HOME Recipes

the best recipes to try

Of all the Italian regions, the Sardinia it is undoubtedly among those to be able to boast one one of the oldest and most varied pastry traditions. A land rich in history and culture that it traces and brings to its dishes and desserts centuries of pollution, encounters and different generations that over time have created the gastronomic heritage that we can enjoy today. Few ingredients, often linked to peasant cuisine, skilfully worked: it takes very little to bring a delicious dessert to the table and Sardinian pastry is ready to prove it.

Some examples? Let’s start with famous seadasalso called sebadas: typical of the northern region of Ogliastra and widespread throughout the island, these sweets are prepared with a puff pastry made from semolina flour, lard and water, stuffed then with led honey and served Again hotcovered with honey, a delicious recipe not to be missed during the Sardinian holidays and that we can easily prepare even in our kitchens.

From Cagliari to Nuoro, it’s not Easter without the pardulascrispy baskets of lemon-scented pasta, filled with creamy ricotta and decorated with colorful vermicelli: simple and spectacular, the cheese they rhyme with authenticity and taste.

Passed down from generation to generation, the recipe for fragrant Sardinian donuts filled shortbread cookies fragrant jama dessert of poor cuisine that never ceases to amaze and conquer all palates.

Region where you go, fried dessert you find and the Sardinian “continent” certainly could not miss the challenge: semolina flour, brandy and grated orange zest, a few minutes in boiling oil and it went with the zip breakthe typical zeppole days of Carnival, sweet and incredibly fragrant.

If you want to know more about Sardinian pastry and taste new flavors, you just have to follow our recipes and immerse yourself in the culture of this ancient island from the first bite.

1. Seadas (Sebadas): the recipe for the famous typical Sardinian fried sweets

Image

The seadasor sebadas, are the famous fried treats typical of Sardinian cuisine. Spread throughout the island, they are made with a dough made from semolina flour, lard and water, stuffed with Sardinian pecorino – which must be very fresh and slightly tangy -, cut into the shape of ravioli then fried in boiling oil. According to tradition, they are sprinkled with local arbutus honey, dark in color and slightly bitter, and tasted very hot and banners. The characteristic cheese flavor contrasts nicely with the citrus flavor of lemon peelfor an irresistible delicacy much appreciated by Sardinians and tourists who, once they arrive in Sardinia, are eager to savor it.

Read the whole recipe

2. Sardinian donuts: the recipe for traditional biscuits filled with jam

Image

The Sardinian donuts they are sweets made from shortcrust pastry filled with jam, typical of the island’s traditional pastry, now loved and appreciated almost everywhere. The particularity of these donuts is certainly the simplicity: a double layer of shortcrust pastry filled with a creamy jam. But pay attention to one detail: the shortcrust pastry is prepared with lard and not with butter and it is precisely this that makes donuts greedy and crumbly at the right time. The preparation of donuts in Sardinia is a real tradition and obviously each grandmother has her own recipe, we prepared them in a few steps and they definitely convinced us. Great for any occasion, donuts give your kitchen an intense flavor and we’re sure you’ll never stop making them.

Read the whole recipe

3. Papassini: the recipe for typical Sardinian sweets

Image

THE papassini, also known as pabassinas Where papassinos, are typical Sardinian sweets prepared on the occasion of All Saints’ Day, but also enjoyed the rest of the year. Among the most popular versions of this dessert is that of Ittiri, in the province of Sassari, but, in reality, all the recipes offered are similar. The main difference lies in the presence or absence of knowa cooked wine that is added to the mix especially in the region of Cagliari.

Read the whole recipe

4. Pardulas: the recipe for Sardinian casadinas

Image

The pardulasalso known as casadinas Where cheese, are typical Sardinian sweets prepared on the occasion of the Easter celebrations: crispy pastry baskets filled with soft ricotta, flavored with lemon and orange zest and saffron and decorated with colored sprinkles or simply icing sugar. For the preparation it is important to use a compact and dry ricotta, preferring that of sheep to that of cow. You can serve the pardulas after Easter lunch or bring them as dessert for the Easter Monday outing. Making them is very simple, here’s how to do it.

Read the whole recipe

5. Sardinian Zeppole: the Zippulas recipe

Image

The Sardinian donuts Where zippers are typical sweets that are prepared in Carnival period in Sardinia. These are fluffy and delicious sweet pancakes flavored with Saffronwhich can take the form of donuts you hate spirals: in the latter case, they are made by pouring the fluid mixture directly into the oil through a kitchen funnel, or with a pocket bag or bottleneck. There are two main variations: the Sardinian zeppole without potatoes and a version that involves the use of boiled potatoes, mashed and mixed into the mixture. For the preparation of the Sardinian zeppole, it is recommended to use a planetary mixer or mixer, since the dough must be worked well and for a long time; we also show you the process by hand. So here’s how to make these fluffy and delicious donuts.

Read the whole recipe

6. Pistoccus: the recipe for traditional Sardinian ladyfingers

Image

Pistoccos, pistoccheddus, coffee biscottos: what are we talking about? Sardinian ladyfingers! Delicate biscuits typical of the Sardinian tradition, prepared for the holidays or simply to be enjoyed for breakfasts and homemade snacks, it is no coincidence that they go very well with coffee or tea. Slightly different in shape and texture from classic ladyfingers, pistoccus are very simple to prepare and truly delicious. Like all traditional recipes, pistoccus are very simple biscuits made with few ingredients and it is certainly not necessary to be a pastry chef to prepare them: just follow the recipe and make sure to balance the ingredients. What are you waiting for? Your pistoccuses are waiting for you!

Read the whole recipe

7. Torta pardula: the Sardinian dessert recipe in a maxi version

Pardula Cake

The pardula cake it’s a sweet which is inspired by the classic pardulas, small typical delicacies of Sardinian pastry. A shell of violada pasta – a kind of shortbread made from durum wheat semolina and lard – contains a rich ricotta filling, flavored with saffron. The cake, when cooked, will keep one wet consistency and creamy, very similar to cheesecake. It can be served as a dessert at the end of the mealor attea timeand lends itself to being prepared comfortably in advance, even the day before: resting, in fact, will make it gain even more aromatic intensity and taste. Find out how to make it by following our recipe step by step.

Read the whole recipe

8. Milk flan: the recipe for the ideal Sardinian spoon dessert

Image

The milk flan Where timballa ‘and milk is a typical spoon dessert of Sardinian tradition, aesthetically similar to crème caramel but with a different texture. A simple and dal delicate flavor prepared with milk, sugar and eggs and cooked in a bain-marie. Once ready it will take let cool at room temperature then in the refrigerator for a few hours to get the right consistency. Serve it as dessert at the end of a meal or preparing it for a delicious to taste. Here’s how to make this simple and irresistible dessert.

Read the whole recipe

9. Myrtle liqueur: the recipe for homemade Sardinian liqueur

Image

The myrtle liqueur it is a traditional liqueur typical of Sardinia obtained from the berries and, in some cases, also from the leaves of the myrtle plant: an excellent digestive to be enjoyed after lunch, but also as an aperitif. For the preparation, ripe myrtle berries are used, left to macerate in alcohol at 90° for 40 days. They will then be filtered and, the berry flavored alcohol, will be added to a syrup of water and sugar and bottled. The myrtle liqueur, with its classic purplish blue color, can be tasted after 1 to 2 months of rest. Once ready, enjoy it chilled.

Read the whole recipe

Leave a Comment