Sardinia & Corsica Sailing Event Log Day 1 - Saturday 20 July 24 We arrived in Olbia around 14:00, met Giambattista Giagheddu, and dropped our bags at the Circolo Nautico Olbia. Then we had lunch at a nearby restaurant. After lunch, we shopped for groceries at the local SuperPan store. Giambattista took us to a local fish market where we purchased a large, fresh fish and Bottarga di Muggine (dried fish eggs). It turned out that wind conditions were ideal for sailing, with Mistral winds coming down from France. Giambattista offered to grill the fish, and we ate on the boat that night, enjoying Vermentino di Sardegna (a white wine) with our meal. Day 2 - Sunday 21 July 2024 We motored out from Olbia and sailed through the Golfo di Olbia to Spiaggia di Mortorio. With strong winds, we had an excellent sail. Benito was allowed to navigate through the Golfo di Olbia to Rocca Ruja. The water at Spiaggia di Mortorio was crystal clear, and there were many boats around. We took out the paddle boats and explored the area. After leaving Spiaggia di Mortorio, we motored to Spiaggia del Pevero, where we spent the night. Several large motorboats and catamarans were anchored in the bay. The beach was shallow, but the winds were strong. Benito took the SUP out to explore the area, and later, Nildy and Benito went around the coast in the tender. There were no restaurants on land, so we cooked on board. Giambattista prepared pasta with Bottarga di Muggine, a simple dish we plan to try at home. Instead of cheese, the pasta is flavored with the fish eggs. That night, strong Mistral winds from the northwest and heavy swells from the east created a rocking motion and a rotating movement around the anchor. Despite anchoring close to shore to avoid the wind, the boat moved around in the early hours of the morning. Day 3 - Monday 22 July 2024 After we got up in the morning, we motored to Porto Cervo, where many large yachts were anchored in the harbor. The large boats were secured with ropes to withstand the winds. Some were being prepared for departure, so we saw how their small tenders were carrying anchors and switching to mooring buoys. We then proceeded to the island of Spargi, where we stopped at Cala Corsara. On our way, we saw many boats sailing as the winds were strong. The wind direction was favorable for sailing, but we needed to hurry to cross to Bonifacio. At Cala Corsara, the winds and current were strong from the west. Benito was the only one to venture out on the SUP. He took the drone, hiked around the island, and took aerial pictures of the boat and island. We then continued our journey to Corsica under sail. The seas were high, with waves between 3-5 feet, and the wind was strong, ranging from 15 to 30 knots. Nildy was the first to feel seasick, followed by Olga towards the end of our journey. We arrived at Bonifacio, Corsica early in the afternoon. The magnificent fortified old city perched on impressive high cliffs was a sight to behold. The entrance to the marina was equally impressive, with numerous power and sailboats on both sides. After docking, we hiked up to the fort of Bonifacio, where we discovered many shops and a small village within the fort walls. Later, we freshened up and went for dinner at a restaurant facing the ocean. The view and food were both impressive. We enjoyed a bottle of Vermentinu di Corsica (Orsini), a very good white wine. Day 4 - Tuesday 23 July 2024 We woke up at the Bonifacio marina and had breakfast. After taking showers at the marina, we purchased more food for the rest of the trip and got ice for Olga. Around noon, we proceeded to Île Piana, which had a large sandbar where many windsurfers and wing surfers were enjoying the conditions. There were a lot of boats anchored, but the winds were too strong for us to venture out. Afterwards, we sailed on a broad reach to Plage de Rondinara, where we planned to spend the night. At this site, Benito took the SUP out for a loop around the bay. The water was extremely cold and crystal clear, allowing us to see the white sandy bottom thirty feet below. Giambattista took us to shore in in two trips. The beach was shallow and bustling with people. We stopped for drinks at the only building in the beach. The Negroni was fantastic. After our drinks, we took a hike along the beach, capturing photos of the stunning scenery. On Tuesday night, we dined on the boat. Giambattista prepared his