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)
This should be a brief and hopefully delightful journey to discover the most ancient flavours and perfumes of Sardinian gastronomy.
The age of introduction of wheat in our land is quite unknown but for sure it has been known for 9.000 years. It has been produced in great quantity and its quality is excellent.
The Sardinian wheat was cultivated and exported to the main land in ancient times by the Romans, it was cleaned by slaves and the great quantity produced made Sardinia gain the name of "Italy's granary". (continues)
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: 
Sulcis Park, measuring 68,868 hectares (about 172,170 acres), is the largest among the future Regional Parks singled out by the Provincial Law n.31 of the 7th June 1989. The Park Organization has not being constituted yet, but a big share of the territory is protected and is the property of W.W.F. and Sardinian Demesne Forests Organization.
... (continues)