The property is 5 minutes drive from the new SS125 road, giving easy access to other areas of Sardinia. The nearest towns are Jerzu & Tertenia, both 8km away. The nearest major town is Tortolì, which is 29km away (approx 25 minutes drive). There are many beaches to choose from in the area, the closest around 10 minutes drive. The local area also boasts many other places of interest and spectacular scenery including mountains, waterfalls and ancient Nuraghe ruins.
The island has 3 airports, the closest of which is Cagliari Elmas in the main city of the island. Distance to all 3 airports:
Cagliari Elmas: 117km (approx 1hour 25minutes drive)
Olbia Costa Smeralda: 187km (Just over 2hours drive)
Alghero Fertilia: 256km (approx 3hours drive)
The Province of Ogliastra, often referred to as “The island within an island”, is located in east-central Sardinia, facing eastward on the Tyrrhenian Sea, and bordering in the northwest with the Province of Nuoro, and in the southwest with the Province of Cagliari.
The name apparently derives from the Olivastri (oleasters, or wild olive trees) that abound here, although others ascribe its origin to the huge monolith known as Agugliastra (or Pedra Longa) on the coast of Baunei.
Ogliastra is the least populated province of Italy: for this reason, it offers a huge variety of untamed nature and a numerous spectacular landscapes, ranging from the stunning coast with it’s beautiful beaches to scenic hills and the Gennargentu mountains.
There are numerous archaeological sites (over 200) dating back to pre-Nuragic and Nuragic Civiliations scattered across the Province of Ogliastra: menhirs (monoliths and megaliths), Domus de Is Janas (tombs carved into the rock), Nuraghi (stone towers), the Tombs of the Giants (funerary monuments consisting of collective tombs), and sacred wells.
The cuisine of the Province of Ogliastra has strong Mediterranean flavours, mostly based around simple peasant food, but genuine and tasty. Traditional gastronomy is based on products that come directly from the territory: typical appetizers are locally cured hams, sausage and bacon. Cheeses like classic pecorino or su casu axedu, a fresh cheese with a yoghurt type taste made from sheep or goats milk. All this is usually accompanied by a variety of breads, including pistoccu, a crispy flatbread made of semolina and flour, and su modditzosu, a very soft and sweet bread prepared with durum wheat semolina, fresh ricotta cheese or mashed potatoes.
Typical first courses consist of culurgiones (ravioli with ricotta and pecorino) or malloreddus (Sardinian dumplings) usually prepared with pork sausage. The main courses usually consist exclusively of roasted meats, most commonly roast suckling pig, roast lamb, goat or sheep.
Regional desserts include Sebadas or Seadas (sweet fried ravioli filled with fresh pecorino and covered in honey), pabassinas and amaretti (sweets made with almonds, raisins and vino cotto), gattou (a crunchy sweet made with almonds and caramel sauce) and pardulas (made with cream cheese and flavoured with grated orange or lemon).
And of course there are the local wines, the most popular is undoubtedly the red Cannonau, the most representative DOC wine of the island, renowned and marketed throughout the world.