Ingredients
The following list of traditional desserts SARDA includes names of cookies, cakes, fritters, holiday breads, pastries, pies and tarts in alphabetical order:
A
o Acciuleddi - matessine dolci
o Amaretti, almond cookies flavored with bitter almonds
o Amaretti d'Oristano, macaroons
o Amarettus, Sardinian almond cookies
o Anicini, Aniseed Cookies [for recipe see Italy Revisited/Cookies without nuts]
o Aniseed cookies [for a variety of recipes from different regions see Italy Revisited/Cookies without Nuts]
o Aranciata di nuoro, orange rind candy, using honey and almonds
o Arancita sarda, orange slices served with honey
o Arandzada nugoresa
B
o Bianchini, white meringue cookies
o Bianchittus, lemon flavored meringues
o Biscotti ai semi di finocchio
o Biscotti al cacao
o Biscotti buoni
o Biscottini with honey, cookies using wheat and corn flour (for recipe see Italy Revisited/Cookies without Nuts)
o Biscotti gavoesi
o Bucce d'arancia
C
o Candelaus or "Scandelaus," almond candies shaped into decorative figures such as flowers or animals, from the 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, chickpea sweet
o Chiacchiere
o Civraxeddas / 'Ogliastra, unsweetened Sardinian pastry envelops filled with pecorino cheese and onions, using yeast dough [for recipe see Italy Revisited/"Calconi"]
o Cocoeddi, sweet yeast bread or cake
o Cocone bianco
o Cotognata
o Cozzuleddas, made for FEAST OF ST. ANTHONY
o Croccante di mandorle, almond nougat
o Croccantini di nuoro, almond cookies using carmelized sugar, cut into little hearts or shapes, decorated with lace-style designs
o Cuoricini, cookies served at weddings, decorated with lace patterns
o Cucciuleddi
F
o Flan di latte
o Formagelle, ricotta sweet pastries
o Frisgioli
o Frisolas, Carnival sweet
o Frittellas de pane carasau
o Frittelle di Carnevale, CARNIVAL sweet fried dough [for a variety of recipes from different regions see Italy Revisited/ Fritters]
o Frittelle di pane carasau, fritters flavored with honey
o Frittura di Ricotta, macaroon and ricotta fritters
G
o Gatti, wedding cake
o Germinus, macaroons
M
o Maraviglias, carnival fritters
o Meringhe
o Minestra col miele
o Mostaccioli or Mustaccioli spice nut cookies [for a variety of recipes from different regions see Italy Revisited/ Cookies with Nuts]
O
o Orulettas, Carnival sweet
P
o Pane di sapa
o Panforte, special festive cake [for a variety of recipes from different recipes see Italy Revisited/ Holiday Breads]
o Papassinos, balls or candies made with almonds and walnuts
o Pabassinos sapa, holiday bread
o Papassinas, almond cookies [for recipe see Italy Revisited/"Cookies with Nuts"]
o Pardoline Dolci, baked sweet ricotta cheese pastries
o Pardulas, small cakes stuffed with sweet ricotta [for recipes see Italy Revisited/"Calcioni"]
o Pischedda, Easter delicacy
o Pirichitos or Pirichitttus, cream puffs 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, sweet ravioli filled with almond paste [for a variety of recipes from different regions see Italy Revisited/"Calconi"]
o Ravioli di sangue, sweet ravioli flavored with pig's blood [for a variety of recipes from different regions see Italy Revisited/"Calconi"]
o Ravioli dolci di ricotta, sweet ravioli filled with sweetened ricotta [for a variety of recipes from different regions see Italy Revisited/"Calconi"]
o Rococo cake, wedding cake decorated with lace patterns
o Rujolos, a type of nougat
S
o Sanguinaccio senza sangue
o S'aranzada, sweet from the Nuoro area, dessert flavored with orange candied peel, honey and almonds
o Scandelaus or "Canadelaus" almond candies shaped into decorative figures such as flowers or animals, from the Cagliari area
o Seadas or Seadus, ricotta fritters [For recipe see Italy Revisited/"Calcioni"]
o Sebadas, savory or sweet cheese-stuffed fritters, often brushed with honey [For recipes see Italy Revisited/ Calcioni]
o Sevada
o Sos Coros, wedding cake
o Sos ruvioles
o Sospiros sos, nougat
o Suspirus (Sospiri in Italian), almond cookies, originally flavored with sweet and bitter almonds, nowadays some recipes only call for sweet almonds -- there seem to be many variations (Some cookbook writers say sospiri are ball-shaped others say they are presented as slices....) (for a recipe see Italy Revisited/Nougats)
o Su Ziddinu, wedding cake
T
o Torta allae Mandorle, almond cake
o Torta alle mele, tart flavored with honey
o Torta di Albicocche, apricot cake
o Torta di pesche, peach tart
U
o Uggiandini
Z
o Zippulas, CARNIVAL fritters, sweet or non-sweet; the non-sweet ones are often made with sardines, the sweet ones flavored with honey
Directions
Notes
The list of desserts, which includes a number of traditional breads, pizzas and savory unsweetened pies, was compiled from a variety of sources, including Wikipedia. Part of "Cucina sarda." Additions and/or corrections are welcomed.
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