Ingredients
SARDEGNA (SARDINIA)
A
o Acciuleddi - matessine dolci
o Amarettus
o Arandzada nugoresa
B
o Biscotti ai semi di finocchio
o Biscotti al cacao
o Biscotti buoni
o Biscotti gavoesi
o Bucce d'arancia
C
o Candelaus, almond dough covered with icing from Cagliari area
o Caramelita
o Casadina or Casadinas, Easter delicacy made with a thin puff pastry, stuffed with ricotta and raisins
o Cattas, Carnival sweet
o Ceci con sapa
o Chiacchiere
o Cocone bianco
o Cotognata
o Cozzuleddas, made for Feast of St. Anthony
o Croccante di mandorle e bucce d'arancia
o Cucciuleddi
F
o Flan di latte
o Frittelle di Carnevale
o Frisgioli
o Frisolas, Carnival sweet
o Frittellas de pane carasau
G
o Gatti, wedding cake
M
o Meringhe
o Minestra col miele
o Mostaccioli or Mustaccioli
O
o Orulettas, Carnival sweet
P
o Pane di sapa
o Panforte
o Pabassinos sapa, holiday bread
o Papassinas, almond cookies [for recipe see Italy Revisited/"Cookies with Nuts"]
o Pardulas, small cakes stuffed with sweet ricotta (for recipes see Italy Revisited/"Fiadoni"
o Pischedda, Easter delicacy
o Pirichitos, made for Feast of St. Anthony
o Pistiddu, a typical Sardinian sweet.
o Pizzinnas de ovu, Easter delicacy
o Pompia, dessert flavored with wild citron, candied peel and honey
o Prugne Sciroppate
R
o Ravioli di mandorle
o Ravioli di sangue
o Ravioli dolci di ricotta
o Rujolos, a type of nougat
S
o Sanguinaccio senza sangue
o S'aranzada, from Nuoro area, dessert flavored with orange candied peel, honey and almonds
o Seadas or Seadus, ricotta fritters [For recipe see Italy Revisited/"Calcioni"]
o Sebadas [For recipe see "Pastry Pockets"]
o Sevada
o Sos Coros, wedding cake
o Sos ruvioles
o Sospiros sos, nougat
o Su Ziddinu, weddng cake
o Suspirus
T
o Torta alle mele
o Torta di pesche
U
o Uggiandini
Z
o Zippulas, carnival fritters, sweet or non-sweet; the non-sweet ones are often made with sardines
Directions
Notes
Additions and/or corrections to the list of desserts are welcomed.
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