Giants of Sardinia
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2026: September 26–October 3
(Please note: tour will take place one week earlier than previously advertised) Sign up for our newsletter to receive updates The Bronze Age stone giants from Mont’e Prama are the wonder of Sardinia. Nearby we’ve found some giants of another kind: smaller in stature but brave and bold when defending their traditional food. Some will be familiar and some unexpected and bizarre, like the culurgiones you’ll get to make yourself. Don’t know what they are? Come find out. From bottarga to rice to saffron and peperoncino, your palate will expand to encompass a whole new world of flavours. You could even become a giant yourself. Really small group (maximum 10 people) Click on topics below for more information To request a booking form email [email protected] |
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Itinerary at a glance Cagliari Day 1 — Meet at Hotel Il Gallo Bianco, Cagliari, welcome dinner Cagliari to Cabras (Oristano) Day 2 — Giant 1: Bronze Age megalithic nuraghe and museum at Barumini; transfer to Agriturismo Il Sinis, Cabras Day 3 — Giant 2: Marcello Stara, rice farmer, visit rice farm, tasting lunch at farm; Giant 3: Giuseppe Sanna for cheesemaking workshop Day 4 — Giant 4: Paolo Lilliu, norcino (pork butcher), make Sardinian sausages and BBQ them for lunch; Giant 5: Sandro Picchedda, saffron and peperoncino (chilli peppers) farmer, visit peperoncino fields, tasting of typical sweet made with saffron Day 5 – Visit Oristano cathedral and Giant 6: Francesco Sanna, filigree and coral jewellery artisan; visit basket museum and learn to make a traditional basket with Giant 7: Rosalba Erre, visit the vineyards and cellars of Giants 7 & 8: Mauro Putzolu & Monica Perra, makers of Vernaccia di Oristano Day 6 – Giant 8: Sandro Dessé, farmer of everything from pigs to pomegranates, pasta lesson making culurgiones, lunch at farm; visit nuragic sacred well Santa Cristina Day 7 – Giant 9 & his fishermen & artisans: Mario Giuliano, director of the cooperative that produces prized salted mullet roe by traditional methods; Giants 10–14: private tour of Cabras Museum to see stone giants of Mont’e Prama; Giant 15: Stefano Pinna, musician, music and dance lesson plus concert on the nuragic launeddas, a bagpipe without the bag; Giants 16: Salvatore Porcu, owner of Agriturismo Il Sinis where you stay, Salvatore cooks farewell dinner of the Sardinian classic maialetto alle bracce (BBQ piglet) Cabras to Cagliari Day 8 — Transfer to Cagliari for departure For more details, please click itinerary tab above Highlights of tour Gastronomic experiences
Archaeology & culture
For more details, please click itinerary tab above To request a booking form email [email protected] |
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Cagliari Day 1: Saturday We meet at Il Gallo Bianco Hotel, only a 15-minute taxi ride from the airport or a 5-minute walk from the station (frequent trains from the airport). Aperitivo and introduction to the tour on the terrace of the hotel. Dinner is a tasting menu at Sa Piola. It will be a stellar introduction to Sardinian cuisine: things with strange names you may or may not know, like pane carasau, fregula, bottarga and malloreddus. Accommodation: Hotel Il Gallo Bianco | Meals: Dinner Cagliari to Cabras (Oristano) Day 2: Sunday Today we meet our first giant. We head north from Cagliari to visit Barumini, a megalithic complex dating to the Bronze Age, one of the best preserved nuraghe on the island. Our guided tour takes us through the house foundations and massive towers. After a quick lunch, we visit the museum to see some of the artefacts found at the site. From here we continue to Agriturismo Il Sinis at San Vero Milis in the province of Oristano, our home for the rest of the tour. Salvatore welcomes us to his farm and his wife and the rest of the family cook us a typical meal from this part of Sardinia. This farm is the real deal. Out back you'll find piglets running wild, goats, chickens, guinea fowl, a peacock and two ostriches. Accommodation: Agriturismo Il Sinis | Meals: Breakfast, Lunch, Dinner Day 3: Monday Once you get your eye in, you see rice growing everywhere here. We visit farmer Marcello Stara in the midst of the rice harvest to find out how it’s cultivated, harvested, polished and, best of all, eaten. After a siesta, we go to find cheesemaker Giuseppe Sanna, who makes the Slow Food Presidium cheese casizolu from the milk of his own cows. You'll get to try your hand at forming the cheeses. We conclude with a picnic at the dairy arranged by Giuseppe and his family with a cornucopia of local products including salumi (cured pork), pane carasau (crisp flatbread) and wine. Accommodation: Agriturismo Il Sinis | Meals: Breakfast, Lunch, Dinner