By the end of summer and the beginning of Autumn the fishermen go by sea to fish mullets. They fish only the females, the bigger ones, to open their stomach and pull out the egg bags: this is how you start preparing "bottarga".
The egg bags, once salted, are hung up to the air for a long dry out, one they are mature they become a dark orange colour and one of the most delicious specialities of the island.
The most productive areas are : the Gulf of Cagliari, Sarrabus, Ogliastra and the area around Oristano.(continues)
In this non-profit site we illustrate simple recepies, not is some commercial nexus; to speak about wines is instead different, beyond describing in analytical way the organolettiche characteristics of wines, when they come faced the specific couplings of traditional recepies with our wines, will have necessarily to be made " name and last name " of the single wines that will come proposals. That because enough not to speak about " cannonau " or " vermentino " in order identifying in a way the characteristics of the wine. .
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In this website you can see many places, monuments, traditions of Sardinia. Perhaps you would also like to see all this in person one day. You could do it with us... and really not as a slogan. Here at Isola Sarda we will not offer you 1000 hotels or houses, but only 2. One is for who prefer a holiday at the beach and another is for who prefer to make a different trip every day. To know more about it follow these links: 
The St. Barbara Church, according to the text written on the marble plaque walled up at the entrance of the church, was erected in 1281 by Gallo, archbishop of Cagliari, who it is said had lived in that locality, with other companions, as a hermit monk. The church is rectangular shape, as probably the archbishop Gallo designed it to be built. It is still possible to notice the Romanesque architectural motifs in the wall where the entrance of the temple opened, as well as in the lateral wall. Such motifs date back to the thirteenth century. .... (continues)