The traditional sweets, ancient recipes passed on for generation. The simple ingredients of the rural and pastoral culture of Sardinia. Flour, eggs, sugar, honey, cheese. A land rich in traditions and full of sweets tied to these traditions. All Saints’ Day, Carnival, Easter. Sweets with ricotta cheese, almons sweets, biscuits, fried sweets, sweets with saba. Soft, fragrant, with and without frosting. The Amaretto biscuits, with their soft heart, the Aranzade, with their orange candied strips and almonds, the Bianchini, the sugar and egg white sweets cooked for Christmas, for weddings or baptisms, and the pastries. The Sa Gateau de Mendula and the Papassini, the traditional sweet with a thousand names made for the celebration of All Saints’ Day. The Savoiardi and Reginette. Sospiri, Tiliccas, Sa Sabas, the aromatic and fragrant cooked must, and the Copulettas. The torrone, the colombas, the pandoros and the panettones.
The Sardinian confectionery tradition declined frosting after frosting, almond after almond.
