Agritourism is the most popular destination, even on the Island, for the Easter holidays and the long weekends of the coming weeks. Easter Monday is already sold out almost everywhere, followed closely by Easter, with reservations almost sold out for lunches and outdoor activities. There are still some possibilities for overnight stays, but the trend is growing strongly.
According to a survey by Coldiretti/Terranostra Campagna Amica, only Sardinian families choose agritourism , but also tourists . In addition to good food and hospitality, interest in activities on rural paths is growing: at a national level, it is estimated that over 300 thousand people will participate in walks, bike rides or horseback itineraries during the holidays.
"Agritourism is confirmed not only as a choice of relaxation and taste, but also as a complete cultural and sensorial experience - underlines Simone Ciferni , president of Terranostra Sardegna - our structures represent a fundamental garrison for the tourist system of the territories, even those in the interior of the island which, although less known than summer and seaside tourism, are conquering more and more visitors. This gives us even more strength to continue investing in quality and authenticity".
A fundamental role is played by the evolution of the offer and the professionalization of the operators, as underlined by Mari Gina Ledda , coordinator of Coldiretti Terranostra Campagna Amica: «Agritourisms are increasingly becoming places where you can live a unique and authentic experience. Our farmer chefs, thanks to the continuous training promoted by Coldiretti, are able to propose traditional dishes in an innovative way, keeping intact the flavors and values of Sardinian cuisine. The welcome, the narration of the territories and the valorization of seasonality complete an integrated offer that is increasingly appreciated».
TRADITIONAL FOOD – Visitors are increasingly interested in traditional Sardinian cuisine , a symbol of identity and culture. Demand is increasing from those who want to experience and experience the customs linked to the territory, also through food. , cooked according to different local traditions. There is plenty of space for appetizers based on local cheeses and cured meats, seasonal vegetables, typical pasta dishes and traditional desserts. Local wines and craft beers are a must, enriching an increasingly varied gastronomic offering linked to short supply chain production. Reservations – for eating and staying overnight – are constantly increasing even beyond the Easter holidays, with data growing until May.