version of carbonara, using ingredients like guanciale (bacon), rigatoni, Parmigiano Romano, and pepper. According to Giambattista a rosé wine from Corsican was the best choice. Day 5 - Wednesday 24 July 2024 We motored out of Plage de Rondinara and headed to Sant’Amanza (which Giambattista referred to as "Manza" in the Italian version). There, Benito took out the SUP and snorkeled around a nearby rocky spot, drifting with the SUP attached to his ankle. Benito and Nildy paddled to shore on a SUP, where Benito used the drone to capture pictures of the boat and the surrounding area. Since Nildy felt comfortable on the SUP, Benito swam back to the boat to fetch the other SUP. Benito and Nildy then explored the beach and nearby areas on the SUPs. After a while, Giambattista took the rest of the crew on the tender to the beach for a hike near a rock formation. After lunch, we motored to St. Giulia. We picked up a mooring buoy right in front of St. Giulia, which was the only place where we used a mooring buoy during the trip. The local marina provided a tender to assist with the mooring. We then took the marina tender to the beach, which featured a long stretch of sand with a very shallow shore and crystal-clear water. The beach was mostly frequented by locals, judging by the numerous condos around the bay. There were lots of people swimming, snorkeling, windsurfing, playing pétanque, and simply enjoying themselves along the shore-definitely not your typical tourist spot. Feeling a bit overdressed, we walked to the end of the beach and stopped at a nearby bar with rustic chairs and tables. We enjoyed drinks (Negroni, beer, and ginger beer) and fries. The Negroni was spectacular. Afterward, we stopped at a local market to buy ice for Olga before returning to the boat. When we arrived at the dock, the first tender service was no longer operational. It turned out that Giambattista had asked Benito to check, but he had forgotten. So, we had to call Giambattista for a ride back to the boat. We ended the day by having dinner on the boat. Day 6 - Thursday 25 July 2024 We woke up, and Benito took a trip on the SUP to a nearby rock formation. The water was clear and shallow. We asked Giambattista to take the rest of the crew to shore, and we spent the morning there. Benito flew the drone to capture aerial video and pictures of the St. Giulia bay. Afterwards, we motored from St. Giulia to an island called Cavallo. This is a residential island where you must be invited to build. The water was clear, cold, and teeming with fish. The boats were so closely packed that we were asked to reposition slightly once we were anchored, as we were too close to others. We then continued our journey to La Manta della Madonna, a junction of canals between three small islands. The water there was clean and the warmest we had experienced. Everyone took turns getting out on the SUP two at a time. This place was so beautiful that we ended up being late for our docking appointment at La Maddalena marina. Fortunately, Giambattista had connections at the marina, and we were able to secure a spot. We had Aperitivo (antipasto and drinks) right away, and the girls did some shopping. Then we returned to the boat to freshen up. Unfortunately, we didn't get to eat a proper meal that night. By the time we figured out where to eat, the kitchens were closed. Olga, Mike, Tere, and Harry had gelato for dinner that night. Day 7 - Friday 26 July 2024 We woke up, had breakfast, paid for the marina, bought ice and beer, and motored out past Porto Cervo where we set sail. Benito had a chance to sail on a close reach, with Giambattista providing tips on maintaining a straight and efficient course. The wind was strong at 15-20 knots but died down as we approached Capo Figari. We then continued by motor to La Isola di Figarolo. We found a lot of people snorkeling, so Benito took the SUP to explore. We spent some time there, rested, and then started our return to the Circolo Nautico Olbia. Once at the marina, we took a shower and headed out to dinner. We ended up at a Cuban restaurant called Bodegita del Corso. After dinner, we packed our bags and prepared for the next phase of our adventure. The sailing trip was amazing; the sailboat and captain were great, and the weather and locations we visited were spectacular. It was an epic adventure.
Everybody in Sardinia is so tan - bronce med skin. Felt right at home.
