Villasimius, a tourist destination where holidaymakers, locals and foreigners flock to spend the summer season. In the evening, when the air gets cooler, people populate the streets of the town, animated by restaurants, bars and nightclubs. During the day, however, you go to discover the fifteen beaches with crystal clear water that characterize the territory: Porto Giunco, Punta Molentis, Campulongu, Simius, the Rice Beach, Campus, Porto sa Ruxi, are just some of the unspoiled beauties that deserve to be fully experienced.

It is precisely inspired by the concept of living the days at the beach that Poke Island has built the philosophy of its activity. We went to experience this new way of “making restaurant on the beach”.

Alessia Spagnoli, creative mind of Poke Island

We spend a relaxing day in simius beach, with its white sand and turquoise water. Between sunbathing and a dip in the sea comes lunchtime and, tired of the usual sandwich, we decide to try the dish of the moment, the pokè, which is becoming more and more famous in the beaches of Villasimius.

On the menu of Poke Island the protagonist is the poke, a dish of Hawaiian origin but now known and consumed all over the world. Let’s take a look at the ingredients with which to compose our bowl and we immediately realize that from oriental flavors – such as that of teriyaki sauce combined with raw fish and tropical fruit on a sushi rice base – we move on to more traditional flavors such as barley, cherry tomatoes, dried tomatoes, zucchini, EVO oil, and many others.

Ordering is really simple: we use the Deliveroo application on our smartphone to choose what to eat and compose the bowl with the ingredients we like the most, we specify which beach we are on and that’s it! Now, all that remains is to enjoy the wait comfortably lying under our umbrella. After a few minutes our poke arrives and we can enjoy the lunch overlooking the sea.

Eating our bowl overlooking the sea makes us feel really on vacation, we do not know if for the beauty of the landscape that we have before our eyes or for the freshness and colors of the dish: a mix of fruits, vegetables, sauces, and toppings that combined with the carbohydrate base form a complete lunch.

Thanks to the vegan and vegetarian variants, poke is a dish for everyone, and if the first time you do not know which ingredients to combine you can be inspired by ready-made alternatives. To compose our dish we ask for advice from Alessia, who guides us to the discovery of salmon, shrimp, pink ginger, edamame, nori seaweed, and other exotic dishes.

Poke Island combines the versatility and freedom of composing your own bowl with a wide choice of ingredients with the possibility of enjoying it in our favorite place, which in our case is the beach.

We create our taste, we choose what we like best and we receive our ready dish directly on our sunbed. We accompany it with an ice cold beer and then we return to the “labors” of bathing life.

We leave you with a nice spot shot in the blue sea of Villasimius.

Sardegna terra del vino: è vero oggi quanto era vero 60 anni fa.

Lo dimostra questo documentario Rai, pubblicato su Youtube da PMRec Sardinia.

A differenza di oggi però l’Isola, che produceva grandi quantità di uve e di vino, non aveva molte cantine ed esportava soprattutto le vinacce per i tagli del “Continente”.

Ancora veniva usato da molti l’antico metodo della pigiatura, ma si iniziava a intravedere i barlumi del vino prodotto su scala industriale, oggi uno dei settori più attivi e fiorenti della Sardegna.