Sardinia, the second largest island in the Mediterranean, is surrounded by the blue waters of the Tyrrhenian Sea. The picturesque landscape consists of mountains interspersed with green valleys growing myrtle, India figs and dwarf oaks.
Sardinia is divided into four main regions; Sassari, Oristano, Nuoro and Cagliari. Cagliari is best known for its beautiful beaches, including the Poetto Beach with its turquoise waters; and the Calamosca Beach. Sardinia is famous for its mountainous and rugged territory. Off the coast lies many smaller islands, such as Asinara, the Maddalena group, Tavolara, San Pietro and Sant'Antioco.
The cuisine of Sardinia is the most distinctive of Italy's regional cuisines, mainly due to the island's geographic isolation from Italy's mainland. Of course, the coastline provides a large selection of fresh seafood, while the inland cuisine boasts its spit-roasted meats, mushrooms and game.
Pane carasau, or 'music paper' is a must-try. It is a thin, crisp, flatbread and provides the perfect accompaniment to antipasti - Sardinia's pecorino cheeses, olives, prosciutti or spreads.