Sardinië - Girasole - Bungalow - Domus Vozella

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Type of accommodation:

2 - 4
Seaside / Countryside / Forrestal / Village
Bathtub / Tv / Airconditioning / Washing machine / Cot / Bedding / Wheelchair accessible
Price from, monthly base

Vacation bungalow for six persons, surrounded by a garden with porch, terraces.


This rural lain house is located in Girasole, which is lain at short distance from Is Orrosas Beaches. Privacy ‘n rest are insured. Three bedrooms; a large living with an open kitchen; two dining tables in the porch area; an extra outside shower 'n kitchenette; bbq; fenced garden; airconditioning. 

Girasole is a small village, only one km from the sea, surrounded by unspoilt countryside in the centre of the Ogliastra plain. Over the last twenty years the population has almost doubled thanks to the strong influence of tourism in the area. Girasole’s territory extends for about 13 km and farming plays an important role in the community.

Its presence in this area is documented by the Phoenicians, the Carthaginians, the ancient Greeks and by the Romans, who all increased its importance during the centuries so that it became a compulsory port of call of the Mediterranean Sea. Nowadays, after a period of decline, the village has recovered, starting new business strictly linked to tourism; moreover, this remarkable economic development is also proved by a recent rise in births that almost doubled the local population.

From a geographic point of view, Girasole stands in the middle of a green, very luxuriant plain which favours the cultivation of citrus trees, of cereals and legumes. To the west, the land shows high grounds of granitic origin, while, before flowing into the pond of Tortolì (stagno di Tortolì), Rio Girasole forms a humid area, teemimg with local flora and fauna.

The village has a very long shore, as it goes from the village of Arbatax to Lotzorai. It is wide and sandy and cool as wild pinewoods grow at its borders. Girasole represents a very quiet and relaxing seaside for the tourists that run away from fashionable and crowded beaches. This is the reason is why it is well equipped with restaurants, hotels and camping sites within everyone’s reach. 

The Ogliastra coasts are splendid oases set between sea and rock, rugged nature to dazzle us with some of the most fascinating marine landscapes of the Mediterranean. Leaving from the north we encounter the renowned coves of Cala Luna, Cala Sisine, Cala Mariolu and Cala Goloritzé, accessible only by boat or on foot; further south there are the beautiful beaches of Tancau, Girasole, Orrì, Cea ,Barisardo, Cardedu, Coccorrocci and the gulf of Sarrala.

Ogliastra, a region including both a wonderful seaside and staggering mountains, offers the tourists that discover it for the first time or that come here every year a huge variedness of natural landscapes. Starting from the north, this region presents one of the most beautiful coast in Sardinia: grey calcareous cliffs follow red porphiries in a seashore which is a succession of sand and small coves (towns of Tortolì, Arbatax and S. Maria Navarrese).

After passing through a green and tepid plain, a tourist route will lead to the greenest heart of the region, where you can easily sight through closely-planted trees wild-boars, mouflons, foxes, weasels, buzzards and hawks (villages of Talana and Urzulei). Continuing southwards, you will meet a wild and very exciting area: high calcareous towers called "tacchi" fall sheer into deep, frightening flumes where the tributaries of the Flumendosa River run quietly. Here two villages have been recently specializing in high-hills tourism: Seui, a typical Sardinian village, and Villagrande Strisaili, where you can taste the famous "prosciutti".

Our suggested itinerary ends in the southern part of Ogliastra, which extends from the last offshoots of the Gennargentu Mountain to the sea. Here tracts of green vineyards, from which the marvelous, ruby-coloured wine called 'cannonau' is produced, occupy a lowered plain, while the higher part is harsh and dry, reminding of a far-west scenery.

The seaside is the least explored of all the Ogliastra coast: you can find very small coves and stretches of white sand as well as riffs and pebbles. The towns of Gairo, Cardedu and Tertenia have been preparing to offer tourists new constructions without altering this uncontaminated environment. In Tertenia you can taste the best Sardinian cheese (the "pecorino sardo") and the famous "culurgionis", ravioli pasta filled with mashed potatoes and pecorino cheese.


Cooking in Ogliastra, as in the whole Sardinia, is strictly linked to the occasions of everyday life. This is the reason why here the food is simple but at the same time very tasty: ravioli, roast meat, local wines and bread, the principal nourishment that accompanies all the fundamental events of life, from baptisms to the most important feasts.

In Ogliastra everyday bread is 'pistokku'. Its basis is a mixture of superfine flour and of bran; the dough is kneaded into rectangular or round shapes, then put in a wood-burning oven. As soon as a browned crust appears, pistokku is taken out of the oven and cut in half in order to be toasted. In ancient times, it was the kind of bread suitable for long periods of work far from home, like when the head of the family led his sheep to pasture. 

The 'carta da musica' (very similar to 'pane carasau') appears in round, thicker sheets than pistokku and it is made with durum wheat flour, while the cooking process is the same. Lastly 'pani pittau' is the well-wishing bread which lays on the tables on the happiest occasions, like during weddings. It is made with durum wheat flour too but it takes very original forms because of manual dexterity of local women.

The first course par excellence are 'culurgionis', a variety of ravioli stuffed with potatoes and pecorino cheese. The dough is the same of ravioli, while the stuffing is made with mashed potatoes and freshly grated pecorino cheese (there are mint- flavoured culurgionis too). By tradition, these special ravioli are hand-made in order to take the form of an ear of wheat. Once cooked, they are arranged in layers and served with abundant tomato sauce and a pinch of freshly grated pecorino cheese. 

'Malloreddus' are very small gnocchi, shaped like a shell and made with superfine durum wheat flour; they are usually served with tomato sauce and Italian sausage. Lastly, you can taste the 'fregula', which is a kind of cous-cous; here it is kneaded with the sepia and served with a shrimps and sepia sauce. But Ogliastra specialities are: spaghetti with sea urchins, spaghetti with botargo and the famous fish soup.

The principal dish of meat is pork: on the spit, barbecued or buried into a hole and roasted over a bed of leaves and aromatic herbs. Instead, for the few people who appreciate the particular taste of the entrails, the 'trattalia' is the most typical dish of Ogliastra: it is a string of lamb or kid entrails roasted on the spit.


But there are savoury dishes for vegetarians as well, like the 'coccoi prena', a kind of flat bread stuffed with mashed potatoes and pecorino cheese (there is a variety with gourd orcourgettes, called the 'coccoi ‘e corcoriga'). Otherwise, you can taste the famous 'casu axedu'; it consists of slices of cheese very similar to yoghurt, but thicker, made with sheep or goat milk, or mixed.