Countryside trip in the North

The hills of Tuffedusu are just under 800 meters high. Three peaks rise into the sky, with asphalt and gravel tracks winding between them. These can be combined into a harmless, yet scenic and culinary delightful off-road tour. Mostly on well-maintained gravel that alternates between fine and coarse surfaces, with the occasional short stretch of asphalt, the route meanders through the hilly landscape covered with maquis shrubland and cork oak trees. Shallow washouts, the occasional sharp stone, and gentle bends and switchbacks provide some variety without making the route truly challenging.

The starting point is Tergu. The town's roots stretch back to ancient Sardinian times. After a stroll and a visit to the Church of San Giovanni Battista, the track awaits. The road winds leisurely through the hills, hamlets, and farmsteads of the Tuffedusu region, revealing delightful views of the Gulf of Porto Torres and the island of Asinara. 

The destination, the town of Osilo, is well worth a longer stop. Not only for its charming center, the magnificent sea views, or the impressive ruins of the castle, but above all for the Pecorino sheep's cheese. Osilo is considered its birthplace. Along with Pecorino Toscano and Pecorino Romano, it is one of Italy's three protected designation of origin (PDO) sheep's milk cheeses. It is easily recognizable by its cylindrical shape. Like all sheep's milk cheeses, it is more digestible than cow's milk cheeses because it does not contain casein, a milk protein that is poorly tolerated by humans.