The city of Alghero (population of about 45,000, rising
to about 100,000 in summer) is situated in the North-West
of the island on the Riviera del Corallo or Coral Riviera,
and is sheltered by the stunningly beatiful headland of
Capo Caccia.
The city's historical origins date back to the Genoans,
who were the first to settle in the area around the present
day port, directly in front of the bastions. At the start
of the 14th Century the city came under Catalan rule and
remained so for about four hundred years until it was annexed
under Savoy rule, becoming the Kingdom of Sardinia and the
embryo of the Italian state. It is this melting-pot of architectural
styles, with a strong Catalan flavour, which makes the old
town so picturesque: tiny churches and well-preserved buildings
are found around every corner in its maze of colourful and
lively side-streets.
Tourists and residents alike flock to Alghero's numerous
bars, restaurants and clubs, espescially during the busy
summer months. The city of Alghero is without doubt one
of the island's entertainment hotspots.
The spell-binding beaches of Portoferro, Maria Pia and
the central Lido are just a few examples of the many sandy
bathing spots within easy reach of the city.
The cuisine of Sardinia and Alghero
The speciality of Alghero is undoubtedly lobster: it is
eaten in salads, baked, grilled, or used in sauces for maccarrones
(a type of pasta) or spaghetti. The countryside around the
city is an unlimited source of excellent seasonal fruits
and grapes. Cuisine in Alghero, and throughout Sardinia,
is also traditionally based on farming and agricultural
produce: salami sausages, minestrone, ravioli and maccarrones
in meat- or cheese-based sauces, spit-roasted lamb and goat.
Cagliari is famous for its excellent sea-food, and its equally
delicious dishes based on the island's age-old farming tradition.
Bread is ever-present, of exceptional quality and varies
from one town to the next. Worth a mention among the island's
specialities are: zuppa di pesce (a traditional fish soup),
malloreddus (small gnocchi or dumplings, generally served
in a meat-sauce), carasau bread (also called sheet music
as it is so flat) and fregula (a grain-based soup with saffron
and cheese).
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