And the stazzu (the farm house annex) is ready for rental.

Finally ! After nearly three years’ hard graft, the original farm house is finished and ready for rental next year in 2018. Here it is on the homeaway website : https://www.homeaway.co.uk/p6973432

And just to reiterate this point, the annex will only be rented with the villa to one group of 10 people maximum. In other words, these two villas will not be rented separately so your privacy is guaranteed if you book your holiday with us .

The stone built annex is here in red.

google earth villa nuraghe.JPG1

The annex is the original farmhouse building on this site. All of the original rustic features have been preserved and the decoration is reminiscent of past country life.

So let’s get straight to it and enjoy some pictures now !!

The outside :

This slideshow requires JavaScript.

The lounge / kitchenette as you walk in:

This slideshow requires JavaScript.

The double master bedroom with en suite to the left of the lounge:

This slideshow requires JavaScript.

The double bedroom (2 single beds) with en suite to the right of the lounge:

This slideshow requires JavaScript.

Advertisements

On the love of ruins and abandoned houses, villages …

I came across this site by pure chance on FB: http://www.sardegnaabbandonata.it

And now I have just wasted over 1H00 looking at all these abandoned houses, villages ….

Abandonned dome on Costa Paradiso resort

abandoned dome on Costa Paradiso resort

abandonned villa near Alghero

abandoned villa near Alghero

Don’t give me wrong, I loved it but I was meant to update the website by adding 2 sport sections … But what a delicious way to whale away time …. And there are quite a few deserted places in Northern Sardinia so I feel a couple of trips coming on !

website translator plugin

About Casu Marzu. Some say “disgusting”, some say “amazing”.

Just to clarify it, I refer to the Sardinian cheese known as Casu Marzu or ” maggoty cheese” as we call it . casu marzu Here is how Casu Marzu is made : the sheep’s milk cheese has been made by Sardinian locals for thousands of years in the style of a pecorino. After it’s made, it’s placed outdoors with a hole cut in the top, through which “cheese flies” enter to lay eggs. The eggs become larvae that devour the cheese, decomposing the fats through digestion and excreting the remains. Not only would you be eating live maggots, but also their excretions.

We tried it years ago at a friends’ party. This was very much presented as a rare delicacy as few people bother making it and it is difficult to get such a cheese these days. Everybody’s eyes were on us as they wanted to see how the “foreigners” would fare. The maggots were actuall tiny but we could see them jumping  which I found rather amazingly delightful for such minuscule creatures. . I certainly had some of that wiggly cheese  & I remember its creamy texture (gooey bugs, miam miam !!) but also how strong it was. So I fared well & impressed our friends by having some twice. Malcolm liked it too because of its strong flavour even though he didn’t like the idea of eating maggots first.

So conclusion for me : “Had it been milder, I would have eaten some more !!”

Conclusion for Malcolm : “Had it been less maggoty, I would have eaten some more !!”

Still… fear not, you are very unlikely to see some, let alone eat some 😉

If you would like more info : http://en.wikipedia.org/wiki/Casu_marzu

On the ” OMG, never try this” camp : read this : http://mentalfloss.com/article/20523/casu-marzu-maggot-cheese-mediterranean and http://www.cracked.com/article_14979_the-6-most-terrifying-foods-in-world.html

And in the middle of the road section, there is this article: http://www.seriouseats.com/2013/01/casu-marzu-cheese-maggot-maggots-italian-what-it-tastes-like-illegal.html

For the aficionado’ s view, speak to any locals when you stay at ours 😉

Things could be worse though, you could be eating sheep’ eyes or gnaw on lamb’ feet cooked in sweet and sour sauce. Believe me, I’ ve seen it with my own eyes !!

website translator plugin