This is what  Michaela Morris, contributor or Vancouver Westender writes today on the Canadian online magazine. Read the full article

But more and more wines must be tasted especially in South Sardinia and Sulcis region, many of them are prize winners and absolutely unique. This happens for example to the Carignano Piede Franco, produced by the older Wine cellar in Sardinia, the Cantina di Calasetta.

(Photos by Fabrizio Schirru)

«The name PiedeFranco derives from the method of installation of the vineyard, as the vine is reared Sardinian bush “franc de pied”, with its original roots [...] . The Winery is located on the island of Sant’Antioco, on the south-western coast of Sardinia, a production area with a singular terroir, whose sandy texture makes it possible to cultivate ungrafted vines, i.e. with their original roots, without having to use American rootstock.».

Combined with the top quality of food ingredients, and unique gastronomic traditions, such is the “Running” Tuna fish dishes, to eat and drink, in this wild and mostly unknown region can be a unique and unexpected experience.

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The Genoese, great seafarers, traders and fishers, are proud of their origins. Despite the influences — first Arabic and then Sardinian — they maintained many of their traditions (including culinary ones), and, most notably, their own language.

In the two towns, even children speak the Tabarchin dialect correctly and it is taught in schools.

Carloforte, the only city on the island of San Pietro, is three nautical miles from the western coast of Sardinia, reached by a ferry from Porto Vesme or the port of Calasetta.

It takes about 25 minutes on the ferry from Calasetta and can always be crossed in any other weather conditions.

Ferries run frequently, particularly in the summer. Schedules vary by season. Click here to check 2014/2015 timetable.

Carloforte, named for Charles Emmanuel III of Savoy, was built on the design of court engineer Augusto de la Vallée, reminiscent of Genoa and its “carugi” (narrow climbing streets with stairways and steep slopes), the waterfront adorned with palm and ficus trees with a hill behind the town center and a fortress overlooking it.

The town is vibrant and bustling and the island, with its rugged coastlines, many coves, stacks and cliffs is a beautiful sight to behold, by sea or by land.

Its geological configuration is essentially the same as the island of Sant’Antioco, made of ancient volcanic formations, red and gray trachyte and lava rock.

The salt marsh, near the town, is home to a permanent colony of pink flamingos. The Lipu oasis on the island is a protected territory for the beautiful Eleonora’s falcon (Falco eleonorae) and other wildlife. Photo by HOS/ A.Evangelidis - Longufresu Photography / Giovanni Paulis - Invidio / Luigi Palumbo).

Carloforte is the perfect vacation spot whether for a beach vacation or off-season.

Time moves slowly here, and its isolation is definitely relaxing rather than annoying.

There are many anecdotes about Carloforte. My favorite one is a the story of a monument to the king that is on the square facing the sea, welcoming all coming to the island by ferry or boat.

Its statue lacks an arm, which makes it reminiscent of the statue of Admiral Nelson in Trafalgar Square, but the similarity in missing limb has more trivial reasons here. Charles Emmanuel III actually had both arms. It seems that the statue was amputated in a clumsy attempt to hide it from Napoleonic attacks by burying it underground. The hole wasn’t deep enough and one arm stuck out. As a drastic solution, to save the symbol (or at least most of it, we could say), it was cut off. No one knows for sure what ever became of the lost limb.

There are three treat you must not neglect trying when strolling in Carloforte.

- A piece of “figassa,” the traditional Genoese focaccia.

– A piece of chickpea crepe, to eat while you walk, a specialty that can’t be described, you just have to try it.

- A lunch (or dinner) at Andrea’s Antica Tonnara, a restaurant deserving of its renown for its traditional tuna- and bottarga-based dishes, as well as its seasonal vegetables and beans.

One of Carloforte’s distinguishing local trades is tuna fishing, still done with an age-old technique using a maze nets, which is now fortunately regulated with quotas to protect marine life.

In the last weekend of May there is a culinary festival, called the Girotonno, when many international chefs take up the challenge of preparing the best tuna-based dish for a panel of gourmets, bloggers and culinary journalists. The event brings many visitors to the island and the entire archipelago. In 2014, Calasetta became officially part of the side events, serving special tuna-based menus in its restaurants.

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The worsening damage forced the town government to rebuild the town in a nearby, slightly hilly area where the residents were all relocated.

The eerily beautiful Romanesque basilica, now named Santa Maria di Monserrato, whose construction began in 1213, stands here in its unlikely scale and austere and symbol-rich facade, fueling legends and rumors. It was built to house the episcopal see moved from Sant’Antioco, abandoned due to attacks by pirates and Saracens, replacing an earlier small church dedicated to the Virgin Mary.

The abandoned, erstwhile village has been given a second life with a non-invasive, well-done restoration, saving several homes and converting them to charming artisan workshops.

The village is in the San Giovanni Suergiu area, a short ways from Carbonia and the bridge connecting Sardinia and the island of Sant’Antioco, on the road to Giba and Sant’Anna Arresi.

The magical atmosphere of the place never disappoints, especially combined with delightful experiences like going to the studio of Arianna, AKA ArJànas, where she spins, dyes and weaves her linen and wool in the still of the village, matching an age-old skill with her youthful enthusiasm.

Her gorgeous unique creations are priceless; her tenacity and strong-willed skill are impressive. As if by magic, in her hands, linen is transformed from a seed to jewelry.

You can top off your visit, if the timing is right, with a stop for dinner at Locanda Monserrat, a restaurant as simple as it is elegant where you can enjoy dishes with the perfect balance of modernity and tradition. The Locanda is a popular venue for reception dinners of weddings celebrated in the timeless, enchanting setting of the Cathedral.

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