Everybody know the Sardegna island, in the middle of Tirreno Sea, the stage of many ship courses either of vassels in ancient times or ferries and sailing boats or yachts of various sizes moored in the most exclusive harbours around the "Four Moors" island.

And Sardegna nowadays is known to many people more flor its summer night life or "movida" that make the towns in the Maddalena set of islands alive.

But Sardegna, as per those who live there, is other than that.

The island has been invaded and plundered by so many armies starting from the Phoenicians, Hispanic and Arabians.

Sardinian people, afraid of all those civilization that have visited ti island age by age, before their own real civilzation occurred only recently (Reign of Piemonte and Sardegna and Risorgimento), have always sheltered in the wildest and rough inner land and they dedicated to stock raising. That is an art that has been inherited from one generation to another and nowadays in the "Continent" (as Sardinian use to call the terra firma). The best cheeses even in the most evoluted regions such as Toscana, are produced by Sardinian people who moved there since the old times.

Thus, the real Sardinian people for ages have not loving fishing and fish more than the one coming from vegetable gardens or cattle breeds. Everybody knows gilthead breams, lobsters, botargo of tuna or mullet but equally famous are even the carasau bread, Gallura soup, frattau bread, seadas cakes, the porceddu (grilled young pork) and other delicacies that all alone are worth of a stay in Tempio Pausania rather than San Teodoro or Palau, Olbia or Villasimius or Alghero rather than Cagliari or Arzachena.