Atzara, Art and wine

 

The spirit of this village located at the bottom of the Barbagia and laid down on the Western slopes of the Gennargentu, Sardinia, can be sum up in the expression conca, manos e coro, “mind, hands and heart”. Mind considers precious the old urban pattern of the Aragon period; the hands are those which work the vineyards, carve the wood and weave tapestry and carpets; the heart is that of people proud of their traditions.
 

 

The original village dates back to 1000s. The old town centre is divided into the ancient quarters of Su Fruscu, Lodine, Montiga e josso, Montiga e Susu, Sa Cora Manna, Su Cuccuru de Santu Giorgi e Tzùri, with old houses and buildings made of granite. The village probably derive its name from a climbing plant called atzara, but according to others, it would derive from the phoenician root atzar, which means “safe place”.

To see

Chiesa parrocchiale di Sant’Antioco – The most important building of Atzara, the parish church of Sant’Antioco is characterized by the pisan aragonese style and the Gothic interior.

Church of San Giorgio – A rectangular plant church with a single nave, a stone facade and a bell gable, it was consecrated in 1386.

Feudal Palace of counts of San Martino – Called “de Su Conte”, it is a noble palace of the Aragon period. Also the parish house near it belongs to this period.

Wine Museum – It shows the tools and the tecniques used for the production of wine, but it also organises enogastronomic Festivals.

Antonio Ortiz Echagüe Museum – It hosts one hundred works which can be traced back to the spanish school of costumbrismo.

Magasinos – Into this private cellars, between barrels and ceilings with beams, the citizens of the village host visitors with a bottle of wine.

To taste

Wine – It is still the main element of the economy of Atzara. We remember the Mandrolisai, a Doc wine with a ruby red color.

Sa tumballa – It is a first course of pasta in the oven in which they join pipe rigate, cheese, eggs, bread crumbs and the su ghisau, a sauce with pork and saffron.

S’ortau – A second dish composed of pork sausage with spleen, lungs and heart, dried tomato and parsley.

Sa pudda prena – A dish consisting of chicken, eggs and pesto of liver, dried tomatoes, bacon, parsley and saffron.

Is bucconettes – A sweet based on almonds

Sa tumballa and milk – A sweet based on coffee and rum

To enjoy

Le vie dei vigneti – A naturalistic path that guide visitors into the discovering of vineyards, woods and cultivated fields.

Wine Festival – It celebrates the excellent wine Mandrolisai and takes place on the second Sunday of May.