Guidi is a white sandy beach, with clear, turquoise waters, divided in half by tuff rocks. The seabed goes slowly increasing and, after a sandy area, it alternating with patches of posidonia (Neptune grass).
Situated a few kilometers from the center of Carloforte, it's reachable on the SP 7bis, proceeding for about 5 km.
You must park in the parking lot of the restaurant in front of the street accessing the beach, then walk down the trail.
On the beach there is a kiosk bar, open only in summer.
There is a lifeguard rescue in July and August.
It is not suitable for people with limited mobility due to the final stretch of the path.
Link to Article - THE BEACH OF GUIDI
The Eleonora’s Falcon is one of the rarest European birds of prey, and was included in the "Red List" of animals in danger of extinction (in the world there are only about 7500 couples). More than any other species, it is perhaps the one that stands out the most in the birdlife of the Sardinian island. The Eleonora’s Falcon (Falco Eleonorae) takes its scientific and Italian name from the Giudicessa Eleonora d'Arborea (Queen Eleonor of Arborea) who, with the enactment of the "Carta de Logu" in the fourteenth century, passed a special law that forbade hunting all birds of prey.
There is an arch in the middle of Solferino Street facing Piazza Repubblica, known to all the islanders as the “archióttu”.
When and why this name was given, no one knows for sure. But many people say that this arch was constructed sometime near the end of the eighteenth century and that it was the door to the garden of the Rapallo family, at that time one of the wealthiest families of Carloforte.
This place is perhaps one of the most photographed corners of Carloforte. It has been the subject of many paintings and sketches, and visitors who visit the town in summer often stop to a Continua...
This is a traditional dish that uses the belu, or tuna stomach, which is one of the most delicious and refined parts of the fish.
You can purchase it fresh or dried. If using the dried version, it must be soaked in water the night before, then rinsed and boiled for about an hour, and drained.
Once cooked, it is cut into strips and browned in a large skillet with coarsely chopped onions, tomato slices and a splash of dry white wine. Add cubes of potato and cook on low heat for an hour. It is not necessary to add salt.
When done, turn of Continua...