 |
 | |  |
 |
 | Ozieri is a small town enjoying a propitious hilly location and overlooking a vast plain where man's work cohabits with a still uncontaminated nature. The environment, the monuments and architectural features of the historical centre of the city witness a culture which goes back to the Neolithic age, 5000 years ago was characterized by the important settlement of the Grotte di S. Michele (S. Michael's Caves) where were created the famous vases, remains of the “Ozieri Culture”. |
| |
 | NOT TO BE MISSED
Archaeological Museum: The archaeological museum of Ozieri shows e rich collection of the most fascinating and suggestive finds in Ozieri’s area.
Sospiri: The sweets of Ozieri are very much appreciated and sought after. So are in particular the famous Sospiri di Ozieri delicious candies of almond paste, honey, lemon covered with a thin icing and wrapped in coloured paper. |
| |
 | Spianata (thin bread): Known even beyond Sardinia as the Spianata di Ozieri (flat bread of Ozieri) it is an extremely ancient bread still unaltered. Always present on the tables of Logudoro both during daily meals and festive ones, it is also employed at work by farmers and shepherds because it keeps intact for many days its taste and fragrance. Even nowadays the modern bakeries make it with water, salt, yeast and the best flour of special wheat (semolato di grano). It is a bread which goes perfectly well with soups, salads, meats, milk or yogurt. Very handy for quick snacks as "puppias" (little dolls rolled up with sausage or cheese stuffing) it is also widely used as a sort of tray for roasted meat. It can be an excellent basic ingredient for traditional or revisited dishes. |
| |
 | Sa Greviera: The pastures of the Field of Ozieri has promoted throughout the centuries the breeding of mild cattle. During the Piemontese reign, cattle Bruno-Alpina breed were introduced into Sardinia and was also supported the production of cheese from cow-milk like the Greviere a cheese from the mountains. The typical ocellated (eye-like - occhiatura) spots of this cheese is due to the propionic bacterium still present and diffused throughout the plain of Ozieri. Once forgotten for decades the local Administration is now successfully attempting to relaunch it as a particular product (a product responding to a specific taste) Sa Greviera thanks to the genuineness of the milk it is made of, is very rich in demand for its typical taste, and it is appreciated both when young and when fully matured, and even as dressing for first courses.
HOW TO GET THERE |
| |
|
|
|
|
|
| |
|