Sardinia Easter sweets: the taste of the tradition

The must-have ingredient is the egg, a symbol of rebirth. Must-have ingredient of the Sardinian Easter sweets: they will accompany you, with their taste and their fragrance, during your next Easter holiday in Sardinia (and they will make Easter Monday more special).

Pardulas

Also known by other names (such as formaggelle or casatinas), they are very delicate cupcakes prepared with cheese or ricotta, raisins and spices. Every part of Sardinia has its own variation of pardulas.

Su cocoi

Another famous egg-based sweet is su cocoi, very tasty and peculiar bread.

Pabassinas

One of the most characteristic Easter sweets of Sardinia. Also prepared on other occasions (such as All Saints), these sweets are similar to large biscuits made with flour, lard, eggs, raisins, almonds and/or walnuts.

Sa pippia

This bread has the shape of a doll with seven legs, each of which represents one of the days of Holy Week. Traditionally this bread was donated to children who ate one leg per day until Easter.

Mustazzoli

Typical of other Italian regional cuisines, it is the oldest Sardinian sweet, with a rhomboid shape, prepared with flour, almonds, sugar, eggs, lemon, cinnamon, milk.

Lazzaro

As you can guess (Lazzaro means “Lazarus”), the name comes from the Gospel episode. This bread has the shape of man dressed in shroud.

Among the typical Easter sweets, we must also mention nougat and amaretto. Which will make Spring in Sardinia really special.

Image source: Flickr.com/photos/francescobellu