This is a traditional dish that uses the belu, or tuna stomach, which is one of the most delicious and refined parts of the fish.
You can purchase it fresh or dried. If using the dried version, it must be soaked in water the night before, then rinsed and boiled for about an hour, and drained.
Once cooked, it is cut into strips and browned in a large skillet with coarsely chopped onions, tomato slices and a splash of dry white wine. Add cubes of potato and cook on low heat for an hour. It is not necessary to add salt.
When done, turn off the heat and let the dish rest to mingle the flavors and it's ready to eat after a half an hour.
Link to Article - THE TUNA BELU (STOMACH)
Cala Vinagra is a fjord-like creek, offering a small beach sheltered by the cliff, composed of a gravel seabed, pebbles, rocks and coarse sand.
The waters are of an iridescent green color, which in some sections becomes turquoise.
This creek is full of charm, enhanced by the beautiful island of Cala Vinagra near the beach.
It can be reached starting from Carloforte taking the Provincial Road 104 to the junction for Cala Vinagra then proceeding on the dirt road.
There aren't beach services and there is no Continua...
Dark cliffs overlooking the sea, surrounded by water in infinite gradations of blue. Punta delle Colonne is a popular scenic spot to visit, where the dramatic stone columns face off against the sea, the two stacks of trachytic rock standing tall in front of the coastline, like two old soldiers guarding the entrance to the San Pietro canal.
Recently the pillar closest to land was injured by rough sea conditions, suffering some structural damage.
Le Colonne became a Natural Monument in April 1993, and images of The Pillars remain record Continua...