Sardinian Sweets and Cakes
The traditional Sardinian sweets are an important part of meals, and in many restaurants and agritusrismo a large platter of ‘Dolci Sardi’ will appear at the end of lunches and dinners accompanied by a local liquor normally Mirto ( made from Myrtle Berries).
There are a huge variety of cakes and sweets, and every region in Sardinia has its own recipes, ingredients and traditions for the production, nut in general the main ingredients are almonds and honey.
Here are a few types of Sardinian Sweets you may come across:
Sospiri
Sweet round dolci, made with ground almonds, sugar, honey and lemon, wrapped in paper and colored like candy.. famous sweets which come from the village of Ozieri.
Bianchini
or bianchittos, a type of meringue decorated with colored hundreds and thousands..nice 70′s throw back!, made with egg whites and sugar, and, optionally, almonds and lemon zest.
Gateau
Advisable only for people with strong teeth!! A hard sweet made with almonds and orange peel dipped in melted caramelised sugar forming a type of clear hard, but brittle toffee
Torrone
a typical Sardinian sweet, the most famous made in the village of Tonara,where a nougat festival is held every year. The Sardinian nougat is made from honey rather than sugar, so it is not white, but ivory and is made with honey and almonds.
Caschettas
Given to the bride on her wedding day, pastry as thin as the veil of a bride that contain within them honey, saffron, almonds and hazelnuts, this cake is especially prevalent in the Barbagia region, particularly Belvì and Aritzo the two villages vie for supremacy.
Formagelle
Formagelle is the collective name given to these sweets made from cheese. There exist many different varieties and names such as “pardulas” found throughout Sardinia. These are made from ricotta cheese flavored with saffron or other spices. Another dessert in this category is the “sebadas” a large pasta ravioli stuffed goat’s cheese the sebadas is fried then warm honey is poured over it.
If you have tried any of these, have discovered other types or even have a recipe to share please write to us in the box below. We will be constantly updating this section.