SWEETS
Amaretti
They are made of sweet and bitter almonds pasta, sugar, albums and grated
lemon. It has a brown colour and an oval shape; the surface is cracked and
crispy. They are often eaten in important occasions as marriages,
confirmations, baptisms etc.
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Bianchittos
They get ready with white of egg beaten to snow, sugar, toasted almonds in
pieces and flavoured with barks of lemon. They are produced on the whole
island in different shapes: oval, round - more or less decorated.
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Caschettes
Typical sweet of Barbagia, composed by a thin puff and a honey stuffing,
cinnamon, bark of orange, toasted and minced filbert.
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 Copulettas
Typical sweet of Gallura, stuffing of jam, sapa, honey and almonds. They
have a circular shape, covered by a layer of icing and decorated coloured
marbles.
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Honey
The spontaneous richness of flora with the meekness of the places supplies
to the bees the ideal ground to haul in every season. That'e why Sardinia
can brag a big variety of honey. The most important and precious one is
that of Arbutus, but as much perfumed and excellent are those of Card,
Eucalyptus, Asphodel, Rosmarin and of Chestnut.
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Mustazzolus
Typical sweet of Oristano with concentrated must, wheat flour, rice and
sugar. In rhombus shape, someone says that it may be the most ancient sweet
of Sardinia.
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 Pane e'sapa
Traditional sweet with concentrated must or sapa, walnuts, almonds, grapes,
of various shapes, square or circular. It is considered one of the best
Sardinian sweets.
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Papassinas
It has rhombus shape, formed by a bran risen mixture risen, with lard, eggs,
sultanina grape, pine nuts, walnuts or almonds and sapa.
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 Pardulas o Casadinas
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Pirichittus
It has a circular shape, remembering a snow ball, typical of the zone of
Cagliari. The ingredients are sugar, lemon and orange. The pasta is made
with eggs, olive oil and flour.
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 Pistoccus
They are made of bran, sugar, eggs, milk, lard and yeast. They have a
rectangular shape.
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 Sebadas
The unleavened pasta is worked with lard, that covers the fresh and
embittered cheese mixed to bran and lemon or orange bark. Its shape is
circular and it is fried in olive oil and covered with sugar or honey,
before eating.
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 Sospiri
It has a circular form with few centimetres of diameter, formed by a mixture
of minced almonds, sugar, lemon, water of orange flowers. Normally they are
wrapped in onionskin coloured paper, with jagged extremity. There are also
some varying, in which the sweets are flavoured with honey and covered by a
chocolate melting icing.
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 Tiliccas
Typical sweet of Gallura, which is formed by a puff of worked flour with
lard, with raised edges, honey stuffing, almonds, walnuts and sapa.
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Torrone
Prepared with honey, walnuts or almonds, whiten of egg; someone adds also
the york. It brags many estimators for its absolute excellence. The most
well-known is certainly that of Tonara.
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