Sa Pintadera's guide
🇬🇧 Welcome to Sa Pintadera!
We are Anna and Peppe.
With this guide we want to advice to our guests about the areas where to spend and enjoy your stay. Have a nice day!
The Cabras museum
The Giovanni Marongiu Civic Museum contains all the treasures of the Sinis di Cabras territory starting from the Middle Neolithic and is mostly dedicated to the Tharros finds.
Not to be missed!
In 2014, the exhibition hall for the complex of Monte Prama statues, also known as the statues of the Giants, was inaugurated; of the busts depicting warriors, archers and boxers found by chance in the 1970s by a farmer.
The museum is open all year round and is less than 200 meters from the residence.
Open Google Map for times and itinerary.
The Barefoot Race (Corsa degli Scalzi)
The origins of the celebrations date back to 1619 AD, due to the incursions of the Moors who involved this territory for a long period of time. To secure the statue of the Savior from one of the Moorish attacks, the local inhabitants started a battle.
According to legend, the barefoot men wore shoes made of branches tied to their feet in order to raise the dust so as to make the group appear larger and scare the Saracens who thought they were facing a huge army.
The stratagem worked and since then the ritual has been repeated every year in memory of that miraculous episode.
Not to be missed!
The first weekend of September. Departure on Saturday from 6.30 in the morning from the Church of Cabras and the following Sunday with departure from approximately 4.00 in the afternoon from San Salvatore. Arrival of the Scalzi in Cabras around 6pm.
Celebrations of the patron saint Santa Maria Assunta
The month of May is dedicated entirely to the religious functions of the sleeping Virgin. The big festival is held between the 23rd and 25th. On May 24th the town stops to honor it with civil and religious rites.
Not to be missed!
Sa Processioni, (the procession of the 24th morning) with Sardinian costumes, the Launeddas, the songs and prayers to the Virgin Mary. In the evening, dancing, music and entertainment in the square adjacent to the pond a few hundred meters from the residence, with a finale of fireworks that are reflected in the waters of the pond.
The Bottarga Festival
The Bottarga Festival is an itinerary to discover the Cabrarese food and wine world with events, conferences and tastings in the Cabras area.
Not to be missed!
The Festival is held in the first week of September. Stay updated for the next program on the website.
The beaches of Is Arutas, Maimoi and Mariermi
The beach of Is Arutas is one of the only ones in the world, its grains of sand are grains of quartz coming from the erosion of granite rocks on the west coast. Access to the beaches is free with some simple rules: smokers must have an ashtray. It is forbidden to take sand away, anyone caught with bottles or bags of sand faces heavy fines.
Elvio’s Lavender (Riola Sardo) La Lavanda Di Elvio
Elvio’s Lavender is a lavender field about 8km from the Sa Pintadera Residence where at the end of June volunteers harvest the lavender to then create products such as bars of soap and essential oils. During the harvest it is possible to visit the field and purchase the products.
San Giovanni di Sinis
San Giovanni di Sinis is a seaside resort 10 km from the residence and located at the end of the peninsula. San Giovanni di Sinis is surrounded by beaches to the west with the Mare vivo and to the east with the Dead Sea. Both the Spanish tower and the archaeological area of Tharros are open to the public at a cost of a few euros. Ask at reception for guide times. During the summer season it is possible to use the train that leaves from the square of San Giovanni to the entrance of Tharros.
San Salvatore, the Hypogeum and the Spaghetti Western location
San Salvatore is a small village built during the time of Spanish domination, in the 17th century, around a prehistoric sanctuary dug into a rock. The Sanctuary, or hypogeum, is below the Church of San Salvatore and can be visited in certain months of the year.
The village is a place of celebrations between the end of August and the first week of September where the Corsa degli Scalzi takes place, a historical religious re-enactment of the defense of the patron saint from the Moors (Arabs). The race starts on the first Saturday in September with a return on the following Sunday.
