/ Our magazine / Six curiosities about Sardinia for a more magical island
/ Our magazine / Six curiosities about Sardinia for a more magical island
Sardinia is one of the most fascinating and magical regions of Italy. It is a destination that wins the heart and mind of those lucky enough to visit it. Renowned especially for its sea and natural beauty, it also stands out for a particularly rich and unique culinary culture. However, there are some anecdotes that few know about, which make this place even more mysterious.
As demonstrated by the numerous archaeological finds discovered on the island, Sardinia has been inhabited since the Paleolithic era, but there is something even more interesting and curious that makes this island the subject of numerous socio-demographic studies: the longevity of its inhabitants. Indeed, Sardinia is home to a population that has a significantly longer life expectancy compared to the rest of Europeans, with many people reaching the unusual milestone of 100 years. It seems that in this regard, there is a scientific explanation such that the genetic makeup of the inhabitants combined with the Sardinian diet allows the island's residents to live this long.
The oldest tree in Italy is found in Sardinia, in Luras, a municipality in the province of Olbia Tempio. It is an Olea europaea, an olive tree that, according to accurate university estimates, is over 4,000 years old. This olive tree is about 14 meters tall, has a trunk circumference of 11 and a half meters, and a crown diameter of 21 meters. It has become a true symbol for the community and is known by the name S’Ozzastru, which in Sardinian dialect means The Wild Olive or The Patriarch. According to experts, the olive tree has survived for so long due to its ability to adapt to the extreme climatic conditions of Sardinia, such as strong winds and high summer temperatures.
Many believe that Rome is the oldest city in Italy and Europe, but in reality it is Sulky, present-day Sant’Antioco located in the south of Sardinia, where the ruins and amphorae found in this area date back to 800 BC, much older than the Roman artifacts dated 753 BC, the year of Rome's founding. This testifies that Sulky was already an important commercial port that traded with the East.
Sardinia could also be the homeland of the myth of Atlantis: the submerged city that many have tried to uncover. In fact, according to some theories, the mythical city that was submerged by water would be located here. Plato describes the kingdom of Atlantis as “a large island larger than Libya and Asia, powerful, civilized, and sacred to Poseidon, the god of the sea, and whose inhabitants were builders of towers.”
Sergio Frau, a journalist and founder of this hypothesis, argues that all these characteristics can indeed be found in Sardinia and not elsewhere. In the eyes of our ancestors, Sardinia seemed much larger than Sicily, but above all, thanks to the exceptionally mild climate, the abundance of water, and the richness of forests, it was a territory capable of producing three harvests a year, essential for the survival of the population. Moreover, the abundance of metallic materials such as lead, zinc, and silver allowed the Thyrsenoi - the Tyrrhenians - to build tall towers, the so-called nuraghes. What happened next? Unfortunately, only history can confirm this, but the most accredited and probable hypothesis is the arrival of a tsunami of enormous proportions that would have drowned the wonderful and flourishing island of Atlantis under mud.
The Accabadora is a figure present in Sardinian tradition, who had the role of "accompanying" the dying towards death. According to tradition, the Accabadora was a woman who was called to the home of a dying person to help them die in peace and with dignity, without suffering too much. It is said that this figure would suffocate the victim or kill her with a blow from a stick. However, some argue that the role of the Accabadora was solely to provide human and spiritual support to the dying person and that she had no role in their death, and that the macabre side of the tradition originated mainly from stories told around the fire. The Accabadora was still considered a respected figure in the community, and she was accustomed to receiving a fee for her work, not from the victim’s relatives, as this was contrary to religious prescriptions. Her presence was seen as a sign of compassion and respect for the dying person, and her role was to help the person pass to the other side peacefully and without pain.
However, in recent years, the Accabadora has been at the center of numerous controversies and debates, as her role has often been associated with euthanasia and assisted suicide, practices that are illegal in Italy. Despite this, the Accabadora remains a figure present in Sardinian tradition, and her role is still remembered and respected in some communities on the island.
Sardinia is famous for its cuisine, which combines typical Mediterranean flavors and ingredients with Spanish, African, and Catalan influences. The Sardinian cuisine is mainly based on locally sourced ingredients, such as fish, sheep and goat meat, the cheese, always from sheep and goat, local agricultural products like couscous, homemade pasta, and legumes.
Among the typical Sardinian dishes we find: pane carasau, a type of thin and crispy bread made with durum wheat flour and baked twice, culurgiones, ravioli filled with cheese, potatoes, and mint, cooked in plenty of salted water and served with tomato sauce and pecorino cheese, the fregula, a pasta made from durum wheat semolina, cooked in boiling water and served with fish or vegetable soups, porceddu, a roasted suckling pig cooked on a spit, often prepared during festivals and celebrations, malloreddus, a short cylindrical pasta usually dressed with sausage or lamb sauce, su coccoi prena, a type of focaccia stuffed with cheese, vegetables, or meat, and pallotte cun cicciara, meatballs made of lamb or goat meat, stewed with vegetables and peas.
Among the desserts, we cannot forget seadas, fried pastries filled with cheese and honey, usually served hot as a dessert, and Pane 'e saba, a sweet made from durum wheat semolina flour, sultana raisins, and spices.
Last but not least, the legendary myrrh: an evergreen plant native to Sardinia and Corsica, known for its intense fragrance and red berries, used for both decorative and culinary purposes. Myrrh berries are harvested at the end of summer and used to prepare liqueurs, such as the famous "Sardinian Myrrh". This liqueur is made by infusing myrrh berries in pure alcohol, and is usually served as a digestif or alongside desserts. Myrrh is also used in cooking to flavor meats, fish, and vegetables, both fresh and dried. Furthermore, myrrh leaves are often used to flavor Sardinian bread "pane carasau" and to prepare herbal teas and infusions.
Now that you have discovered some curiosities about Sardinia, all you have to do is taste its products and organize a wonderful trip!
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