Mixedpickles - In The Bays Of Sardinia -

July and August are the "sweet pickles"—hot, crowded, expensive. May, June, and September are the "sour pickles"—crisp air, fewer boats, and a tangy freshness to the wind.

: The ability to drop anchor in "myriad secluded, serene bays" allows travelers to escape the high-season crowds found on land. Local Flavors mixedpickles - in the bays of sardinia

And yet, here in the bays of Sardinia, the two make an unlikely peace. Imagine yourself on a small, rented boat, anchored in a secluded cala —a bay so narrow the sun only reaches its floor for a few hours. You have, in a wicker basket, a loaf of pane carasau (the thin, crispy Sardinian flatbread), a hunk of pecorino cheese, a bottle of Vermentino kept cool in the sea, and a small, unlabeled jar of mixed pickles. The pickles are not local, not in the strict sense. They are a traveler, just like you. But they belong here. July and August are the "sweet pickles"—hot, crowded,

, the mind usually drifts to sun-drenched granite rocks and crystal-clear Mediterranean waters Local Flavors And yet, here in the bays

That’s a mixedpickles anchorage. And in Sardinia, it’s pure magic.