Celebrating Sardinia
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2026: April 17–26
Availability: 10 places Sign up for our newsletter to receive updates 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 7 people. To request a booking form email [email protected] |
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Itinerary at a glance 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 667th Festa of Sant’Antioco with the decorated bread offering, dinner at a private home 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, dinner at a farm restaurant Day 4 — Ceramic lesson and lunch at potter's home; visit archaeological museum and tofet (infant burial ground); final procession of festival, pizza dinner at brewery Day 5 — Visit shepherd to make pecorino; visit mediaeval cathedral at Tratalias; visit nuragic tower; lunch and guided wine tasting at agriturismo; visit to salt pans; seafood dinner at the source of the sea water for the salt pans Day 6 — Costume workshop; tour and tasting at winery; pasta lesson and dinner at biodynamic farm Day 7 — Bread lesson and family lunch 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
For more details, please click Itinerary tab above To request a booking form email [email protected] |
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Cagliari to Sant'Antioco 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 bistro, after which we're ready for the grand opening of the 667th 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 in a 'home restaurant' featuring a succession of dishes which you won't come across in normal restaurants. Accommodation: MuMa Hostel, Sant’Antioco | Meals: breakfast, lunch, dinner Day 3: Sunday Today is ruled by the festival organisers. Since they never manage to publish the programme until a couple of days before the festival begins, we'll all be surprised. This morning we might get to watch the hair-raising stunts of the horsemen of Oristano. For sure we will visit the ethnographic museum and underground village, originally Carthaginian tombs, then homes for the poor. Before lunch back at MuMA, you're free to wander around to enjoy other festival events. Perhaps there will be a grand procession of men, women and children from towns and villages throughout Sardinia riding in beautifully decorated ox carts. Or perhaps some folk dancing. Dinner at a farm restaurant. Almost all the ingredients come from their own farm. 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 go to Antonella Ajò's home, where she teaches you three simple pottery techniques, and you'll make something to take home with you. Lunch prepared by Antonella. 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, an event that is part solemn religious festival, part social gathering, part fashion show of regional costumes, part bravura performance on the launeddas. Dinner at a craft brewery: beer tasting and pizza. 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, you'll be craving some peace and tranquility. That's what we'll find at shepherd Matteo Piras's farm. He makes the famed pecorino sardo from the milk of his own sheep. 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. It's only a stone's throw to the old mediaeval town of Tratalias. It 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. There's just time before lunch for a quick visit to a nuraghe, the impressive remains of a Bronze Age stone tower. Lunch and guided wine tasting with a sommelier at a nearby agriturismo. Salt is fundamental to our cooking and yet we hardly ever think about where it comes from and how it gets to our table. This afternoon 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. Now we're curious about how the sea water gets into the salt pans. Off we go to find the exact point and dine at a nearby fish restaurant. 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 her underwear to her 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. 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 Maybe Antonella Ajò's skill at pottery started with making bread with her mother. The ceremonial is coccois we've been seeing at the festival isn't edible. Today we're at Antonella's farm to learn how to make every day household bread. While we're mixing and kneading, her brother arrives to light the wood-fired oven and her neighbour comes over bearing a lamb to spit roast on the barbecue. Other members of her family arrive bearing other dishes. We help lay the table, take our bread from the oven and 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 MuMA Hostel for dinner in their restaurant. 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 [email protected] |
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Erica Jarman 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 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. 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.
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Price Per person: 2690 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 Where: 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) When: No later than 3.00 pm. If everyone arrives earlier, we can pick you up as soon as everyone has arrived. 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 [email protected] |
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An amazing tour packed full of interesting sights, experiences, and people (as well as wonderful food and drink!). From visits to prehistoric settlements to local festivals that have been running for hundreds of years, and from attending costume workshops to exploring salt pans and much more, the tour encompassed Sardinian history, culture and gastronomy. Highly recommended!
Guy & Amanda Kitteringham, UK, Celebrating Sardinia, May 2025
The tour was great + we really feel we began to get under the skin of Sardinia and eager for more!
John + Debi, UK, Celebrating Sardinia, May 2025
Thank you for yet another great tour in Italy. Sardinia and my fellow tourers put it over the top. This tour is an excellent way to taste fantastic home cooked food, experience Italian traditions, and meet local people. It’s a glimpse into Italy 150 years ago.
Pam Shelley, USA, Celebrating Sardinia, May 2025
I enjoyed the tour immensely, with thoughtful and efficient organisation by Erica, covering a wide range of cultural experiences reflecting so many aspects of Sardinian life; festival, costume, wine, food, agriculture, fishing, making of traditional food and seeing the island in all its glory!
Judy Petrie, New Zealand, Celebrating Sardinia, May 2025
I really enjoyed the Sardinia trip and all our group members. What made it so special for me was not only the focus on rural and artisan, but meeting and getting to know people in the places we visited. I can associate each visit with a smiling, welcoming, informative local person who was proud to tell us about their craft. And this would not have been possible without two ingredients: your facility with the language and willingness to include us in all the conversations, and being with a small group of people. It was all very special! Thank you!
Heather Fraser, Canada, Celebrating Sardinia, April 2024
We've come away with some great memories of our journey, but what stood out was the kind hospitality that was extended to us, no matter where we went. We close our eyes and we see the hard working but ever smiling Matteo, Massimo's smile and Anna's generous hospitality. We hear Mauro and Roberta's singing, and remember the delicious food and wine at Sirimagus, and the evening at Aunt Pinuccia's where we tasted sweetbreads for the first time. We have come away with some wonderful photos of the women's procession of sacred bread and the folk groups and horsemen and horsewomen - we are so pleased to have had the opportunity to observe the Sant'Antioco traditional cultural event. Thank you!
Marlene & Paul Hurly, Canada, Celebrating Sardinia, April 2024
Sapori & Saperi Celebrating Sardinia was exactly what I was hoping it would be. Intimate. Off the beaten path. Culinary joy, art, science and cultural insights carefully arranged by our knowledgeable and ‘curious for more’ guide, Erica.
A grounding and thoughtful experience. Don’t wait.
GH, USA, Celebrating Sardinia, April 2024
We really enjoyed your tour and found it to have a lovely variety of activities, foods, and scenery! I forgot how much we did until I went through the photos! I am already promoting your tours with friends! You are an excellent guide with much knowledge and patience. Neil has never done a formal tour like this and was a little apprehensive, but he enjoyed all of it too. My only complaint is that I ate too much antipasto at the beginning of the meals and then still ate my courses. Now it's time to diet, but the experience was worth the calories!!!
Terry Welch & Neil Rixe, USA, Celebrating Sardinia, April 2023
Sardegna is my newest favorite place to visit, thanks to the rich experiences organized by Erica. What a beautiful immersion into a diverse, interesting, and beautiful culture. Our activities, foods, and conversations became sensory symphonies that will continue to enrich my life through memory. Thank you for the care you put into every day. I am sharing word of our time and your beautiful services with anyone who will listen.
Elizabeth Guss, USA, Celebrating Sardinia, April 2023
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.
Claudia Conlon, USA, Celebrating Sardinia, April 2017
