Diving Club

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CARLOFORTE AND ST. PETER'S ISLAND


Carloforte (U Paize, "The Land", or Carlofòrte in the Tabarchino language) is a town of 6,420 inhabitants in the province of Carbonia-Iglesias. It is located on the island of St. Peter, in the sub-region Sulcis-Iglesias, in Sardinia; the island, which ranges in width 51 square kilometres (19.7 sq mi) is located about 10 km from the coast of Sardinia, and, together with the nearby S. Antioco's Island and with other small islands nearby, is part of the Archipelago of Sulcis.


Carloforte appears in the list of "The most beautiful villages in Italy": being here gives the feeling of joining one of the many charming villages of the Italian Riviera, thanks to the architectural style of the buildings and the many "carrugi", typical narrow alleys and arcades. In 1738 the island was, in fact, settled by a group of "Pegliesi", Genoese mariners who had previously settled themselves in the Tunisian town of Tabarca; ever since, it has kept an extremely durable link with Genoa, maintaining the strong traditions and customs of Liguria. The dialect spoken in Carloforte is called "tabarkino", a slight modification of the Ligurian one. You can taste the typical pesto and focaccia and discover a cuisine enriched by Sardinian and Tunisian influences.


With a extremely charming nature and landscape, the "green island" is covered in fantastic pine groves, alternating with Mediterranean vegetation. Its shores are beautiful and very varied: spectacular white sandy beaches, high and steep cliffs on the north and west coast. St Peter's Island is the habitat of the "Eleonora's Falcon", a rare species, which during the summer nests on cliffs before tackling the big trip to Madagascar, where it will spend the winter.


Another notable feature of Carloforte is the age-old tradition of tuna fishing. Every year, during the spring, the nets are let down in the "tonnara", one of the few still existing and working in Italy and in the entire world. Every year the island revives the ancient ritual of tuna, that has come down to us almost unchanged, retaining the charm of a tradition handed down over the centuries.