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Our proposals

Albergo Diffuso Il Mandorlo is ideally located in the heart of the sardinian subregion of Marmilla, an area which offers a wide range of activities: EXCURSION AND NATUREARCHAEOLOGY AND CULTURE, ancient traditions such as the HISTORIC HOUSE MUSEUM, WINE & FOOD excellences, traditional FESTIVALS & EVENTS and outdoor sports such as BYCICLE TOURISM.

Excursion and nature

Archaeology and culture

Historic House Museum

Wine & food

Festivals and events

Acquatic Park




Festivals and events

Festivals and events

SAGRA DELLA MANDORLA
In September, each year, an important event dedicated to the almond – the typical fruit of the village – takes place in Baressa. The small village livens up and its inhabitants honour their pastoral heritage and traditions: arts and crafts’ shops are set up and the various stages of the almond processing is performed.

SAGRA DELLO ZAFFERANO
Just 4,5 Kilometers from Baressa, Turri is considered as the village of saffron. Indeed, it is among the first places in Italy for the production of the so-called “red gold”. The saffron festival takes place in Turri the second Sunday of November, during the flowering season. In this occasion, it is possible to visit the fields in bloom, be present at the processing of saffron and, finally, taste typical Sardinian dishes, obviously saffron-based ones.

SAGRA DEI RAVIOLI
An eco-event dedicated to ravioli has been taken place in mid-July for 17 years in Baradili – the smallest village in Sardinia just 2,6 KM from Baressa. The tastings’ protagonist is, of course, the filled pasta, prepared both in the traditional way as well as revisited according to exceptional Chefs’ innovative receipts. For this occasion, Ilidarab Water Park reserves special rates for visitors.

SAGRA DELLA FREGOLA
Every year in May, during Saint Daniele’s celebrations, an event dedicated to a typical Sardinian pasta made of small semolina dough similar to Couscous takes place in Gonnoscodina (7,2 KM far from Baressa). Sa Fregua is a Sardinian product probably of Carthaginian origins, which is known since ancient times according to several witnesses by roman historians. It is suitable for both simple, traditional dishes and for more refined ones, often prepared with seafood.