With the beginning of the summer season, the streets of the historic center of Cagliari are transformed into the meeting point for tourists from all over the world: lovers of history and what the city once was, can discover the characteristic neighborhoods of Stampace and the wonders of the Castel. On the other hand, a few kilometers from the city center, the Poetto coast is home to sea lovers and when the sun sets, you go in search of a “fresh” break.

Coming back from the sea, still wearing the swimsuit and the skin reddened by the sun, we decided to stop at Kremet, an artisan ice cream parlor with two locations, one in Piazza Yenne and the other in Viale Colombo, in the center of Quartu Sant’Elena, a few minutes from the Poetto beach.

It’s Sunday morning: next to us a customer lets himself be guided by the Kremet staff in the difficult choice of the cake to take to the family lunch. Cakes, semifreddo, and Bavarian, decorated in a minimal and elegant way, fill the showcase that fascinates us with a play of shapes and colors.

First of all the “Black Pearl” – a Bavarian inspired by the trend of pistachio ice cream – with a soft heart of pistachio and a covering of chocolate glaze.

The choice is truly vast, from fruit cheesecake – garnished with strawberries and red fruits – to alternative combinations for the more curious based on peanuts, pistachio, salted caramel, white and dark chocolate.

Between large cakes to share with friends and small single portions to enjoy while walking, we can choose the right parfait for every occasion.

Sitting at the tables, we decide to taste the summer version of churros, a delicacy that we thought we could only eat in winter turns into a fresh and delicious dessert for the summer. How? Accompanying the typical Spanish sticks of fried dough with scoops of ice cream and a dollop of cream.

There are many combinations that can be made, but summer is the season of fruit: watermelon, melon, pineapple, peaches, strawberries, and cherries are the real protagonists so why not accompany our churros with the tropical and fresh taste of ice cream with mango and passion fruit?

 Then there is a product that does not know seasonality, we are talking about the brioche with ice cream, originally from Sicily and now known throughout Italy. We advise you to stuff it as the Sicilians do: with pistachio and almond.

Before leaving, let’s take a last look at the ice cream counter and we realize that among the flavors new creams have been introduced, without sugar and without milk and its derivatives: perfect for a walk after dinner and suitable for any type of intolerance.

La Sardegna si prepara a un nuovo assalto del maltempo. Dopo le piogge intense del ciclone Harry di gennaio, l’isola è stata ancora una volta battuta da venti impetuosi, con raffiche che nelle zone orientali hanno sfiorato i 150 chilometri orari. Le strade si svuotano, gli alberi si piegano e il cielo si tinge di grigio, mentre ci si tiene pronta a fronteggiare la tempesta.

Il vero picco della burrasca è atteso per sabato 14, quando le condizioni meteo dovrebbero raggiungere il livello più critico. In quasi tutta l’isola è scattato l’allerta gialla, e le autorità invitano a muoversi con cautela e a proteggersi dalle raffiche che spazzano coste e campagne.

Solo da lunedì è previsto un miglioramento, quando finalmente il vento e la pioggia inizieranno a calare, e i sardi potranno tirare un sospiro di sollievo, sperando che questa volta la furia della natura abbia lasciato solo qualche segno e non danni irreparabili.