Le strade del gusto
Unique Food and Wine Tours in Sardinia
Desserts
LE STRADE DEL GUSTO@All Right Reserved 2026
Sardinian sweets are often created for weddings, baptisms, and patron saint festivals. Their preparation is a collective moment, where manual skill, symbolism, and conviviality intertwine. The decorations, especially on almond sweets, are true works of art: small flowers, braids, and motifs that recall the nature and spirituality of the island.
Amaretti
One of the best-known Sardinian sweets. The main ingredient is bitter almond, expertly mixed with sugar and egg whites. Almond is often also used for the external decoration.
Bianchini
They are the Sardinian version of meringues. The dough, made from whipped egg whites, is enriched with grated lemon zest and toasted almond granules.
Biscotto di Fonni
This is a sort of giant ladyfinger, originating from the small town of Fonni (in the province of Nuoro), but consumed throughout Sardinia. It is a soft and fragrant biscuit and is often used to prepare tiramisu. Excellent for dipping in milk, coffee, or tea.
Caschettas
Sweets originating from Barbagia, they consist of an extremely thin pastry folded almost to form flowers, inside which is a rich and tasty filling made of honey, almonds, orange peel, sugar, and saffron.
Copuletas
This is a little boat of very thin pastry, filled with sponge cake, almond paste, lemon zest, and a few drops of liqueur.
Corigheddos
This is a sweet that was made on the occasion of weddings, whose preparation was entrusted to the mother, mother-in-law, and godmother of the bride. The number of hearts produced was related to the social importance of the family. A thin heart-shaped pastry contains a soft and tasty filling made of honey, almonds, and orange peel.
Gueffus
These are small spheres of almond paste, very delicate and tasty, often flavored with myrtle liqueur. They are wrapped like candies in colored tissue paper sheets.
Mustazzolus
This is a sweet with a long preparation time, which rests for 15-20 days before baking. It is made with fine semolina, water, yeast, sugar, cinnamon, and lemon zest. It is finished with a light glaze brushed on top. It melts in your mouth.
Pani ‘e Saba
The main ingredient of this sweet is sapa, that is, grape must cooked with aromas, quince, and orange peel, until a sweet and dense molasses is obtained. In the dough made of semolina and water, in addition to sapa, walnuts and almonds, raisins, honey, candied orange, and eggs are added. It is often decorated with colored sugar sprinkles.
Papassinos
This is a very rich biscuit made up of various ingredients, including raisins or papassa (from which the sweet gets its name). It usually has a diamond shape and is decorated on top with a white glaze and colored sugar sprinkles.
Pardulas
A sweet linked to Easter festivities and made of a crunchy outer pastry with folded edges and a soft inner filling based on ricotta or fresh cheese, sugar, saffron, and orange or lemon zest.
Piricchittus
These are spherical-shaped biscuits with a crunchy texture. They are characterized by their glazing, which is done by dipping them in a still-warm syrup of water, sugar, and lemon peel.
Pistoccus Tostaus
They are also called Pistoccus de Cappa and are typical of the Campidano area. They are hard biscuits to the touch but crumbly in the mouth, covered with white glaze made from egg white.
Seadas
It is considered the most famous sweet of Sardinia. It is a disc of puff pastry filled with fresh, stringy cheese and orange or lemon zest. It is fried in boiling oil and then served still hot with a layer of honey on top.
Recognized as PGI in 2023, they represent an excellence of the Sardinian tradition.
