Sardinien - Sanstrände, Luxus und Entspannung

Gastronomy Sardinian towns and cities, especially those along the coast, have a rich tradition of fish and sea food. Over the centuries the mixing of the traditions has evolved into a unique gastronomic experience.
There is a large fishing industry catching everything from lobster to squill, from "astici" to spider crab, from prawns to scampi. The local recommended cuisine includes the 'ziminio, the 'coata' soup, the ever-present bottarga (tuna roe) as well as the delicious spaghetti with lobster.
A common way to cook fish is to cover the fish in coarse sea salt and bake it in an oven which preserves the original taste of the fish.
Culture Very ancient and peculiar remains of the prehistoric and protohistoric eras are the megalithic "Tombs of the Giants"; the "domus dejanas" (houses of the witches), tombs dug into the rock; and the "nuraghi".
The nuraghi, truncated cone towers in huge stone and fortified dwellings of the earliest inhabitants, number about 7,000 and can be found all over the island. Phoenician and Roman remains have come to light at Tharros and Nora; there are Roman relics at Porto Torres and Cagliari.
The Gothic-Catalonian style thrived in the island under the rule of the Spanish House of Aragon.