Join Us!
Join us in Sardinia with Alessandra Polo and Jeff Michaud for a journey that goes beyond food — into the way of life that has made this island's people among the longest-lived on earth. Jeff brings the curiosity of an award-winning chef and the friendships that open kitchens no guidebook can find. Alessandra brings something rarer: she is from here. Born and rooted in Sardinia, she is a food and travel storyteller and one of the island's most passionate voices for its authentic culture.
Together, they've traveled through Sardinia multiple times to craft this itinerary — mapping the producers, families, and tables that most visitors never find. What they've built moves the way the island itself does: slowly, with purpose, and always toward the table.
Discover Traditions
Culurgiones
The filled pasta of Sardinia's eastern region — each pleated fold a gesture passed from mother to daughter for generations — is as much an act of cultural memory as it is a recipe
The Land of Longevity
Sardinia is one of only five places on earth where researchers have documented extraordinary concentrations of people living past 100 — and the answer, it turns out, is on the table
Pane Carasau
Three thousand years old and still made the same way — the bread of the island's shepherds, twice-baked over an open flame until it shatters at the touch
Your Experience
A retreat where nature, art, and Sardinian tradition converge. More than where you sleep — where the story begins
Su Filindeu — the Threads of God — survives in the hands of only a few women. In Sardinia, passing something on is its own form of longevity
An open field and a shepherd's shelter. Warm bread, fresh cheese, and stories shaped by the land. Researchers call it purpose. He calls it Tuesday
By private boat, explore the Gulf of Orosei's hidden coves, limestone cliffs, and sea caves before lunch on deck overlooking the Mediterranean
Itinerary
Day One
The Island Introduces Itself
The journey begins at Olbia Airport, where Jeff and Alessandra welcome you before heading directly to the home of Maria Antonietta Mazzone—one of Sardinia's most devoted guardians of what she calls cucina identitaria: identity cuisine. Her specialty is the longevity diet of centenarians, a largely plant-based tradition built around legumes, wild herbs, whole grains, and olive oil from ancient groves.
The morning's class centers on culurgiones, the filled pasta whose distinctive pleated closure is passed from mother to daughter and differs subtly from family to family. Maria Antonietta teaches her version with the authority and warmth of someone who has been making them her entire life. The class ends with a communal lunch at her table: the pasta made that morning, local antipasti and wine, and the easy conversation that comes from sharing a meal you've prepared together.
In the early afternoon, we travel south to Su Gologone Experience Hotel—our home for the week at the foot of the Supramonte mountains. After check-in, the evening unfolds without hurry: aperitivo at the Magico Tablao, the hotel's open-air terrace illuminated by lanterns and candlelight, followed by a traditional Sardinian feast. Seasonal antipasti and wild fennel ravioli give way to one of the island's most beloved dishes: traditional porcetto, roasted slowly over an open fire until tender and deeply aromatic.
Day Two
The Shepherd's Day
The day begins the way local shepherds have long begun it: outdoors, on foot, with animals moving through the landscape around you. At Gerolamo's farm in the Mandrolisai highlands, we'll enjoy colazione con il pastore—a shepherd's breakfast of fresh pecorino, cured meats, house-baked bread, and local wine, served in the open air. From there, we'll gather in his pinnetzu for su cagiu, a fresh cheese prepared from the morning's milk and enjoyed just hours after it is made.
In the afternoon, we travel to Antonella's vineyard in Atzara during the harvest season. Her vineyards are planted to the traditional varieties of the Mandrolisai DOC, including Cannonau, the grape long associated with Sardinia's celebrated longevity culture. As the vintage unfolds around us, we'll learn about the region's harvest and winemaking traditions before sitting down to a leisurely outdoor lunch paired with wines from the surrounding vines.
The evening brings us to the Nido del Pane—the Nest of Bread—where Gianfranca, the resident bread keeper, shares the story and craft of pane carasau. This remarkably thin bread has nourished Sardinian shepherds for generations, valued for its simplicity, flavor, and ability to endure long journeys into the mountains. Fresh from the fire and brought to the table warm, it offers a taste of one of the island's oldest culinary traditions.
