting point and accommodation and one return after the tour). Please check with us before you book your travel to make sure it fits the tour schedule. Transfers at times other than those provided for the group will be at your own expense.

Daily continental breakfast, 7 lunches, 9 dinners

Guided visits and workshops with artisans, entrance fees

Does not include

Airfares

Travel and cancellation insurance (compulsory)

Wine and drinks other than those served with meals, additional meals

Personal expenses


Meeting point

Cagliari Elmas airport, Sardinia (there are low-cost flights to Cagliari airport from international hubs outside Italy and from Pisa, Rome and Milan among others)

If you are flying from outside Europe, we suggest you arrive a couple of days early to recover from jet lag so you can fully enjoy your time with us. We are happy to advise about where to stay and eat and what to do before and after your tour.


Departure point

​Hotel Gallo Bianco. Easy access to airport by taxi (about €25) or train (the station is 4 minutes' walk from the hotel and costs €1.30).


Diet

Most dietary requirements can be accommodated as long as you tell us in advance. There is a space on the Booking Form for this information. Since menus are heavily fish-based, if you don’t eat fish, you may not get full enjoyment from the tour. Please be assured there is always an alternative to fish.

As part of our contribution to the environment, we ask you not to drink bottled water on our tours, and we give you a water bottle in return for your commitment. All Italian tap water is safe to drink unless it is marked 'non potabile'. In practice, this means that at a few restaurants, you will not be able to have sparkling water. If you cannot do without sparkling water every day, you will be responsible for your own water needs.


Physical fitness

You must be fit enough to walk on level ground and stand during guided tours. We can drive you fairly close to most activities.


Dress

Informal. Jeans or smart trousers are acceptable everywhere. Windbreaker / raincoat advisable. Comfortable walking shoes.


Weather in April / May

11–24°C/51–75˚F, precipitation 25 mm/1 in, can be windy

The itinerary is subject to change if necessary due to weather or agricultural conditions or other events outside our control.

​​To request a booking form email info@sapori-e-saperi.com
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Thank you again for the wonderful trip to Sant’Antioco! It was great from so many perspectives. The people we spent time with—making cheese, going fishing, baking bread, doing ceramics—made it much more engaging. Culture, history, food, landscape, laughter and song—all beautiful.
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Claudia Conlon, USA, Celebrating Sardinia, April 2017
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  • Home
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    • About Us
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    • Small Group Tours >
      • Celebrating Sardinia
      • Tuscan Heritage
      • Giants of Sardinia
      • Autumn in Tuscany
      • Tastes & Textiles: Woad & Wool
      • Tastes & Textiles: Hanging by a Thread
      • Tastes & Textiles: Wine to Dye For
      • Tastes & Textiles: Sea Silk in Sardinia
    • Tastes and Textiles
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    • Advanced Salumi Course Tuscany
    • Advanced Salumi Course Bologna-Parma
    • Art & Science of Gelato
    • Artisan Bread Course Tuscany
    • Theory & Practice of Italian Cheese
    • Mozzarella & its Cousins
    • Mozzarella Consultancy
    • Olive Oil Tree to Table
    • Truffle Course
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