SGT
Sentiero Italia (Sa Trona, S. Giovanni - Fossada)
With over 8,000 km of hiking trails, the Italian Alpine Club’s Sentiero Italia is one of the longest hiking trails in the world. In Sardinia it is divided into 28 stages, two of which cross the territory of Escalaplano.
The SI-Z23 stage starts from the Santa Barbara park (Perdasdefogu) and arrives at Cuile Is Arrantas, in Escalaplano territory, after about 14 km. Along the way you come across the Tuerì Caves, where human remains dating back over 3,500 years have been found. We continue immersed in nature, among hills and Mediterranean maquis, until we come across a detour towards Sa Trona, a spectacular rocky ledge overlooking the Pranu ‘e Testus plateau, offering dizzying views, all waiting to be photographed. Not far away are the Domus de Janas of Fossada, Neolithic tombs dating back to the 4th millennium BC, and the ruins of the church of San Giovanni Battista, probably of medieval origin and remodelled between the 17th and 18th centuries. The SI-Z24 stage, approximately 23 km long, connects Escalaplano to Armungia. The route winds through dirt roads, hills, and streams, passing through Marcasua and the Su Ruaxiu stream, along the charcoal burners’ path to the Sa Mola plateau, with its wind-sculpted rocks. The descent towards the Flumendosa valley culminates in Armungia, the historic village that was the birthplace of Emilio Lussu. Two stops, only one journey through history, nature, and culture, discovering a slow-paced Sardinia.
Lentisk oil
Among the inland hills, Escalaplano holds a small, great treasure: the lentisk oil, or s’ollu ‘e stincu in Sardinian. Obtained from the ripe berries of Pistacia lentiscus, a spontaneous shrub of the Mediterranean scrub, this oil boasts ancient origins and an unmistakable aromatic profile. Once used for lighting, for treating livestock and as a natural remedy, it was also present on the humblest tables, when olive oil was a luxury. Thanks to the commitment of the local community, this tradition is flourishing again today and is celebrated every spring with the Lentisk Oil and Axridda Cheese Festival, which features a distinctive coating of the cheese with lentisk oil and clay. Escalaplano transforms into a sensory journey with stands selling local products, workshops on traditional lentisk oil production, music, and convivial moments. There is no shortage of tastings of toasted bread, soups, zeppole and ravioli prepared with s’ollu ‘e stincu. The event is an invitation to share authentic knowledge and flavours, an expression of a region still capable of surprising.
Culixionis
Escalaplano proudly preserves one of Sardinia’s most distinctive gastronomic traditions: culurgiones, here called culixionis. Prepared for generations, they are the dish of holidays, special days, family memories. Since 2013, they have been part of the Culurgionis d’Ogliastra PGI and, in the version from Escalaplano, they are stuffed with potatoes, fresh and semi-mature pecorino cheese, olive oil, fresh mint, a pinch of salt and, sometimes, garlic. All enclosed in a thin pastry, closed by hand with the typical “spighitta”, the herringbone stitching that makes them unique even in shape. Once larger in size, today culurgiones are smaller and more refined. They are enjoyed plain, with a light tomato sauce or roasted over embers, in an ancient version still fascinating. Every year on July 31st, Escalaplano celebrates this dish with the Culurgiones Festival, part of the “Passillendu a Sonu de Musica” event, a large celebration in the historic centre with traditional music and dancing. The evening coincides with the ancient rite of Su Fui Janna Morti (or Fuannamoti), linked to the agro-pastoral roots of Escalaplano. Adults and children cover themselves with a white sheet and drag long chains through the streets of the village, in a propitiatory ritual to wish good harvests and good fruit to the fields and vineyards.