Day Three
Ancient Stones, Living Pastures & the Sea
The morning takes us into the Valle di Lanaitto , a rugged limestone valley in Sardinia's interior. A guided walk connects some of the region's most important archaeological sites, including Sedda 'e sos Carros , a Bronze Age sanctuary once associated with healing, and Grotta Corbeddu , where traces of human life from nearly 20,000 years ago were discovered. This remote landscape is also thought to have contributed to the remarkable longevity of the people who call it home.
Lunch follows at the farm of Gionata Boi, where we'll gather around an outdoor table set with ingredients produced on the property. House-cured salumi, pecorino at different stages of aging, seasonal vegetables, and capretto allo spiedo —young goat slowly roasted over fragrant myrtle and arbutus wood—offer a taste of the pastoral traditions that continue to shape life in the Sardinian interior.
After a relaxing afternoon at the hotel, the evening moves to the coast at Golfo Aranci , a fishing village on Sardinia's northeastern shore where the Tyrrhenian meets the sky in shades of amber and rose. Aperitivo on the beach is followed by dinner with Chef Roberto Pisano, whose cooking reflects the surrounding landscapes. Drawing from the sea, nearby gardens, and local producers, his menus change with the seasons and offer a deeply personal expression of Sardinia's northeastern coast.
Day Four
The Threads of God
Some things cannot be described, only witnessed. Su Filindeu —the Threads of God—is among the rarest pastas in the world, still made by only a handful of women in Sardinia. Raffaela Marongiu is one of them, having learned the craft from her mother, who learned it from hers. She demonstrates with characteristic matter-of-factness: this is simply what she does, and has always done. Guests are invited to try. The gap between watching and attempting is, in itself, a kind of education. Lunch follows: house-cured salsiccia, artisanal pecorino, and su filindeu served in its traditional broth.
The afternoon is free—time to relax by the pool, explore the property, or simply let the morning settle.
Dinner takes us to the hilltop village of Mamoiada, known for its Cannonau vineyards and its ancient carnival tradition. Here, Chef Mauro Ladu and his wife Sara have created one of the region's most respected tables. Their approach is rooted in simplicity: ingredients sourced from nearby farmers and producers, transformed with care, patience, and a deep respect for local tradition. The winding drive through the mountains is part of the experience, leading to a meal that offers a contemporary expression of Sardinia's pastoral heart.
Day Five
Out to Sea
We depart aboard a private boat for a day on the Gulf of Orosei, one of Sardinia's most dramatic stretches of coastline. Sheer limestone cliffs rise above secluded coves and turquoise waters, while hidden beaches and sea caves reveal a landscape accessible only by boat. We'll spend time swimming and relaxing on the white-pebble shores of Cala Mariolu, widely considered one of Sardinia's most beautiful beaches. At midday, we'll anchor for lunch prepared by Jeff, featuring local oysters, bottarga, and pasta, all served with the sea still in view.
The evening returns us to the hills. A four-generation farmstead tucked into the rugged countryside provides the setting for a traditional meal rooted in the flavors of the Nuoro region. We'll begin with casadinas—savory pastries typical of the highlands—followed by local antipasti, handmade pasta, and seasonal dishes shaped by the farm's harvest. As the sun sets behind the mountains, we'll gather around the table to experience the hospitality and traditions that have shaped life here for generations.
Day Six
At the Table of Friends
The final morning belongs to our hotel's kitchen, where Jeff and resident chef Franca lead the week's culminating cooking class. Together, we'll prepare antipasti inspired by local longevity traditions, a handmade pasta drawing on techniques gathered throughout the week, and seadas—fresh pecorino wrapped in semolina dough, fried until golden, and finished with bitter wild honey. The meal is cooked and enjoyed together in the kitchen.
The afternoon is yours to enjoy at your own pace. Relax by the pool, take time to pack without rushing, or simply soak in the peaceful surroundings of Su Gologone one last time.
