ALGHERO OLBIA


5 May 2017
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Friday
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206 km
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OLBIA

Olbia looks out onto the gulf that harbours the beautiful islands of Tavolara and Molara. The area is home to numerous interesting archeological sites: the Riu Mulinu nuraghe, the tomb of the giants of Su Monte de S’Abe and the Sa Testa sacred well. Conquered by the Romans, the town has conserved its thermal baths and aqueduct, the only one still intact in Sardinia, and the Roman farm of S’Imbalconadu.

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GALLERY

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FOOD

Ortziadas (battered and fried sea anemones), mussels from the Gulf (eaten in soups, with pasta and green sauces, or as stuffing for warm fritters).

Zuppa gallurese (bread, cheese, broth), mazza frissa (fried semolina), sea urchins, botargo, mussels from the Olbia Gulf, the burrida (boiled gattuccio and flavoured with fish liver sauce), sea bass and oratas, crustaceans come sea cicadas, lobsters and sea goats, ortiadas (sea anemones or actinias breaded with semolina and fried in rosemary’s oil). As for dessert the seadas, formaggelle (casgiatine) or the tiliccas.

WINE

Vermentino di Gallura docg (white wine) of vineyards near Olbia and Monti, Tempio and Berchidda.

MAIN SIGHTS

Basilica di San Simplicio (11th-12th century), the islands of Tavolara and Molara, Costa Smeralda, the Roman thermal baths and aqueduct, several archaelogical sites (Riu Mulinu, the giants’ tomb at Su Monte ‘e s’Abe, the Sa Testa sacred well).

HISTORY

Population: 59,000

Foundation: 5th – 4th century B.C.

Ancient name: Olbìa

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