Day 4: Tuesday Today we go further afield to a sausage maker and his neighbour who cultivates saffron, peperoncino (chilli peppers) and oregano at Ussaramanna. You’re going to make Sardinian sausages under the guidance of Paolo Lilliu. They can be grilled and eaten right away or air dried like salami. We’re going to BBQ them at the farm of his friends the Picchedda's. Mamma Itria gives us a hands-on lesson making pardulas, saffron-flavoured cakes. Although the new crop of saffron won’t be ready until November, the peperoncino fields should be a sea of red. Back to our agriturismo for some down time before another delicious dinner prepared by Salvatore's famly. Accommodation: Agriturismo Il Sinis | Meals: Breakfast, Lunch, Dinner Day 5: Wednesday This morning we go to the provincial capital of Oristano to see the cathedral and a highly skilled Francesco Sanna who makes gold filigree and coral jewellery (credit cards are accepted!). Lunch at Trattoria Gino before heading to San Vero Milis. Stefano our driver tells us that every woman in San Vero used to make baskets. He shows us a photo of his mother when she was 14 weaving a basket. We visit the basket museum and Rosalba, the one remaining basket weaver, who will demonstrate the craft. In the early evening we head to the coastal vineyards of S'Anatzu, where Giants 7 & 8, Mauro Putzolu and his wife Monica Perra, cultivate the grapes they ferment to make a wine produced only in the zone of Oristano. You'll get to know Vernaccia di Oristano intimately back at their cellars where Mauro and Monica explain the method of vinification and present a vertical tasting of vintages from 1999 to 2024, all paired with local dishes. Accommodation: Agriturismo Il Sinis | Meals: Breakfast, Lunch, Dinner Day 6: Thursday Today could be wild. We’re up to giant number nine, and Sandro Dessé has such a huge vision that one never knows quite where he’s going to lead us. He champions the circular economy, keeping everything in-house. He rears goats, sheep, pigs, cows, donkeys and horses. He grows fruit and vegetables. He has his own slaughterhouse, laboratory for cheese, one for salumi, a professional kitchen where he produces pasta to sell, a dining room that seats 250, four apartments he rents to tourists and a dinosaur park for children. The only things he hasn’t got round to yet are fish ponds and cereal cultivation. He has promised a tour of the farm, a lesson making culurgiones, a ravioli that looks like an ear of wheat, and lunch in that gigantic dining room. But who knows? If we don’t get co-opted to join his team, we’ll have some free time to visit Santa Catarina, a nuragic sacred well. Accommodation: Agriturismo Il Sinis | Meals: Breakfast, Lunch, Dinner Day 7: Friday Friday is fish day and we're off to Cabras, a few minutes away along the coast. We're going to witness the full production cycle of bottarga, salted grey mullet roe, which is up there with gourmet products like truffles, caviar and Pisan pine nuts. Our hosts are the Mario Giuliani and his team at the Nuovo Consorzio Cooperativa Pontis. The early birds among us will be able to watch how they catch the grey mullet by hand (yes, by hand!). The slug-a-beds will join us for breakfast at a bar before arriving at the production centre to observe how the roe is salted and dried. Then a quick hop to the Consorzio's bottarga museum and finally, what the proof of the pudding, a tasting of their bottarga. Cabras is also home to the nuragic warrior giant you see in the feature photo for this tour and several of his companions at arms. We have a private tour of the museum where you also see neolithic precursors of the nuragic civilisation and the cargo of a Roman shipwreck. Back at Il Sinis, we've organised a farewell party to which we've invited musician and dancer Stefano Pinna and his friends to entertain us before we feast on porceddu, Sardinian roast piglet. Accommodation: Agriturismo Il Sinis | Meals: Breakfast, Lunch, Dinner Cabras to Cagliari Day 8: Saturday Departure from Agriturismo Il Sinis around 9.00 am (or later if everyone prefers). Earliest arrival at Cagliari-Elmas Airport at 10.30 am. To request a booking form email [email protected] |
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Antonio Arca Hi, I’m Antonio. I’m from Alghero in northern Sardinia, and I have been living in London 13 years. Since I have moved here, I have been working in the food business. I am a food importer, promoting and supporting Sardinian small family business in UK. I sell via influential London food markets and I am creating a wholesale network in order to sell to local delis, restaurants and food enterprises sharing the same food ethos and also integrating a new concept concerning gastronomic cultural travels with the help of Sardinian enterprises devoted to hospitality and food. |