Sardinia & Corsica Sailing Event Log
Day 1 - Saturday 20 July 24
We arrived in Olbia around 14:00, met Giambattista Giagheddu, and dropped our bags at the Circolo Nautico Olbia. Then we had lunch at a nearby restaurant. After lunch, we shopped for groceries at the local SuperPan store. Giambattista took us to a local fish market where we purchased a large, fresh fish and Bottarga di Muggine (dried fish eggs).
It turned out that wind conditions were ideal for sailing, with Mistral winds coming down from France. Giambattista offered to grill the fish, and we ate on the boat that night, enjoying Vermentino di Sardegna (a white wine) with our meal.
Day 2 - Sunday 21 July 2024
We motored out from Olbia and sailed through the Golfo di Olbia to Spiaggia di Mortorio. With strong winds, we had an excellent sail. Benito was allowed to navigate through the Golfo di Olbia to Rocca Ruja. The water at Spiaggia di Mortorio was crystal clear, and there were many boats around. We took out the paddle boats and explored the area.
After leaving Spiaggia di Mortorio, we motored to Spiaggia del Pevero, where we spent the night. Several large motorboats and catamarans were anchored in the bay. The beach was shallow, but the winds were strong. Benito took the SUP out to explore the area, and later, Nildy and Benito went around the coast in the tender.
There were no restaurants on land, so we cooked on board. Giambattista prepared pasta with Bottarga di Muggine, a simple dish we plan to try at home. Instead of cheese, the pasta is flavored with the fish eggs.
That night, strong Mistral winds from the northwest and heavy swells from the east created a rocking motion and a rotating movement around the anchor. Despite anchoring close to shore to avoid the wind, the boat moved around in the early hours of the morning.
Day 3 - Monday 22 July 2024
After we got up in the morning, we motored to Porto Cervo, where many large yachts were anchored in the harbor. The large boats were secured with ropes to withstand the winds. Some were being prepared for departure, so we saw how their small tenders were carrying anchors and switching to mooring buoys.
We then proceeded to the island of Spargi, where we stopped at Cala Corsara. On our way, we saw many boats sailing as the winds were strong. The wind direction was favorable for sailing, but we needed to hurry to cross to Bonifacio.
At Cala Corsara, the winds and current were strong from the west. Benito was the only one to venture out on the SUP. He took the drone, hiked around the island, and took aerial pictures of the boat and island.
We then continued our journey to Corsica under sail. The seas were high, with waves between 3-5 feet, and the wind was strong, ranging from 15 to 30 knots.
Nildy was the first to feel seasick, followed by Olga towards the end of our journey. We arrived at Bonifacio, Corsica early in the afternoon. The magnificent fortified old city perched on impressive high cliffs was a sight to behold. The entrance to the marina was equally impressive, with numerous power and sailboats on both sides.
After docking, we hiked up to the fort of Bonifacio, where we discovered many shops and a small village within the fort walls. Later, we freshened up and went for dinner at a restaurant facing the ocean. The view and food were both impressive. We enjoyed a bottle of Vermentinu di Corsica (Orsini), a very good white wine.
Day 4 - Tuesday 23 July 2024
We woke up at the Bonifacio marina and had breakfast. After taking showers at the marina, we purchased more food for the rest of the trip and got ice for Olga. Around noon, we proceeded to Île Piana, which had a large sandbar where many windsurfers and wing surfers were enjoying the conditions. There were a lot of boats anchored, but the winds were too strong for us to venture out.
Afterwards, we sailed on a broad reach to Plage de Rondinara, where we planned to spend the night. At this site, Benito took the SUP out for a loop around the bay. The water was extremely cold and crystal clear, allowing us to see the white sandy bottom thirty feet below.
Giambattista took us to shore in in two trips. The beach was shallow and bustling with people. We stopped for drinks at the only building in the beach. The Negroni was fantastic. After our drinks, we took a hike along the beach, capturing photos of the stunning scenery.