For two decades, between 1967 and 1990, San Salvatore was a location for Spaghetti Western style films with a real Saloon, Spanish style houses and architecture and a landscape very similar to the American frontiers such as Arizona or New Mexico.
Archaeological Area of Tharros and the Spanish Tower
According to excavation research, the Archaeological Area of Tharros was founded by the Phoenicians in the eighth century BC. The village was subsequently inhabited by the Punics and Romans before being abandoned by the latter in the first centuries AD.
In Tharros you can visit the archaeological site with guided tours. The Spanish tower is also open with a guide. Below is the link for the opening hours.
Mare Morto, La Caletta and the lighthouse
The Sinis peninsula is not only Tharros but also areas sheltered from the Mistral such as Caletta or Mare Morto (the Dead Sea) where you can relax and swim in case of strong winds from the West. The lighthouse remains at the end of the walking route and is certainly a location to admire the view, hike and obviously to take selfies… what else? 🙂
Marina di Torre Grande
Torre Grande is a small tourist village located within the gulf of Oristano. It is famous for the Spanish tower of the same name built between 1400 and 1500 by order of Charles 5, King of Spain. The tower is the largest in Sardinia and it is possible to visit it inside.
The Torre Grande beach extends for several km, its waters are less crystalline and the sand remains coarser compared to that of the coast. Despite this, Torre Grande is a real lido with kiosks, restaurants, a playground, various pedal boats, umbrellas and paid deckchairs.
Torre Grande is perfect for families but also for those who want to jog along the seafront. It is 1 km from Residence Sa Pintadera. It is also possible to reach the location via a cycling route.
The Sartiglia of Oristano
The Sartiglia is an equestrian event around the race of a star held during the last Sunday and Tuesday of the carnival in Oristano.
Its origins date back to the time of the Aragonese and the Giudicato of Arborea at the beginning of 1400 AD. and today it is one of the most spectacular carnival events in Sardinia.
The term Sartiglia derives from the Castilian Sortija, in turn deriving from the Latin sorticula, meaning ring, and contains the diminutive Sors, luck.
Please ask the reception for advices.
The Bottarga di Cabras is a unique and highly esteemed culinary delicacy originating from the town of Cabras in Sardinia, Italy. This specialty, often referred to simply as “Bottarga,” is a type of cured fish roe, primarily made from grey mullet or tuna. The artisanal production of Bottarga di Cabras has been a traditional practice in the region, contributing to the rich gastronomic heritage of Sardinia.
The production of Bottarga in Sardinia, including Bottarga di Cabras, has deep historical roots. Fish roe preservation methods were employed by ancient Mediterranean civilizations, including the Phoenicians and Romans. Over the centuries, these traditions evolved into the specialized craft seen in modern bottarga production.
Cabras: The Ideal Location:
1. Rich Fishing Waters: The coastal location of Cabras, situated on the western coast of Sardinia, provides access to rich fishing waters. This abundance of marine life, including grey mullet and tuna, plays a crucial role in the quality of the bottarga produced in the region.
2. Traditional Expertise: The production of Bottarga di Cabras involves a combination of traditional methods passed down through generations and a deep understanding of the local marine environment. Artisanal expertise is essential in achieving the distinctive flavor and texture that characterize high-quality bottarga.
The production of Bottarga di Cabras is a meticulous and time-intensive process that requires skill and precision. While the specific details may vary among producers, the general steps include:
1. Harvesting Roe: The roe is carefully harvested from grey mullet or tuna, typically during the fishing season when the roe is at its peak quality.
2. Salting: The roe is generously coated with sea salt to initiate the curing process. The salt helps to draw out moisture and preserve the roe.
3. Drying: After the salting phase, the roe is left to dry in controlled conditions. The drying process can take several weeks, during which the roe gradually transforms into the characteristic firm and concentrated state.
4. Pressing: Some producers may use weights or presses during the drying process to shape the bottarga into a desired form. This step contributes to the final texture and appearance of the product.
