The atmosphere was unique. After months of quiet, the bays were alive again. June provided that perfect sweet spot: the water was finally warm enough for a morning dive, but the "August crowds" hadn't yet claimed the coastline. The takeaway?
The on-board chef prepared a culurgiones (Sardinian stuffed pasta) dinner on June 18 while anchored in Cala Coticcio (aka “Tahiti Beach”). The bay’s strict swimming rules were respected; no plastic was left behind.
(mixed pickles), hard cheeses (like Pecorino Sardo ), and cured sausages are the ultimate travel fuel. They resist the Mediterranean heat and provide a refreshing, salty contrast after a long day in the saltwater. mixedpickles in the bays of sardinia 06 2021
: The Tyrrhenian and Mediterranean seas have warmed up enough for comfortable swimming, snorkeling, and diving.
As noted in early reviews, unboxing and tasting this, or a similarly curated, artisan mixed pickle product is designed to be a "culinary journey" [1]. The atmosphere was unique
The "MixedPickles" fleet—ranging from a 1970s wooden ketch to a modern Lagoon catamaran—chose three primary areas for their June expedition:
June in Sardinia is often considered the ideal time for such a gathering. The "Mixedpickles" fleet would have experienced: The takeaway
While the east coast offered dramatic, towering cliffs, the northern coast, particularly around Porto Istana, provided gentler, sandy bays, offering a different, softer, yet still incredibly colorful, setting.