Authentic Sardegna
What if travelling changed
What if travelling changed
your outlook on life and you?
Scroll
A long, happy, healthy, rich and connected life is a part of Sardinian life. There is no elixir, it is not a fad — it is part and parcel of living in harmony with mother nature, eating healthy and doing as your ancestors did.
Be it maintaining enduring close, loving relationships with your family and community, or following the natural cycle of the seasons — there is really only one way to start to understand what that long, healthy life looks like. And that is by experiencing it.
This is our goal in the Centenerian tours. Learn from the details and the whole will make sense. It is not about bucket lists. It is about the deep connections and relationships you develop while you are in Sardegna.
This is the goal of our tours.
Sardinia is almost as large as Sicily but has five times fewer people. It has four distinct languages, each rooted in a different corner of the island's ancient past. Its culture — shepherding, winemaking, artisan food, a relationship with land that goes back four thousand years — produces something rare: a place where family, community and the rhythm of the seasons still come before everything else.
It is not a museum of the past. It is simply a place that never forgot what mattered.
We don't sell packages. After a conversation about who you are and what matters to you, we build something around that.
12 days during the harvest season. Pick grapes at Michele Cuscusa's organic farm. Press olives in the Sulcis. Watch shepherds make cheese at mountain outposts. Dine in Sardinian homes. A masterclass in the island's three great traditions — at the vine, not the counter.
See the Shepherd's Experience →We divide the island into 4 quadrants and stay 2 to 3 nights in each. Sardegna 360 covers the fundamentals of Sardinia — the terroir, the archaeology, a bit of hiking, beach combing and wine, cheese and olive oil.
Start with a conversation →Imagine playing golf in the morning alone on spectacular golf courses with the constant breeze and view of the Mediterranean sea, and visiting a vineyard and eating the best meal of your life in the evening. That is golf in Sardegna.
Handicap optional. Appetite required. →Travel to the towns of Sardinia's rarest pastas — Filindeu, Lorighittas, Culurgiones — and make them with the grandmothers who carry the tradition. Not cooking classes. Afternoons in someone's home.
Enquire →Meet the people of central Sardinia who live past 100. Study their wine, food, rhythm and outlook. Sardinia has one of the highest concentrations of male centenarians on the planet — not by accident.
Enquire →The best decision of my life was to move to Sardegna when I was 22 years old. On this tour we show you Sardegna, speak with expats, show you investment opportunities and hold your hand if you want to move here.
Enquire →Jon with you 24/7. We build your custom itinerary and travel the island with you. Everything arranged, nothing to think about.
Same itinerary, you drive. We're available 9am–8pm on WhatsApp and 24 hours for emergencies. Our physical presence wherever and whenever you want it.
We build your perfect itinerary and make all the bookings. You travel independently with our network and knowledge behind you.
Every tour has one unscheduled half-day. We never know in advance what it will be.
This is the day our guests talk about most when they get home.
In the summer of 1990, I was a graduate student at the University of Michigan. I'd met a Sardinian while cooking at an Italian restaurant in Ann Arbor, and on something close to a whim, I followed his suggestion and got on a plane.
Within days, a group of strangers took me to the east coast — wild limestone cliffs dropping into beaches of white, smooth stones and water so clear it seemed invented. Every afternoon, the wife of one of my hosts arrived by Boston whaler with a pot of wild boar ragù, a whole prosciutto, a wheel of artisan cheese, and a bottle of the deep purple wine that researchers believe is one of the reasons Sardinians live longer than almost anyone else on earth.
One afternoon in mid-July, the sun at full force, the cicadas in full voice, lying on my back listening to the waves move the stones — I raised my head and told her: Fabiana, I'm not going back to Ann Arbor. I'm going to stay here and start my new life.
She insisted I go back and finish my degree. I did. Then I came back to Sardinia, found the place I was supposed to be, and never left. That was 35 years ago. I have two Sardinian sons. I know every corner of this island — the shepherds, the winemakers, the grandmothers who make pastas that exist nowhere else, the centenarians in the mountain villages who will tell you exactly why they're still here.
Over thirty years I have built a network of shepherds, winemakers, chefs, archaeologists and families that cannot be found in any guidebook — because it was built in person, one relationship at a time, over decades. I am an olive oil sommelier, a trainee wine sommelier, an avid golfer, and a father of two Sardinian sons.
Cagliari, Sardinia · Since 1990
Michele Cuscusa is a shepherd. That is how he introduces himself, and it is the most precise thing you can say about him — he is the son of the transumanza, the ancient shepherding tradition that has shaped Sardinian culture for four thousand years. He also makes wine, cooks as an agrichef, and runs an organic farm in Gonnostramatza with seven hundred sheep and three hundred goats.
The first time Jon met Michele, they sat down together and Michele picked up a pencil and began listing everything he could make from his milk. He kept going. He listed nearly a hundred products before he put the pencil down. A day on his farm is an entry point into an older world. Most guests leave Sardinia thinking about Michele.
Gonnostramatza, Medio Campidano · As seen on Stanley Tucci: Searching for Italy
Every year we produce a holiday box: a curated selection of artisan Sardinian products — cheese, olive oil, wine, charcuterie — chosen from the producers you would meet on tour. Inside: a full print magazine on Sardinia, with a recipe and the stories behind the food.
It is the best introduction to the island we know how to make. And for many of our guests, it is where the story begins.
Order the 2026 Holiday BoxNot a form with fifteen fields — a real conversation about who you are, what matters to you, and when you want to come. We'll build something around that. We take a maximum of ten guests per tour. Most dates fill through word of mouth.
Or email [email protected] directly