On Tuesday night, we dined on the boat. Giambattista prepared his version of carbonara, using ingredients like guanciale (bacon), rigatoni, Parmigiano Romano, and pepper. According to Giambattista a rosé wine from Corsican was the best choice.
Day 5 - Wednesday 24 July 2024
We motored out of Plage de Rondinara and headed to Sant’Amanza (which Giambattista referred to as "Manza" in the Italian version). There, Benito took out the SUP and snorkeled around a nearby rocky spot, drifting with the SUP attached to his ankle. Benito and Nildy paddled to shore on a SUP, where Benito used the drone to capture pictures of the boat and the surrounding area. Since Nildy felt comfortable on the SUP, Benito swam back to the boat to fetch the other SUP. Benito and Nildy then explored the beach and nearby areas on the SUPs.
After a while, Giambattista took the rest of the crew on the tender to the beach for a hike near a rock formation. After lunch, we motored to St. Giulia.
We picked up a mooring buoy right in front of St. Giulia, which was the only place where we used a mooring buoy during the trip. The local marina provided a tender to assist with the mooring. We then took the marina tender to the beach, which featured a long stretch of sand with a very shallow shore and crystal-clear water. The beach was mostly frequented by locals, judging by the numerous condos around the bay. There were lots of people swimming, snorkeling, windsurfing, playing pétanque, and simply enjoying themselves along the shore-definitely not your typical tourist spot.
Feeling a bit overdressed, we walked to the end of the beach and stopped at a nearby bar with rustic chairs and tables. We enjoyed drinks (Negroni, beer, and ginger beer) and fries. The Negroni was spectacular.
Afterward, we stopped at a local market to buy ice for Olga before returning to the boat. When we arrived at the dock, the first tender service was no longer operational. It turned out that Giambattista had asked Benito to check, but he had forgotten. So, we had to call Giambattista for a ride back to the boat.
We ended the day by having dinner on the boat.
Day 6 - Thursday 25 July 2024
We woke up, and Benito took a trip on the SUP to a nearby rock formation. The water was clear and shallow. We asked Giambattista to take the rest of the crew to shore, and we spent the morning there. Benito flew the drone to capture aerial video and pictures of the St. Giulia bay.
Afterwards, we motored from St. Giulia to an island called Cavallo. This is a residential island where you must be invited to build. The water was clear, cold, and teeming with fish. The boats were so closely packed that we were asked to reposition slightly once we were anchored, as we were too close to others.
We then continued our journey to La Manta della Madonna, a junction of canals between three small islands. The water there was clean and the warmest we had experienced. Everyone took turns getting out on the SUP two at a time.
This place was so beautiful that we ended up being late for our docking appointment at La Maddalena marina. Fortunately, Giambattista had connections at the marina, and we were able to secure a spot.
We had Aperitivo (antipasto and drinks) right away, and the girls did some shopping. Then we returned to the boat to freshen up. Unfortunately, we didn't get to eat a proper meal that night. By the time we figured out where to eat, the kitchens were closed. Olga, Mike, Tere, and Harry had gelato for dinner that night.
Day 7 - Friday 26 July 2024
We woke up, had breakfast, paid for the marina, bought ice and beer, and motored out past Porto Cervo where we set sail. Benito had a chance to sail on a close reach, with Giambattista providing tips on maintaining a straight and efficient course. The wind was strong at 15-20 knots but died down as we approached Capo Figari. We then continued by motor to La Isola di Figarolo.
We found a lot of people snorkeling, so Benito took the SUP to explore. We spent some time there, rested, and then started our return to the Circolo Nautico Olbia. Once at the marina, we took a shower and headed out to dinner. We ended up at a Cuban restaurant called Bodegita del Corso. After dinner, we packed our bags and prepared for the next phase of our adventure. The sailing trip was amazing; the sailboat and captain were great, and the weather and locations we visited were spectacular. It was an epic adventure.
Errata - Sardinia instead of Sardenia