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"The sea is only three kilometers away, and the mistral wind blows in all that the plants need, it brings the sea" explains Elvio Sulas, sitting on a wooden chair in the shade of an olive tree. A few steps away is the guest house, an open construction of stones and wood covered in ivy where visitors find shelter from the heat wave, drink a glass of wine, wait to taste the watermelons floating in the ancient stone basin.

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The neophytes reluctantly descend the steps giving access to the lavoriero, the cage in which the fish gets trapped. The murky water marks the depth on the T-shirts. The fishermen help them to welcome the net, which Paolo unravels and offers from the bank.