Water Conservation

Sardinia is a dry region. Please be eco-friendly with water use and try to avoid waste (using the dishwasher is better than washing by hand, no over-showering).

Recycling and Trash

All trash bags are under the kitchen sink. The village has a trash collection system. Please respect the collection calendar which is stuck inside the cabinet above the kitchen sink. Place trash cans and bags on the street (in the evening) the day before pickup. Collect the empty bins and put them back on the back patio where all the bins for sorting waste are stored:

ORGANICI (compost) : food waste, tea bags, ground coffee, eggshells, paper towels, etc. --> in the small brown box (with biodegradable/bioplastic bag liner) under the sink; when the bag is full, place it in the BROWN bin outside marked “organici”.

CARTA e CARTONE : dry paper without food contamination and light cardboard --> placed directly in the BLU bin outside.

VETRO e METALLI : glass bottles and metal food containers, rinsed! --> placed directly in the GREEN bin outside.

PLASTICA : water bottles, clean plastic packaging/containers --> in the YELLOW bag

SECCO everything else, including light bulbs, toothpaste tubes, old sponges, etc. --> is placed in the bin with bags “secco”, “indifferenziato” or the little plastic bags from the grocery store; when the bag is full, place it outside in the GREY bin marked “secco”.

The village also has a central rubbish drop-off point, Via Scorpione 6. The times are indicated in the cabinet above the kitchen sink. ALL bins (including “organici”), EXCEPT SECCO, can be deposited at the container park. If you have any left before leaving the house, please take it with you. You can put it in the bins in the car park when you return the rental car.

Sardinian specialties not to be missed

Sardinian cuisine is a Mediterranean treasure with pastoral and maritime influences. For a true culinary journey, don't miss:

  • Malloreddus: Often called Sardinian gnocchetti, these small shell-shaped pasta are typically cooked "alla campidanese" with a tomato and sausage sauce and a touch of saffron.
  • Porceddu (or maialetto): The island's signature dish. This is a suckling pig roasted on a spit for hours over aromatic wood (such as myrtle), resulting in tender meat beneath an ultra-crispy skin.
  • Culurgiones: Large, handmade ravioli, traditionally filled with a creamy mixture of potatoes, pecorino cheese, mint, and garlic.
  • Pane Carasau: A very thin and crusty local bread, also called "carta musica" (music paper) because of its delicate texture. It accompanies every meal.
  • Bottarga: Nicknamed the "caviar of the Mediterranean," it's a dried and salted mullet roe sac. Grated over pasta (especially fregula) with a drizzle of olive oil, it's a delicacy.
  • Seadas (or Sebadas): The must-try dessert. A fried pastry filled with fresh cheese (young pecorino), generously drizzled with warm honey.
  • Mirto: To aid digestion, this typical liqueur made from myrtle berries is best enjoyed chilled at the end of a meal.