| Scano di Montiferro | |
| Official Name: | Comune di Scano di Montiferro |
| Native Name: | Iscanu |
| Pushpin Map: | Italy Sardinia |
| Coordinates: | 40.2167°N 43°W |
| Region: | Sardinia |
| Province: | Oristano (OR) |
| Mayor: | Antonio Flore |
| Area Total Km2: | 60.5 |
| Population Footnotes: | [1] |
| Population Total: | 1592 |
| Population As Of: | 31 December 2010 |
| Population Demonym: | Scanesi |
| Elevation M: | 385 |
| Postal Code: | 09078 |
| Area Code: | 0785 |
Scano di Montiferro (sc|Iscanu) is a comune (municipality) in the Province of Oristano in the Italian region Sardinia, located about 120km (80miles) northwest of Cagliari and about 35km (22miles) north of Oristano.
Scano di Montiferro borders the following municipalities: Borore, Cuglieri, Flussio, Macomer, Sagama, Santu Lussurgiu, Sennariolo, Sindia.
The municipality of Scano was populated since prehistoric times as shown by the recoveries in its territory of Domus de Janas and Giant's graves the presence of numerous nuragic installations. In the Middle Ages the villa of Scano belonged to the curatoria of the Montiferro, in the giudicato of Torres; in 1259, with the death of the giudicessa Adelasia, the curatoria was attached to the giudicato of Arborea. In 1410 the villa passed to the Aragonese and in 1421 was included in the territories subjected to the Catalan Zatrillas family.
The town rises to the slopes of the Montiferru, in one of the healthiest zones of the island up to 380m (1,250feet) above sea level, from which it is a few kilometers away. Built on the crater of an ancient volcano on basaltic rocks, its territory is spread on hills and valleys among which flow courses of water.
The highest mountain is "Sa Pattada", elevation 980m (3,220feet).
The typical dish is the timballa de arrosu, a timbale of rice with filled of meats and vegetables.
The cultivation of the olive trees and the grapevine offer a delicious oil and a very good wine. The bread and the sweets (amaretos, tiricas, pabassinos, bread of saba) is manufactured still with handicraft methods.
Among the cheeses is the casizzolu of the montiferru, from the characteristic shape of pear, derived of the bovine milk and the "pilotu", the authentic cheese of Sardinian sheep.