It is inserted in an environment that is still perfectly intact, characterized by deep gorges and centuries-old woods. Its calcareous soil is full of caves and chasms still partly unexplored, a popular destination for speleologists from all over the world... #tuttitaly
Surrounded by the wild landscapes of the Supramonte, Urzulei is a small center in the north of Ogliastra, based on breeding. Its territory produces delicious excellences such as hams and cheeses, including casu marciu, sa frue, and kid rennet.
The valleys are covered with millenary junipers, yew trees, holm oak forests, and Mediterranean essences. Moufflons, wild boars, dormice, foxes, and various species of birds of prey populate the woods.
The area is home to around 200 caves, including the Su
Palu cave (15 km of tunnels and halls similar to fairy-tale worlds).
On the border with Orgosolo, we find su Gorropu, a gorge 500 m deep and 1.5 km long, counted among the largest canyons in Europe, shaped over the millennia by the Flumineddu, one of the two major rivers in the area.
The territories of Urzulei have been inhabited since the Nuragic age.
As evidence of this, we find:
- In the locality of S'Arena, two tombs of the giants were built at an altitude of 1035 m. The burials were made in masses of local limestone with granite. The two have lengths of about 15.5 m and 13.5 m.
- The remains of Nuraghe Perdeballa comprised some rooms built in corridors and others with a tholos roof.
- The Or Murales village, with over 100 huts, is one of the largest on the island
- The hypogean sanctuary Sa Domu 'e s'Orcu, where the small bronze statue called The Mother of the Killed was found, is currently preserved in the archaeological museum of Cagliari.
We find ancient religious buildings in the town: the sixteenth-century church of San Giorgio, Gothic-Aragonese style, the parish church of San Giovanni Battista (17th century), and the small church of Sant'Antonio da Padova.
Gastronomy
Among the traditional dishes are the culurgiones, filled pasta ravioli with potatoes and cheese; the macarrones imboddiaos, long pasta with stringy sheep or goat cheese; the piggiolu, typical artisan bread.
Comments