Sweets

Fragrance and sweetness of the casadinases, typical cheese dessert

Greedy temptation
The almond tree blooms in winter, and the Sardinian desserts owe a lot to the fruit from the tree: the almonds, sweets and bitter, are the base of numerous specialities.

Copulettas, typical almond cakes from Orgosolo

Almond tastes
Almonds are the main ingredient in Sardinian confectionery. The "mustazzolèddu", a round iced cake sprinkled with silver balls, are characterized by a very pleasant and delicate taste.

Carnival cakes
Carnival cakes, for carnival celebrations in Sardinia typical sweets are made with defined and precise tastes. The "cruxioneddu de mindua", also known as "culungioneddos de pendula", are sweet almond ravioli covered with thin pastry layers. They are of a pale yellow colour.

Cheesy delights
Cheese based desserts; the taste of cheese makes Sardinian desserts a speciality with a difference. "Pardulas", also called "formagelle" and "casadinas", are the most famous. The base is fresh ricotta or fresh pecorino, they are found all over the regional territory.

Honey specialities
Honey, a strong speciality used as a compliment to some traditional confectionaries. The desserts called “sos pinos", diffused especially in the Goceano area, are fried after being worked with honey.

The taste of sapa
Tastes of “sapa”, cakes using a sapa base cheer up many different occasions and feasts. Sapa comes from prickly pear juice or grape juice. When cooked it becomes brown syrup with a pleasant taste. Among the specialties that are worth mentioning is "pain 'e samba", a particularly widespread cake in the areas of Campidano and Nuoro.

Torrone
Torrone (nougat) is a delicious honey based bar made of egg whites, lemon peel and toasted almonds or toasted walnuts. Its etymology derives from the Latin "torrere", that means "to toast." The most famous production areas are Tonara, Aritzo, Guspini, Desulo and Pattada.