Every region has its own special pasta dish – from the big pockets of culurgiones (be careful how you say it!) to the little, fat malloreddus. We’ll
show you how to make and cook
some of ours!

Cagliari is a beautiful and vibrant capital city with a youthful vibe and ancient history. It’s also home to the biggest covered food market in Europe! We’ll explore the city in the company of one of its life-long residents.
 

There is the option to spend the night in Cagliari with an additional visit to the fascinating, pioneering Conti Vecchi salt works. Salt is still extracted here in
time-honoured fashion and exported
all over the world. A piece of industrial, social and food history, the salt lagoons are also environmentally important, attracting thousands of migrating birds.

An extraordinary penitentiary was founded in Castiadas in the late 19th century, without which there would be no agriculture in the south east corner of Sardinia, where our tours are mostly based. Now a museum, it’s an unexpected but fascinating introduction to our food and wine adventure. We combine the visit with a fabulous lunch at a nearby family-run agriturismo.

Sardinian grape varieties are among the oldest in the world and the island’s growers produce some of the finest table wines… but, sadly, not many of them make it to the UK! With grower Gianluca, you can take part in the vendemmia and then relax over a sumptuous meal of regional specialities, cooked in this unique organic vineyard. We'll send you a bottle of the wine when it's ready!

Harvest takes place in mid-late September. Outside of the harvest season, Gianluca will lead you on a tour of the vineyard, which lies close to the coast, and then join you for an
al fresco meal.

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Martha and Davide are two local 'time detectives’ who have spent years peeling back layers of history in the countryside in which they played as children. We join them to travel back millennia on a walking tour that ends with a magical evening picnic of local foods and wine at a long-forgotten, 3,000-year-old nuraghe.

On our late October/early November tours, there’s the opportunity to join the olive harvest, a big social event in the island’s culinary calendar where families get together to share the work. Everyone is rewarded with a generous lunch (and wine)… and, after the olives are pressed, a litre of sweet, thick fresh oil to take home.

Harvest takes place in late October/early November. Out of this time, we include a tour of an award-winning family-run olive grove with oil tasting

Bread is a non-negotiable part of every Sardinian meal – and an integral part of the island’s history. But, more than that, it’s been elevated to an art form here. One of Sardinia’s most gifted breadmakers invites you to take part in a hands-on demonstration of the craft.

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CHEESEMAKING
ON THE FARM

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There are around 280,000 goats on the island – way more than any other region of Italy – and their milk is used to make a vast array of delicious cheese. We’ll take you to meet one family (and their nannies!) to learn what goes into the process – and have a go yourself!

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DISCOVER THE
MYSTERY OF MIRTO

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Every December, an army of pickers goes out across the island to harvest wild and cultivated mirto (myrtle) berries to make into Sardinia’s signature liquor. We’ll take you to meet one of the most eco-friendly producers on the planet – now producing mirto and citrus liquors, whose success is all thanks to the bees.

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