A natural swimming pool formed by the intersection of three islands (Budelli, Razzoli, and Santa Maria).
The "Mixed Pickles" in this context are the diverse, preserved flavors of the island itself. It is the gastronomic mosaic found in the trattorias tucked away in the granite alleyways of Porto Cervo or the quiet fisherman huts in Cala Gonone. Here, a plate of mixed pickles is not a mere side dish; it is an archive of the season. It features giardiniera —cauliflowers and carrots sharp with vinegar alongside meaty black olives cured in brine, and perhaps segments of bottarga (cured mullet roe) that taste purely of the ocean. These are the contrasting elements—sour, salty, and savory—preserved against the passage of time. mixedpickles in the bays of sardinia 06 best
Named after Prince Karim Aga Khan, who fell in love with this specific stretch of sand, this bay is the crown jewel of the Costa Smeralda. It is shaped like a crescent, with fine sand and deep blue water divided by a tongue of granite rocks. A natural swimming pool formed by the intersection
Nestled within the stunning Gulf of Orosei and the Gennargentu National Park, Cala Goloritzé is often cited as one of the most beautiful beaches on the entire planet. This breathtaking bay is a true paradise for sea lovers and snorkelers, characterized by its brilliant white pebbles and crystal-clear waters ranging from deep cerulean to emerald green. The bay is dominated by the magnificent Punta Caroddi , a 147-meter-high limestone spire that attracts the bravest of free climbers. Here, a plate of mixed pickles is not
Known as "Moon Cove," this beach is famous for the large sea caves that line the shore, providing natural shade.
When you are navigating the jagged coastline, having the right "mixed pickles"—a metaphor for a diverse kit of experiences, snacks, and hidden gems—is essential. Here are the 06 best bays in Sardinia to experience this unique blend of salt, sun, and flavor. Cala Coticcio, Caprera (The Tahitian Slice)
The tradition of pickling vegetables dates back to ancient times in Sardinia, as it did in many Mediterranean cultures. The island's strategic location and mild climate made it an ideal place for growing a wide variety of vegetables, fruits, and herbs. To preserve these seasonal produce, locals developed the art of pickling, using a mixture of water, salt, and vinegar to create a tangy and crunchy delight. Over time, mixed pickles became an integral part of Sardinian cuisine, served as a side dish, used as an ingredient in traditional recipes, or enjoyed as a snack on their own.