The village of Villasimus every year becomes the destination of thousands of vacationers, arrived from all over the world choose this location to discover its beauties: nature with its pristine beaches and the social life of the streets of the city center. Two worlds that coexist and meet through Via del Mare. It is at the beginning of this road of passage that we find “Sa Morisca”, born as a pizzeria about ten years ago, and today a restaurant of traditional Sardinian cuisine.

The green of the plants, the lights, the stone finishes, and the wooden details: we enter the room and we are immediately struck by the elegant summer atmosphere. We sit on the terrace upstairs, a small rooftop from which to admire the lively panorama of the village.

The menu is a journey of authentic flavors of the territory. Sardinian products are used for the preparation of each dish, starting with seafood appetizers: mussels marinara, octopus, and potato pie, tuna tartare. Dishes prepared in a simple way, cooked without too many condiments to enhance the flavor of the sea.  

After a taste of appetizers we order the first courses. We choose two great classics of Sardinian cuisine: tagliolini with lobster and spaghetti clams and bottarga. They are prepared according to tradition and with local raw materials. We are pleasantly impressed by the creaming of the spaghetti, particularly creamy.

We conclude the tour of the first courses with the “queen” of Sardinian pasta: the fregula allo scoglio, a unique dish in which crustaceans, mussels and arselle meet the tomato sauce, flavored at the end of cooking by a sprinkling of fresh parsley.

Seasonality and freshness are the watchwords of second courses. The mixed fried squid, shrimp and catch of the day goes well with the delicacy of lemon mayonnaise with which it is served, while the grilled fish every day is modified according to what the fishing boats bring from the Gulf of Cagliari. Since we are in the middle of summer we opt for a seasonal fish and order the sliced tuna with caramelized onions. The tuna is cooked to perfection: seared over high heat on the outer surface and almost raw inside.

To accompany the kitchen of the restaurant, the pizzeria: even the pizzas are all made with Sardinian ingredients, starting from the flours and all the products for the realization of the dough, up to the final condiments.

Forty-five hours of leavening to ensure a digestible and light dough. But this year – behind the scenes of Sa Morisca – another type of dough was also studied. Among the novelties of the menu we note that gluten-free pizza has been introduced and this makes Sa Morisca the first and only pizzeria in Villasimius where there is a gluten-free pizza.

We end our journey into the flavors of Mediterranean cuisine with a dessert that once again leads us to discover the flavors of the island. We choose the “Pardula al cucchiaio”: a dessert that gives us, in a creamy version, the taste of ricotta, saffron, and orange peel, and that ends with the crunchiness of the amaretto crumble.

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To accompany our dinner, a selection of local wines to enhance all the dishes. Choosing from the different types proposed in the menu, we note that even the drinks in Sa Morisca are exclusively Sardinian: a wide choice of red and white wines and craft beers made in Sardinia.

Un risultato straordinario che porta in alto il nome della Sardegna e della danza sportiva italiana. La giovanissima Sofia Pigliacampo, di Quartu, ha conquistato il primo posto nei quattro balli all’UK International Championships, una delle competizioni di danza più prestigiose e rinomate al mondo, che ogni anno richiama atleti da ogni continente.

In un contesto di altissimo livello internazionale, Sofia si è distinta per tecnica, musicalità ed eleganza, imponendosi e salendo sul gradino più alto del podio. Un successo che premia il suo talento, ma soprattutto il lavoro quotidiano, la determinazione e una passione autentica coltivata con sacrificio e costanza.

La giovane atleta si allena alla Twins Dance Studio di Quartu Sant’Elena, scuola diretta dalle maestre Anna e Silvia Scintu, che seguono con grande professionalità la crescita artistica e personale delle loro allieve, puntando non solo all’eccellenza tecnica ma anche alla formazione umana.

«Per noi è un orgoglio immenso vedere Sofia raggiungere traguardi così importanti – dichiarano Anna e Silvia Scintu –. È una bambina speciale, che lavora ogni giorno con serietà e passione. Questo risultato dimostra che con impegno e amore per ciò che si fa, i sogni possono diventare realtà».

Alla stessa competizione ha partecipato anche Rebecca Loi, sette anni, altra allieva della Twins Dance Studio, che ha centrato un ottimo accesso alla semifinale nei quattro balli. Per lei si è trattato della prima esperienza in una gara internazionale di così alto livello, un debutto che mette in luce talento e grandi prospettive future.

I risultati ottenuti confermano l’eccellente lavoro svolto dalla scuola e la qualità del percorso intrapreso.

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