Bread and Sweets

Ogliastra is international-wide known for the delicacy and peculiarity of its bread and sweets, traditional handicraft products handed down without varying for centuries.

Actually, the preparation of the bread remains an art based on ancient local customs. In Ogliastra there are several types of bread, of the most different shapes and made with different kinds of flour. First of all, “Su Pistoccu”, thin sheets of crisp bread more or less cooked.

In occasion of celebrations, village feasts or other special events, the traditional sweets are prepared with simple and genuine ingredients such as dried fruit, honey, local cottage cheese and other cheeses, raisins and cooked must (called “saba”). The “seada” or “sebada” could be the most famous Sardinian sweet or dessert known outside Sardinia, it consists in two slices of dough filled with a stuffing of fresh ewe’s cheese and water, grated lemon peel and sugar, deep fried in very hot oil and sprinkled with sugar or honey.

Some other Sardinian characteristic specialities are the ‘amaretti’, prepared with a paste of bitter almonds and sugar, “is pardulas”, made of fresh cheese, egg yolk and saffron, “su pani ‘e saba”, a kind of sweet bread made of flour, walnuts, hazelnuts, almonds, raisins, sugar and sapa (cooked must), “is pabassinas”, lozenge shaped little cakes with dried fruit and raisins, “is piricchitus”, sweets made of almond paste covered with sugar, and then “gueffus”, “bianchittus”, “arrubiolus”” and many others, each one of them evoking traditions and legends and representing a sign for good luck.