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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. |
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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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Agriturismo Il Sinis, Cabras (Oristano) This is a family farm just like they used to be, like the ones we want to support. Animals (including ostriches!), grain, fruit and vegetables prosper under the able hands of Salvatore and Angelo Porcu and their families. The accommodation is split between the two parts of the farm on either side of the road leading to the coast. Although the rooms were designed for families, we're using them as singles and doubles, all with en suite bathrooms. The restaurant features the delicious fresh produce of the farm. Wifi is weak, but exists, whereas the family is strong and welcoming. |
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Price Per person: 2350 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 7 nights welcoming, relaxing accommodation, en suite bathrooms Local ground transportation for 8 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, 6 lunches, 7 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 Il Gallo Bianco hotel, Cagliari. Nearest airport: Cagliari Elmas, Sardinia (there are low-cost flights to Cagliari airport from international hubs outside Italy and from Rome, Milan and Pisa among others). Please make your own way to Il Gallo Bianco hotel in Cagliari. The journey takes 12 minutes by train (€1.30) or 15 minutes by taxi (€25). 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 Transport will be provided to Cagliari Elmas airport after 9.00 am. It takes 1 hour 30 minutes from Cabras. The earliest you can arrive at the airport is 10.30 am, which means a flight no earlier than noon. If you need to travel earlier, a taxi can be arranged at your own expense. 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. Please bear in mind that the tour focuses on the art of choosing, cooking and eating good food. If your diet is very restricted, you may not get full enjoyment from it. Physical fitness You must be fit enough to walk briskly on level farm tracks and stand for one or two hours during visits to producers and archaeological sites. Dress Informal. Jeans or smart trousers are acceptable everywhere. Weather in October Weather is no longer average, but here’s what the statistics say: 13–23˚C / 55–74˚F; precipitation: 53 mm / 2.1 in 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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It was an amazing tour! I loved the farm to table; balance of history and food; hands on activities…. So much to love!
Susan Armstrong, Canada, Giants of Sardinia, October 2025
The tour was amazing. As good as if not better than all the previous adventures we have had with you. Your attention to detail, your selection of artisans, your sharing of knowledge, and your humanistic touches culminating in the farewell dinner with farmers and their families, musicians and the tour members was marvellous.
Paul & Marlene Hurly, Canada, Giants of Sardinia, October 2023
I will confess that I wondered how you would blend gastronomy and archaeology, but you did, and did so well! You are a wonderful teacher and guide! We came away with more than knowledge. We came away with new friends, too!
Jeff & Sue Blaine, USA, Giants of Sardinia, October 2023
I truly loved my time with you, and Sardinia was a joy to discover. Food absolutely outstanding, every mouthful. I will definitely book another trip; just a question of which one!! I want to do them all...
Anne Hudson, UK, Giants of Sardinia, October 2019
Just a short note to say how much we enjoyed the Giants of Sardinia trip. It was a very special sort of tour, visiting so many artisans and being able not only to look at their wares, but to have hands on experience making bread, pasta, brined olives and sausages. We loved the food making and also the archeological excursions, the pipe players, the coral and filigree jewelry maker. And, let us not forget all those superb Sardinian meals! It was fun and so nice getting to know you and Antonio. Truly a memorable experience. We hope to see you again soon on another one of your tours or courses.
Stanze & Jim Joy, USA, Giants of Sardinia, October 2019
What an amazing in-depth experience of a little-visited part of Sardinia, full of Giants ancient and modern! We were warmly welcomed into the homes and businesses of passionate producers of olives, rice, cheese, sausages, myrtle berries and saffron. Every day was full of warmth, conviviality and food! Many thanks to Erica and Antonio for their research, introductions, translations and knowledge.
Hilary Barton & John Everett, UK, Giants of Sardinia, October 2018