5. Final Aging: Bottarga di Cabras undergoes a final aging period to allow the flavors to mature and intensify. The duration of this phase can vary, and some producers may choose to age the bottarga for an extended period for a more nuanced profile.
Bottarga di Cabras possesses several distinctive properties that contribute to its esteemed status in the culinary world:
1. Flavor Profile: The flavor of Bottarga di Cabras is complex and briny, with a rich umami quality. The saltiness from the curing process is balanced by a deep seafood essence, creating a unique taste that is both savory and slightly sweet.
2. Texture: The texture of Bottarga di Cabras is firm and dense, allowing it to be thinly sliced or grated. This characteristic makes it versatile for various culinary applications.
3. Aroma: The aroma of Bottarga di Cabras is redolent of the sea, with a pronounced marine fragrance. This aromatic quality adds depth to dishes when used as a condiment or ingredient.
Bottarga di Cabras is a prized ingredient in Sardinian and Mediterranean cuisine, offering a burst of flavor to a wide range of dishes. Here are some popular culinary applications:
1. Pasta: Grated or thinly sliced Bottarga is often used as a topping for pasta dishes, particularly spaghetti or linguine. The heat from the freshly cooked pasta enhances the flavors of the Bottarga.
2. Appetizers: Bottarga can be served as an appetizer, either on its own or accompanied by fresh bread, olive oil, and lemon. The simplicity of this presentation allows the unique qualities of the bottarga to shine.
3. Salads: Bottarga can be shaved or grated over salads to add a savory element. Its concentrated flavor complements the freshness of greens and other salad components.
4. Seafood Dishes: Bottarga pairs exceptionally well with other seafood, enhancing the overall maritime profile of a dish. It can be incorporated into seafood pasta, risotto, or even used to flavor fish fillets.
5. Sauces and Spreads: Bottarga can be infused into sauces, spreads, or dips, providing a distinctive umami boost. Mixing grated bottarga with olive oil and garlic creates a flavorful condiment that can be used on bread or as a sauce for various dishes.
1. Culinary Fusion: Bottarga di Cabras has gained recognition not only for its traditional uses but also as a creative ingredient in modern and fusion cuisine. Chefs worldwide experiment with bottarga to elevate a variety of dishes, from sushi to contemporary seafood creations.
2. Bottarga-Based Recipes: The versatility of Bottarga di Cabras encourages culinary experimentation. From bottarga-infused oils to bottarga butter, chefs and home cooks alike continue to explore innovative ways to showcase its unique properties.
Cultural and Culinary Appreciation:
1. Symbol of Sardinian Gastronomy: Bottarga di Cabras has become a symbol of Sardinian gastronomy, representing the region’s culinary heritage and the expertise of its artisanal producers.
2. Culinary Tourism: The popularity of bottarga has contributed to culinary tourism in Sardinia. Visitors are drawn to local markets, restaurants, and festivals to savor dishes featuring this prized delicacy.
Challenges and Sustainability:
1. Environmental Considerations: The sustainability of fish roe production, including bottarga, is a topic of increasing concern. Ethical and sustainable harvesting practices are crucial to ensure the long-term viability of this culinary tradition.
2. Quality Control: Maintaining the quality and authenticity of Bottarga di Cabras is a challenge faced by producers. Strict adherence to traditional methods and quality control measures is essential to preserve the reputation of this artisanal product.
Bottarga di Cabras stands as a testament to the intersection of culinary artistry, traditional craftsmanship, and the bounty of the Mediterranean Sea. From its historical roots to its modern culinary applications, this delicacy continues to captivate the palates of those who appreciate the nuanced flavors and unique properties it brings to the table. As a symbol of Sardinian gastronomy, Bottarga di Cabras showcases the cultural richness and culinary diversity that define the region. While the production and appreciation of bottarga continue to evolve, its enduring status as a gastronomic treasure highlights its timeless appeal and significance in the world of fine cuisine.