Old Sardinian bronze Gods and idols; a sight to Nuragic civilization and its culture

The Nuragc civilization was a civilization of Sardinia lasting from the Bronz Age (18th century BC) to the 2nd century AD. 
Th name derives from its most characteristics monuments, the "Nuraghe"; they consist of tower-fortresses built starting from about 1800 BC.
Today around 7.000 Nuraghe dot sardinian landscape.
Among the defenders of the “nuraghe” forts there were several specializations: slingers , archers, spearmen , ax- bearers , bearers of swordsmen and dagger. Each category had a particular role. All these different groups are well represented by the art bronzes of late Bronze Age .The nuragic civilization produced, by the hands of the best artists of his people and the melting of its time, an impressive amount of bronzes symbolic, well known as "bronzetti sardi"  The numbers of this abundance are not certain , since many pieces are still missing in the world. The official numbers tell us of nearly 700 known bronzes  stuatues and idols.

It is not quite simple to give a meaning to these little idols before clay and then bronze Is not  difficult to see in the symbol of the horns at the head of the bronze idols, also the symbol of the crescent moon .

Through the moon we have the symbol of the night , death and blood. The crescent itself, however, suggests new horns. The horns then assume a symbolic power for their connection with the phallus and with the creative power of the bull. In the biblical tradition , horns or spokes radiating from the face of Moses come from his encounter with God.

In this case, the bronze , bearing the headdress with horns, indicates the power of the wearer . The sign of the horns , as well as the horseshoe turned up , good luck , fertility and power. The horns evoke and suggest the association with a boss clan, with the wish of luck , prosperity.

Traditional and typical Sardinian food

The Sardinian food , as everyone knows, is a kitchen of country and sea , as the typical  lobster , or the many recipes with tuna of Carloforte island and of course the excellent “porchetto”. Not forgetting the Sardinian breads , pastas and many traditional , almost all prepared with semolina flour .

Among the typical products of Sardinia deserves a place of honor the great saffron, used in both dishes of pasta and meat with originality and grace . Among the most famous dishes we find sheep meat , unique flavor , but we can also find excellent recipes for chicken and pork , as well as wild boar. Among the vegetables are famous the excellent artichokes , which often appear in traditional Sardinian cuisine .

For historical and geographical reasons Sardinian cuisine is characterized by many local variations of the dishes that sometimes change their names , but not in the ingredients , sometimes they vary greatly in flavor and content , while keeping the same name ... Two elements , however, distinguish the traditional Sardinian recipes : simple ingredients and outspoken and extreme care in presentations and preparations

Pecorino cheese , tuna and lobster, suckling pig and lamb , bread and honey are the flavors of this ancient land. Simple ingredients that create a tasty local cuisine and austere . Sardinians usually use as  appetizers some gifts of the sea: the “bottarga”, dried eggs of tuna or mullet , in sauces and delicious croutons , anchovies, stuffed with fresh cheese , lobster with crisp raw vegetables. First are the characteristic "fregula" ,  semolina topped with cheese and fragrant saffron of San Gavino Monreale, “pani frattau” bread softened in water and flavored with cheese, egg and tomato, “malloreddus”, napped with a simple sauce or tomato sauce with mushrooms and sausage. Carloforte typical couscous is mixed with the vegetables of the gardens of the small island : chick peas , broad beans , eggplant , zucchini and tomatoes. Among the second large portions of lamb and pork scented myrtle , tuna cooked in large steaks and octopus skewers. Unmistakable Sardinian sweets : pabassinas , iced cookies with raisins, suspirus , pieces of almond paste, pardulas , cupcakes stuffed with ricotta cheese and the famous seadas made ​​with fresh pecorino cheese and honey.

Seafood is teh king of Sardinian meals

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The Malloreddus, typaical Sardinian pasta with sausage are very usual in the gastronomy of the island

Is a typical dish, especially in the Oristano area, called "bottarga": id dryed mullet roe, usually served on slice of bread but often used also for seasoning pasta.

"Amaretti" a paste of sweet and bitter almonds, eggs, sugar, flour and lemon peel

Most beautiful beaches in Sardinia

Choosing between the 10 most beautiful beaches of Sardinia is really difficult. Each has its own special features that makes it unique .
Few other places in the world offer a sea so clear and lush vegetation but also excursions to the many fascinating caves, fantastic archipelagos of islands that today , become part of the natural heritage of parks and nature reserves, can offer a picturesque landscape of the seabed , rich in fish and creatures.

To the north reigning worldliness and amusement resorts such as the Costa Smeralda,, charming for the beautiful colors here assume that the waters of the sea,

or the beautiful coastline around Stintino, increasingly popular among tourists.

A guide for Sardinia travellers

The sea in Sardinia is a Heart Water ... white beaches, crystal clear waters in all shades of blue and green. The experience is to dive for a swim or admire the underwater ...  white beaches, crystal clear waters in all shades of blue and green. The experience is to dive for a swim or admire the underwater ... Water with a thousand shades of blue, light blue, green and emerald seem a natural swimming pool.