GOLDEN COAST

Magazine

News, guides and lifestyle from luxury Sardinia

Hiring a boat in Sardinia: licences, options and what to ask first

Featured

Tavolara and Molara: the archipelago almost nobody sails

Anyone landing at Olbia sees it before they even touch down: a block of white rock rising abruptly from the...

Cannonau: the red that holds its own even in summer

Cannonau has a storytelling problem, and the problem is that too much is said about it. It is Sardinia’s most...

Sardinian pecorino: a guide to the three PDOs almost everyone confuses

On the cheese counter of any shop on the island there are at least three different pecorinos that visitors almost...

Cabras bottarga: how it is made and how to serve it

There is a moment, at every well-built Sardinian dinner, when a dish arrives that seems to contain almost nothing: a...

Guides

Villa, hotel or resort: how to choose where to stay in Gallura

May and October on the Costa Smeralda: the season nobody talks about

LIFESTYLE & FOOD AND WINE

Cannonau: the red that holds its own even in summer

Cannonau has a storytelling problem, and the problem is that too much is said about it. It is Sardinia’s most...

Sardinian pecorino: a guide to the three PDOs almost everyone confuses

On the cheese counter of any shop on the island there are at least three different pecorinos that visitors almost...

Cabras bottarga: how it is made and how to serve it

There is a moment, at every well-built Sardinian dinner, when a dish arrives that seems to contain almost nothing: a...

At the table with the chef: the perfect Vermentino

There is a precise moment, at every dinner we organise in our guests’ villas, when the chef stops talking about...