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.

È stato condannato a 10 anni e otto mesi di reclusione Yari Fa, ventenne cagliaritano accusato dell’omicidio dell’ex carabiniere Fabio Piga, avvenuto nel giugno 2024 all’interno di un pub nel centro di Cagliari. La sentenza è stata pronunciata dal giudice Luca Melis, che ha accolto integralmente la richiesta formulata dal pubblico ministero Marco Cocco.

Una perizia disposta sul giovane imputato aveva stabilito una parziale incapacità di intendere e di volere, circostanza che ha inciso sulla valutazione complessiva del caso. Come riporta Ansa, la perizia ha però certificato anche la pericolosità sociale di Fa. La pena è stata inoltre ridotta in virtù del rito abbreviato, che il giovane ha scelto per il processo.

L’omicidio risale alla sera del 2 giugno 2024. Fabio Piga, ex carabiniere, si trovava nel pub “Donegal” di via Caprera con il ruolo di addetto alla sicurezza. Era intervenuto nel bagno del locale, sospettando che fosse in corso un consumo di droga. Durante il successivo alterco con Fa, il giovane estrasse un coltello e colpì Piga al petto, uccidendolo.