In the early evening, we'll head into the village of Oliena for a leisurely stroll led by a local artist, who will share the stories behind the town's colorful murals celebrating Sardinian folklore, pastoral life, and the enduring spirit of Barbagia. We'll then gather for an aperitivo at one of our favorite local wine bars.
Our farewell dinner takes place not in a restaurant, but in a family home. Here, generations gather around the same table, where recipes, stories, and song are shared as naturally as the meal itself. Throughout the evening, Vincenzo's Sardinian poetry offers a window into the culture and identity of the island's interior. It is a fitting conclusion to the week—one rooted not in spectacle, but in the people, the sense of place, and the genuine hospitality that make Sardinia unlike anywhere else.
Day Seven
Arrivederci, Sardegna
After one last breakfast, we say goodbye to Sardinia. The landscapes, conversations, and traditions of the week remain with us, a reminder that some places stay long after you've left them.
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What You Need To Know
Read our FAQs below. Or email us at travel@laviagaia.com.
What does the price include?
Six nights luxury accommodation in double occupancy at Su Gologone Experience Hotel; private van with driver for all trips and excursions in the itinerary; group transfers from and to Olbia Airport (OLB) - see arrival & departure details below; private tours with local guides and cultural experts; exclusive VIP access and tastings; guided activities; entrance fees; daily breakfasts, lunches and dinners with wine; gratuities.
What does the price not include?
International round-trip airfare; travel insurance; private transportation; activities not included in the trip itinerary; hotel incidentals, including laundry service; personal expenses; and private transfers.
What are the arrival & departure details?
The trip's starting and ending point is Olbia Costa Smeralda Airport (OLB). We recommend arriving on or before Saturday, September 18th, 2027. On Sunday, September 19th, we'll meet as a group at 9:30am at the airport. The last day of the tour is Saturday, September 25th, 2027, when we will reach Olbia Airport around 8:30am. You should schedule your flight home after 11 am.
Who is going on this trip?
We limit the group to no more than 16 travelers, hosted by Jeff Michaud and our local guide, Alessandra Polo. Our culinary journeys bring together a diverse group of like-minded guests — solo travelers, couples, and friends traveling together — united by a genuine love of food, culture, and discovery. This experience is recommended for travelers 18 years and older. Please note that some excursions involve short hikes on uneven limestone terrain.
Who is leading this trip?
This journey is led by our founder, Chef Jeff Michaud, alongside Sardinian food and travel expert Alessandra Polo, one of the island's most knowledgeable guides to its authentic culture. Throughout the journey, we'll also be joined by local expert guides deeply rooted in the region's history, traditions, and landscape.
What is the cancellation policy?
You may cancel on or before April 22, 2027 and receive a full refund minus the $1,500 per person non-refundable initial deposit. If you cancel on or after April 23, 2027, a 50% cancellation fee will apply. Cancellations made on or after June 21, 2027 are non-refundable (100% cancellation fee). We highly recommend purchasing travel insurance, as we are not able to make exceptions to this policy for family or medical emergencies or trip cancellations. Please see our Terms and Conditions for full details.
What Travel documents are needed?
U.S. citizens are required to show a valid U.S. passport, recommended to be valid for at least six months beyond your travel dates. U.S. travelers are also required to obtain an ETIAS (European Travel Information and Authorization System) authorization before entering Italy — a simple online application linked to your passport, completed before departure. More information can be found here: ETIAS.
Can this itinerary be booked for a private group?
Yes! We can customize this trip and itinerary at a time that is most convenient for you and your friends. The minimum number of participants for a private trip is 10. For more information contact us at travel@laviagaia.com.
Do I need to pay a solo traveler supplement?
Yes, there is a $2,000 supplement for solo travelers, to be paid at the time of booking to secure a private room. Single spots are limited and available on a first-come, first-served basis. (See our Terms and Conditions for full details).
Still have questions?
Email us at travel@laviagaia.com
