All news about Sweets In Sardinia

The torrone from Barbagie and its conquest of Italy

The torrone it is one of the characteristic sweets of the Barbagie, even if nowadays it is easy found in the large part of Sardinia (and even in other localities of Italy) thanks to the peddlers (...)

Sweet almonds inside Iglesias pills

Iglesias pills: called in this way because of their shape similar to small tablets(...)

Pane conciu, a "poor" dish from Ogliastra

Pane conciu (conciu Bread): a special recipe typical of some localities in Ogliastra, such as Jerzu. It is one of the many "poor" dishes of the local tradition (...)

L'ous de buciaca, old Catalan sweet

Ous de buciaca: is another typical sweet of Alghero, which dates back at least to the Seventeenth century. It has the shape of a circular(...)

Anise bread, "focaccia" of Alghero

Anise bread: do not confuse it with the “anicini”, typical little sweets quite popular in Sardinia. Anise bread is a specialty (...)

Le tiliccas, a sweet from Gallura and Logudoro

Tiliccas: typical sweets from Gallura and Logudoro. In one side, the sweet paste is prepared with durum-wheat semolina, water, honey, dried rind of orange (or lemon), peeled, chopped and toasted almonds.(...)

Frisgioli longhi, the “frittelle” of Gallura

Frisgioli longhi: are the traditional “frittelle” of Gallura. The recipe is very simple: flour, water, salt and baking powder. Firstly, put the ingredients together. Then put the amalgam into small portions (...)

Sa pompìa, a citrus that grows exclusively in Baronìe

Sa pompìa: is a typical speciality that stands out among the other sweets produced in Siniscola, it has also been recognized by the Slow Food international organization. Sa Pompìa is a citrus (...)

Sa Carapigna, a traditional sherbet from Barbagie

"Sa Carapigna" is not a sweet, but an example of home-made traditional ice cream from the mountains. In fact, at least since the Seventeenth century in the heart of Barbagie, this kind of sherbet(...)

The Mustazzolus and the tradition of Oristano

The mustazzolus, big sweets with rhomboidal shape, though typical of the province of Oristano, are nowadays are sold in all Sardinia. It is a mixture(...)

Aranzàda: honey, orange peel and almonds

Aranzàda: it is a sweet made of orange peel, almonds and honey. Thin strips of orange peel cooked at lenght in honey(...)

The Anicini flavored with Sardinian liqueurs

Anicini: called like this because of the taste given to them by anise seeds and often from liqueur(...)

The Gattò, a French name for a crunchy Sardinian sweet

Gattò: is a crunchy sweet made of almonds, which is widespread all over Sardinia. After coating it with sugar, when it is still warm, add chopped rinds(...)

The Pan'e saba from the cooked must

Pan'e saba: also called bread of sapa, from the name of the cooked must that is kneaded with flour, fresh yeast, water, walnuts and chopped pine nuts, cloves of carnation (...)

Amaretti, when the sweet join the sour

Amaretti: are widespread all around Sardinia, even if those produced around Oristano are probably the most renowned. A mixture of eggs, sugar and almonds (sweet and sour), often (...)

The Pirichittus go well with Vernaccia wine

Pirichittus: sweetly envelopped by a velvety taste of sugar and lemon. They usually have an irregular spheroidal shape. (...)

Sospiri of Ozieri dressed in their Sunday best

Guèffus are produced in all the Island, but their name varies from zone to zone. For example, in Ozieri, they are called Sospiri and are considered the confectionery speciality of that small city (...)

Candelaus of almonds and icing

Candelaus: typical sweets of town festivals, made with almond paste, sugar and covered with icing(...)

Bianchittus, little curls of foam

Bianchetti: in some zones of the Island, they takes other dialectal denominations (for ex.: bianchittus). They are sweets made of sugar and egg white , sometimes (...)

Le sebadas, typically Sardinian cake made with cheese and honey

The sebàdas are one of the most appreciated Sardinian typical sweets. They are part of the pastoral tradition of the Barbagie, but they are also widely spread everywhere in Sardinia. (...)

Pardulas or casadinas, the name changes but not the substance

Pàrdulas (or casadinas): sweets made of semolina, lard, sugar, eggs and cheese (slightly suer) or ricotta cheese, saffron, pieces of lemon and orange's rind, sometimes covered in icing sugar. (...)

Is pabassinas, enormous differences from zone to zone

Pabassinas: called also papassinas, according to the geographic areas, have common ingredients in all the recipes ( pieces of almonds, sultana, flour, sugar and eggs, all decorated with icing) but in certain parts (...)

The sweets of the festivities, small art works that carry joy

Sweets prepared for festivities and special events, such as weddings and baptisms, but also for every day consume. Simple sweets or made in artistic shapes similar to sculptures and jewels (...)