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Sardinian sweets

Sardinian typical cuisine is not famous only for its magnificent dishes mixing pasta and seafood and many other. We invite you to taste, at least in a virtual way, some of the local traditional sweets.


There is a wide variety of traditional sweets from Sardinia. We present here some of them with a brief description.

Amaretti

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.

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.

Mostazzolus

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.

Papassinas

Papassinas
It has rhombus shape, formed by a bran risen mixture risen, with lard, eggs, sultanina grape, pine nuts, walnuts or almonds and sapa.

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.
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.
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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