The Captain Corrado

Corrado was born in Genoa and grew up in Olbia since he was a child. He has 25 years experience in commanding tourist boats all over the northeast of the island. He has been a scuba diving instructor for many years and is now a big fan of snorkeling. In autumn it collects hundreds of mushrooms and its risotto with porcini mushrooms is fantastic. You can meet him every day at the Boat Tour of Ecosport Sardinia.

Fun, safety and knowledge!

Always

His 5 Tips


b-2 2.jpg1. Go Snorkeling

The water starts to warm up in April, it becomes pleasant in June, it is perfect from July to September, then slowly starts to cool off.

43003389_10214407538116712_8442316527381774336_n.jpg2. Collect Mushrooms

There are many forests and few people, so after the rain, there are a lot of mushrooms everywhere. Porcini, ova, and chanterelles are the easiest and safest to find.

23 lug iceland 069 2.jpg3. Explore by Kayak

While you paddle, you can touch the sea water and the granite rocks. The birds and fish approach you without fear.

Spiaggia_rosa,_isola_di_budelli,_sardegna.jpg4. Enjoy Winter

The island in winter is almost uninhabited. There are many delicious sea urchins to gather and eat among the granite rocks.

maxresdefault.jpg5. Hike at Monte Pino

A huge block of granite that dominates the city of Olbia from the west, wild and majestic. It’s covered by forests of cork oaks, holm oaks, junipers and populated by foxes and wild boar.

The kayak guide Tommaso

Tommaso was born in Bologna in the north of Italy and he arrived in Sardinia at the age of 19 for windsurfing. Nowadays he’s really involved in the production of Vermentino skin contact wine.

You can meet him every day on the Kayak Tour of Ecosport Sardinia.

His 5 Tips


2621031 2.jpg1. Sunset at Capo Testa (Santa Teresa di Gallura)

Sit down on the rock you prefer and enjoy the most mystical sunset in Sardinia. When the Mistral wind blows hard, the waves break on the cliffs and produce high splashes.

snorkeling.jpg2Snorkeling at Cala Graca (Golfo Aranci)

Dive in this emerald paradise to swim with colorful fish, octopus, and starfish. The water starts to heat up in June, so it’s perfect until the end of September even without a wetsuit.

10300210_436341876508723_4715315730501677206_n.jpg3Restaurant Manzoni (Golfo Aranci)

This is a restaurant where the locals go all year long. It is located in a small fishing village, 100 meters from the port. Go when the sea is calm, fishing boats do not work when it’s windy

malvasia-porcu-1-5.jpg4.  Malvasia White Wine (from Bosa)

It is an ancient wine, straw-colored with golden reflections thanks to the oxidized tones. It is alcoholic, dry and warm. Visiting the cellars of Bosa is a dive into an unknown past.

spaghetti-con-la-bottarga-di-tonno-2-3.jpg5. Spaghetti with Bottarga

The bottarga is made from mullet fish eggs, salted by hand and then dried by the wind. Scratch the bottarga, add the olive oil and the parsley. Spaghetti will come as a marvel.
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The food guide Luciano

Luciano grows up in Rome and moved to Olbia 30 years ago to live by the sea with his Sardinian wife. Author of two books about Mediterranean fish and about the infamous Olbia mussels and clams, you can call him a foodie, he won’t get upset. Nowadays he takes tourists and locals on short cruises and manages culinary experiences where he cooks traditional recipes in innovative ways.

You can meet him daily at the Food Tour of Ecosport Sardinia or on the boat of Insula Felix

His 5 Tips


muriscu1. Pick up Fresh Fruits
Sardinian fruits are fantastic, and one of the most pleasant of activities is walking around the countryside and pick up fresh fruits straight from the plants.

local-cheese2. Cheese and Salami
Sardinian cheese, especially Pecorino (from sheep’s milk) is among the best in the world and is very easy to find it around, but strolling in a local market and taste some of them with dry sausage and salami is fantastic!

pesce-locale 23. Eat Local Fish
Mediterranean sea has a large variety of fishes, and often the smaller is the best. Try Triglia (Red Mullet) fried or with a tasty tomato sauce: you won’t be disappointed!

Cozze.jpg4. Eat Raw Mussels
Only the bravest tourist have the guts to eat raw mussels, but we have to tell you a secret: they are better than oysters!

Carasau2.jpg5. Hand Made “Carasau” Bread
Once the bread for the shepherds (going away from the villages with sheep for a long time) as it can last for weeks or even months, is a fantastic resource nowadays. You can use as a regular bread or make up new fantastic recipes for it!


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Typical products you must try

Up until 50 years ago, most people had their vineyard for wine, their sheep for cheese, their bread oven. Today it has changed a bit, but everything is working only for quality. The fact that we live in an isolated island in the middle of the Mediterranean sea has protected several incredible products from modernity, there are things that exist only in Sardinia!

Join a tour at Ecosport Sardinia to discover the tradition tasting amazing food and wines

Our 5 Tips


1. Pecorino Cheese

Pecorino has a very old tradition together with the breeding of sheep, in our days the sheep still live wild on the island and eat a huge variety of seasonal herbs. It is made in two versions: young or aged. The young Pecorino Sardo PDO is about 1-2 months, while the aged one is more than 6 months old.

2. Bottarga

The bottarga is obtained from the eggs of the mullet. It is massaged by hand to eliminate air pockets, then dried and seasoned with sea salt for a few weeks. The result is a hard, dry slab covered with natural egg coating. Excellent scratched on spaghetti or sliced with fresh tomatoes.

3. “Carasu” Bread

It is thin and crunchy bread cooked in the oven, made with durum wheat flour, salt, yeast, and water, then separates it into two sheets that are cooked again. The recipe is very old and was invented by shepherds, who stay away from home for months. The “Carasau” bread can last up to a year without any chemicals.

4. Ricotta Cheese

Ricotta is a cheese made from sheep’s milk, cow’s or goat’s whey left over from cheese production. It is excellent with oil and salt or with honey or jam. It is highly perishable so it is better to eat it in a few days. However, it is also produced in smoked varieties that are conservable for much longer.

5. Olive Oil

The olives here are of a small and green variety. It is made anywhere on the island with a slight difference between each area. Cold pressing is the most important feature. Our oil is delicate and subtle, perfect with fish recipes, ricotta and obviously bread. We are used to cooking “Carasau” bread with oil and salt, so it became the “Guttiau” bread.
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