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Desserts
In this section you will find only some of the most representative desserts of Sardinia. There is a much wider variety, linked to the territory and religious celebrations.
Amaretti
One of the best-known Sardinian desserts. The main ingredient is bitter almond, expertly mixed with sugar and egg whites. Almonds are often also used for the external decoration.
Bianchini
These are the Sardinian version of meringues. The mixture based on whipped egg whites is enriched with grated lemon zest and toasted almond granules.
Biscotto di Fonni
This is a sort of giant ladyfinger, originally 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
Desserts originating from Barbagia, they consist of a very thin pastry folded almost to form flowers, inside which there 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 dessert that used to be made on the occasion of weddings, the preparation of which 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 zest.
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.
Mustazzolus
This is a dessert with a long preparation that 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 basic ingredient of this dessert is sapa, that is, grape must cooked with flavorings, 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 balls.
Papassinos
This is a very rich biscuit made up of several ingredients, including raisins or papassa (from which the name of the dessert derives). It usually has a diamond shape and is decorated on top with a white glaze and colored sugar balls.
Pardulas
A dessert linked to Easter celebrations and made up 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 biscuits that are hard to the touch but crumbly in the mouth, covered with white glaze made from egg white.
Seadas
It is considered the most famous dessert 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.
Bianchini
Bianchini
Amaretti
Amaretti
Gueffus
Gueffus
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