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Carbonia-Iglesias

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Carbonia Iglesias

Carbonia Iglesias

The Province of Carbonia-Iglesias is the least extended of Sardinia. It is located in the extreme southwestern part of the island, bounded by the Province of Cagliari on the east and by the province of Medio Campidano on the north. It is a newly established province: actually, it was created following a regional law of 2001 which provided for a new distribution of the Sardinian territory by increasing the number of provinces from four to eight.
The province of Carbonia-Iglesias covers 1495 square kilometres (6.2% of the Sardinian territory) and has 23 communes, including two islands: the Island of San Pietro and the Island of Sant'Antioco (this one is connected to the territory by an artificial isthmus and is the fourth for extension in Italy), both form the Archipelago of Sulcis.
The province has a hinterland with great landscape interest and areas left completely untouched: the first human settlements, in fact, date back to 5.000 years ago, and it was mainly the Phoenicians and Carthaginians to select this part of Sardinia for their settlements. In fact, these peoples first discovered the ore deposits (lead, zinc, silver, barium, copper) present in this area. Those deposits were gradually abandoned, as they had been widely exploited until the Middle Ages, until they were "rediscovered" in the mid of the 19th century, when capitals, techniques and workers came to this area from all over the world.
After the Second World War, the mining industry in the area entered definitely into a crisis. Today, the "remains" of that period, buildings and equipment sometimes still in operation, are significant examples of industrial archaeology.

What to see

The old town of Iglesias, one of the most beautiful in southern Sardinia, is rich in monuments. Among these monuments, the Cathedral of Santa Chiara, which was built between 1285 and 1288 and later extended and redrawn in Gothic-Catalan style: today it houses many statues, paintings and valuable furnishings like the Late Gothic Cross of the 16th century and the 18th century canvas with Mary of the Assumption and Saints. And more, the Church of San Francesco, the Sanctuary of Santa Maria delle Grazie and the Salvaterra Castle. Outside the old town, there is the Church of Madonna di Valverde, built in the thirteenth century. It is worth noting, finally, the Museum of mining, which collects examples and instruments that have made the history of the mines of Iglesias.
Not far from the city of Iglesias there is the striking Valley of Antas, which keeps various archaeological remains including the homonymous temple, built in the 6th century B.C. and restructured under the Roman emperor Caracalla (211-217). Continuing towards the coast, there are the remains of the mines of Ingortosu and Montevecchio, significant exemplars of industrial archaeology. In particular, Montevecchio and the remains of its mines is one of the eight sites that are part of the Historical and Environmental Geo-mineral Park of Sardinia defined by the UNESCO as “World Heritage”.
Going southwards, towards the hinterland, there it is Carbonia, which is an interesting example of "new city": in fact, it was built in the late Thirties to give a house to the many workers who worked in the nearby coal mines (hence the name). At just 3 km from the city there is the archaeological area of Mount Sirai, with the remains of an ancient city formerly Phoenician and then Punic. The settlement is divided into several areas: the village, where we can still clearly distinguish the neighbourhoods, the squares, the houses; the religious structures, with the temple inside the city and the Tophet, an open sanctuary; the necropolis, with the ancient Phoenician burial graves and the subterranean rooms of the Carthaginians funerary hypogeum.
Nor should be forgotten the two islands of Sulcis: Sant'Antioco, which is connected to the mainland by an isthmus and rich in archaeological remains and San Pietro, with its unique high coasts, that fall sheer to the sea in the western part (where the destructive action due to marine erosion has created cliffs, caves and recesses of striking beauty); and low, straight and sandy coasts in the eastern part, where there are beautiful beaches.

What to do

In the province of Carbonia-Iglesias there is the Natural Park of Sulcis, which is one of the largest forest areas in Europe. It is an ideal place for excursions by foot (trekking) or by bicycle, which allows to admire the lush vegetation and the rich fauna of the area.
It is worth noting the presence of the Sardinian deer, which was saved from extinction in this very area. But the province of Carbonia-Iglesias is also ideal for those who love the sea, with its varied coasts, ranging from flat beaches made of fine sand to rugged cliffs.
Speleologist will love the caves of Su Benatzu di Santadi, chosen by the people of the nuraghi as a place of worship, of Is Zuddas, with its white aragonite, and the one of Su Mannau, hidden between the woods.

What to taste

The typical products of this area of Sardinia are many, starting with the fish, which is present especially on the coasts and on the islands.
Besides the "classics" such as tuna, swordfish, mullet, anchovies and sea bream, the mullet roe (bottarga) is widespread: it is a food made with the dried eggs of tuna or mullet, used as a starter, perhaps spread on bread accompanied by butter, or grated on spaghetti.
And moreover, the cheeses, first of all the pecorino cheese, and bread carasau, which has the shape of thin crispy disks, with its numerous variants including guttiau bread, warmed in the oven with olive oil and salt, or wet and rolled up.
It is worth recommending the first courses, such as malloreddus, gnocchi made with semolina topped with sausage gravy, and culurjonis, dumplings stuffed with ricotta and mint, or with a filling made of potatoes, fresh cheese and mint.
Finally, the wines, such as Carignano del Sulcis, a DOC wine of intense ruby red colour, with fragrant smell, a dry taste, and with minimum total alcohol content of 11.5 °. It is perfect with first courses, grilled meats, salami and matured cheeses.

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