Discover Sardinia
with Chef Anita Lo  
June 3-10 , 2025

Sardinia Is
Something Else

In the words of D.H. Lawrence, “This land resembles no other place. Sardinia is something else.” Escape to this place of wonder for an eight-day expedition into its heart. Stay in rustic, stonewalled accommodations as you immerse yourself in the island’s rich culture and breathtaking beauty.

Taste Sardinia’s signature fregola pasta and wines made from native grapes. Meet a goat cheese maker, a prosciutto producer, and a master baker. Explore the bustling Tempio Pausania market in the north and San Benedetto market in the south.

Experience the Su Nuraxi di Barumini archaeological site, left behind by the prehistoric Nuragic people. Sail through the Archipelago of La Maddalena, and swim in the crystalline waters before lunching on fresh-caught fish. In an isolated village nestled among hills and lakes, discover villagers preparing recipes of their forebears, 

Chef Anita Lo

 such as su filindeu, Italy’s rarest pasta that only a handful of local women know how to prepare.The magic culminates in a farewell dinner prepared with fresh, local ingredients in a hands-on cooking class led by the award-winning chef Anita Lo—a unique way to end an adventure like no other.

Chef Anita Lo appeared on the first season of Top Chef Masters and finished fourth out of 24 chefs. Her first cookbook, Cooking Without Borders, which highlights her passion for bringing multicultural flavors to her American kitchen. In 2014, The New York Times, Chef Lo received prestigious three stars for her restaurant, Annisa. 
 
In 2015, Anita Lo was the first female guest chef to cook for a State Dinner at the White House, under the Obama administration. After 17 years and holding a Michelin star for nine consecutive years, Lo closed Annisa to pursue her next adventure. Her second book, Solo: Easy Sophisticated Recipes For a Party of One, was published in 2018. She was recently awarded the Order of Agricultural Merit from the French government.
 

Su filindeu

Itinerary

Day 1: June 3
We recommend arriving a day early. Cagliari Elmas Airport (CAG) is 15 minutes from the historic center.
Tour de Fork's Sardinia expedition begins at Hotel Casa Clat. Check-in is available from 2:00pm.
5:00pm Meet your fellow travelers and guide/Italian food expert, Livio Colapinto, and depart for a guided walk of historic center. Enjoy an Aperitivo della Blue Zone," a pre-dinner drink, followed by a short demonstration of the unique characteristics of Fregola.
A welcome dinner at Is Femminas
Meals: D
Day 2: June 4
Breakfast at the hotel and checkout. Our first stop is San Benedetto Market. Continue to the archaeological site of Su Nuraxi di Barumini, the best-known example of the Bronze Age defensive complexes known as nuraghi.
Next, we'll visit Tenuta Olianas a bio-dynamic wine estate in the midst of native vines. Meet the Comtois horses that were used to work the soil and visit the cellars wherel wines age in terracotta. A light lunch follows.
Continue to Gergei and check into the rustic 19th century house of Domu Antiga. Dinner will be at a local brewery. Meals: B, L, D
Day 3: June 5
Breakfast and a scenic drive to Azienda Agricola Sechi in Seulo, for a lesson in Sardinian goat cheesemaking. 
Our next stop is to Tonio Moi, where we’ll learn the art of curing, seasoning and aging Prosciutto di Seulo. Made from heritage breeds of pigs, it has a delicious flavor and texture.
Lunch will be pecora arrosto (roast lamb), and our hosts will share their longevity secrets.
Return to Gergei, for a hands-on workshop dedicated to Sardinian sweets and traditional breads.  Our day concludes with a Nonna Olinda dinner, which offers a connection to the local community and its culinary heritage. Meals: B, L, D
Day 4: June 6
Breakfast and check out. We’re headed to Northern Sardinia with a stop in Nuoro. We’ll lunch at Il Rifugio - one of the few Slow Food awarded Osterias on the Island, where it features classic dishes like Pane Frattau ( toasted flatbread) and Su Filindeu – the threads of God, a one-of-a-kind pasta where the recipe and technique has been passed down for centuries.
Continue our towards Gallura, and stop in Posada, to stroll, soak in the views, and taste Pompìa, a local delicacy.Continue to our hotel, Tenuta Petra Bianca. Time to relax and regroup for a light dinner at the hotel.
Meals: B, L, D
Day 5: June 7
Breakfast at the hotel. A scenic drive takes us to Tempio Pausania, a town known for its history and granite-stone architecture. We’ll visit the local market, where we can interact with the locals and shop for Sardinian crafts or delicacies.
Continue to the Deperu Holler Wine Estate, where we'll meet vintners, Carlo and his wife, Tatiana. Enjoy a cooking and wine tasting experience, focusing on local specialties. This meal offers a taste of authentic Sardinian cuisine.
Return to the hotel in the afternoon, and later we’ll enjoy a light dinner at a local pizzeria.
Meals: B, L, D
Day 6: June 8
Breakfast at the hotel.
Drive to the coast and embark on the ferry towards La Maddalena Island.  Here, we'll board a private yacht, and enjoy a day trip across the waters of Parco Nazionale dell’Arcipelago di La Maddalena. Throughout the day, you'll have time to relax and swim in crystalline waters. Lunch is simply prepared fish, served on board.
Return to La Maddalena and stroll through the streets in one of the beautiful town's of the island. Visit one of the oldest shops in Sardinia called, Miro dal 1891 and enjoy a gelato at La Finestrella, then we'll return to the hotel in the late afternoon. Enjoy the evening at leisure. 
Meals: B, L.
Day 7: June 9
Breakfast at hotel followed by a short drive to San Pantaleo, a village Northeastern Gallura, renowned for its scenic views and rugged charm. We'll continue exploring the countryside around Olbia and make a stop at Azienda Sannai for a tasting of mirto (myrtle).
After lunch, return to the hotel for a hands-on cooking class with Chef Anita Lo, who will give you a unique perspective on Sardinian cuisine. Our farewell dinner will be a time of shared conviviality and a delicious meal.
Meals: B, L, D
Day 8: June 10
Breakfast at hotel and checkout.
End of tour

Thank you for traveling with Tour de Forks.

Please Note: The nearest airport is Olbia (OLB) (46.5 km)
Meals: B
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Nuraghi

Inclusions

• 8 days/7 nights in comfortable hotels
• Private tours with local guides and experts
• Daily driving services 
• Most meals with selected wines
• Exclusive access and tastings
• Entrance fees
• Daily breakfasts
• Hands-on cooking class with Chef Lo

Exclusions

• International roundtrip airfare
• Travel insurance
• Airport transfers
• Activities not included in itinerary
• Hotel incidentals including room service, laundry service and hotel bar tabs
• Food and beverages not included in itinerary
• Gratuity for tour guides, drivers and house maids

Pricing

$8,300 per person, based on double occupancy

Deposit: $1,400 per person

Please Note: Walking may be challenging for some guests – there are uneven surfaces and steep ascents in some of the villages we visit.

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