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History & Fun Facts

The Secrets
of Triei

4 curiosities and stories

01

The centuries-old olive groves

The agricultural landscape of Triei is defined by its olive groves: trees with twisted, hollow trunks that in some cases are 500 years old — silent heirs of a rural economy built on extra-virgin olive oil. The local cultivar, the Nera di Gonnos, produces an oil with a bold profile, slightly pungent, with herbaceous notes and hints of artichoke. The harvest, still largely done by hand, takes place between October and November and draws whole families into the ancestral ritual of the olive picking.

02

The Costa di Orrì: a treasure overlooking the village

A few kilometres downhill from Triei lead to the Costa di Orrì, a stretch of coastline where sandy coves alternate with limestone cliffs immersed in Mediterranean scrubland. The waters — turquoise and crystal clear — are among the least visited in all of Ogliastra, reached mainly by those who know the territory well. This discreet accessibility is one of the village's best-kept secrets and a privilege for those who choose to stay in Triei rather than the more celebrated coastal destinations.

03

Panoramic terraces and the view over Ogliastra

Triei is built on natural terraces overlooking the valley and the Gulf of Arbatax. The village terraces — some reachable along simple lanes through the historic centre, others accessed via paths through the olive groves — offer scenes of rare beauty: the turquoise sea in the distance, hills covered in scrub, the outline of the Supramonte mountains in the background. At dawn and dusk, these vantage points take on colours that no photographer can ever fully capture.

04

Oil, bread and conviviality: the table of Triei

The cuisine of Triei is that of the Ogliastrian hinterland: simple, seasonal, rooted in the land. Local extra-virgin olive oil is the common thread running through every dish — from seasoned carasau bread to meat-based main courses. Culurgiones are prepared at home for special occasions, with pasta made fresh and rolled by hand. In the autumn months, mushrooms and chestnuts enrich the table. Conviviality is an integral part of the meal: in Triei, you do not eat alone if you can eat together.

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