The addresses from the villa's welcome booklet: the historic pizzeria, the best ice cream on the island, the markets and the tables we recommend to our guests.
Every guest at the villa receives Stéphanie's welcome booklet, with her tested-and-retested addresses. Here is the essential of it, starting with Calasetta's emblematic speciality: couscous, also called pilau of the sea, a direct legacy of the Tabarkin families who came from the Tunisian coast.
The Calasetta institutions
The Pizzeria Tore, on the town-hall square, is the village's historic pizzeria: try the pizza al taglio and the farinata, a local speciality made with chickpea flour. For dessert, head to the Gelateria il Pinguino, Via Palestro: for us, quite simply the best ice cream on the island.
The tables of Sant'Antioco
On the Sant'Antioco side, three addresses share our evenings. Zefiro, Via Carducci, for authentic, carefully crafted traditional cuisine. Raices, Via Nazionale, for an extraordinary crossover of flavours, our recommendation for a gourmet experience. And the Rubiu brew pub, Via Bologna, for a convivial dinner of original pizzas and house craft beers.
For the morning bread, the Panificio Calabrò, Corso Vittorio Emanuele, bakes excellent traditional Sardinian bread. Bring it back to the villa still warm, with a few pardule in spring.
Markets and everyday shopping
Calasetta's open-air market is held every Wednesday on the port. In Sant'Antioco, go on Tuesdays and Fridays to Piazzale Pertini, Friday being dedicated to local and organic producers, in small quantities that go fast. For top-ups, the Nonna Isa minimarket on Calasetta's seafront saves the day at any hour, and the large Conad and Lidl supermarkets in Sant'Antioco cover the week's shopping.
And of course, half the dinner already grows in the villa's vegetable garden. Tomatoes and basil picked the same evening, Calabrò's bread, a bottle of Carignano from the cellar: that is the shortest, most Sardinian menu there is, to enjoy under the pergola.
