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Nonna Giulietta Apartment
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For some years now, the Cantina Santa Maria La Palma cooperative winery has launched this project to let some hundreds bottles of their sparkling wine Akenta hone underwater. In the words of the winery's specialists, a pressure higher than barometric, low and constant temperature, a limited light intensity and a better distribution of yeasts due to wave motion, contribute to a better refinement of the product. A brilliant inspiration, or just a marketing trick? However that may be, the initiative was successful, so it replicates today. Here it is, a bottle with its patchy concretions, pulled up just this morning.
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The limestone promontory of Capo Caccia, which delimits the Bay of Alghero to the west, has the appearance of a sleeping man snoring. And that lighthouse on the top, together with it's overall size, don't recall the figure of the Cyclops in the Homer's Odyssey? (Photo courtesy of Andrea Montalbano)
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A griffon vulture monitors the scenic coast road from Alghero to Bosa searching for carrion. This species (Gyps fulvus) is severely threatened by human presence and finds an ideal refuge in the typical cracks of these rocks. Sure it could not escape the lenses of our friend Venanzio Cadoni.
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Among the hills of Uri, on the way back home, it happens that you feel the urge to get off and take a picture. There is less than 10-minute drive to Alghero and everything suggests that God exists. So, peace love and yellow to everyone!
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In most Alghero restaurants you will be struck by a strange word on the menu, that is "Culurgiones". They are nothing more than huge ravioli, a kind of pear-shaped semolina dumplings, with a characteristic herringbone stitch on one side. Stuffed with Sardinian Ricotta and Pecorino cheeses, and also potatoes and mint. Usually served with chunky tomato sauce and an extra dusting of Pecorino. Don't miss them. Yum...!
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On January 31st it rumbles the Internazionali d'Italia championship of motocross, with the first test scheduled on the sandy track of Lazzaretto. That's to say... noise, sweat, dust... and a great sea view!
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It might be amusing to know that the dialect of Alghero, closely related to the Catalan (of which it is in fact an archaic variant) is plentiful of curses. Often colourful, mainly weird, sometimes seemingly offensive, yet actually expressed without malice. So it can happen, while in a hobby shop for a cutting of wood, to bump into an entire wall jam-packed with that stuff. Never uttered directly by the clerks, hopefully, just addressed with thought to the most pesky customers.
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Should you are interested in buying local fresh produce, you may like to know that every Thursday morning, at the Sant'Agostino neighborhood, there is a small street market run by independent farmers. Here you can find a variety of fruits and vegetables with almost-zero food miles. And some good cheese, too.
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Whenever a guest asks whether Sassari (the nearest large city) is worth a visit, we must answer it's not very attractive for a tourist, apart for its Archaeological and Ethnographic Museum. However, when it comes to good food, there's a destination that alone is worth the trip, the Ristorante Giamaranto. And - twist of fate - where it could be the best restaurant in Sassari, if not in Via Alghero? Among other things, here we had a squid stuffed with vegetables, baked in the oven with a walnut breading and served with a sauce of Parmesan cheese and lemon. A true delicacy.
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Did you know that the most delicious and fleshy mussels are those harvested in the months without "r"? Well, Chef Carbonella of Ristorante Al Tuguri adds a secret spice that makes them even more tasty and unique. A Sardinian spice, to be precise. Oh, and we know which one!
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