Our Sardinian Sweets
Pardulas
The pardula is considered the most typical Sardinian sweet, it has very old origins in our culture and it has many versions depending on the place it comes from. Our Pardula...
Sardinian Amaretti
The Sardinian amaretto is without doubt one of the most appreciated Sardinian sweets. It's made of a paste of almonds and sugar which after the right cooking...
Tronchetti
Tronchetties are a quite common sweet in the culture of the whole island, they are small bites of paste made with hazelnut flour and raisins...
Gueffus
This sweet is one of the most characteristic of our culture. Inside the typical coloured wrap there is a soft bite...
Papassini
The name "Papassino" comes from the word "papassa" which in Sardinian language means "raisins", as well as almonds we use this ingredient...
Bianchini
A graceful crunchy sweet born from the mix between sugar and glair. In its soft heart it contains a lemon flavored cream mixed with some flakes...
Pizzichi
This sweet comes directly from our expertise in using almonds as the main ingredient in some of our typical Sardinian sweets. Soft bite made of...
Sardinian Cookies
A must of the traditional confectionery of the island, as well as a symbol of genuineness, it's made by two flower shaped pieces of...
Sugar Cookies
Friable shortcrust lemon flavoured, covered by a crunchy rind of sugar. The Sardinian Sugar Cookie as well as the classic Sardinian cookie is...
Pan'e Sapa
The Pan'e Sapa was considered in Sardinian culture as a poor sweet, typically produced for holidays, especially in the period between...
Sapa's cake
This sweet is another version of the pan'e sapa, in fact in some villages on the island they actually share the same name, this sweet is a soft...
Torelli
Soft shortbread hugs a heart of tasty apricot jam or sweet chocolate, perfect to deep in the milk...
Sardinian Sweets Mix
To Sardinian people who live far from home feeling nostalgic of the grandma's sweets, to the tourist fascinated by the beauty of our land or to that one who wants to...
