Sweets & Pastries

Copulette typical Sardinian sweets are getting ready to bring good luck in baptisms and marriages. They consist of a thin sheet of paste in the shape of scallop breached and filled with creamalmonds and eggs. Today Copulette sweets are prepared throughout the year are consumed during all the holidays are good and sweet after a meal.

It is the "superclassic" in Sardinia. The delicate taste of almonds and the aromatic Sardinian honey are in perfect balance and our traditional recipe enhances that harmony of flavors. This is extra nougat contains a larger amount of almonds and Sardinian honey

Papassini Sardinian sweets are prepared during the Saints. They are made from flour, eggs, sugar, raisins, walnuts and almonds. They have a typical diamond shape and the top is sprinkled with icing. Today sweets are prepared throughout the year are consumed during all the holidays are good and sweet after a meal.

The Formaggelle are typical Sardinian sweets traditionally prepared during the Easter holidays. The Formaggelle are made ​​with a base of pasta and a filling of fresh Sardinian cheese with eggs, sugar and raisins. Today they are produced throughout the year and heat in the oven are a great dessert after a meal.
Weight: 450 gr.

Typical Sardinian sweet that contains between two sheets of pasta a delicate heart of cottage cheese and lemon zest. It should be eaten fresh in a frying pan with a lot of oil. Once cooked you can pour over honey or sugar as desired and you have to consume before the filling is still warm to cool and solidify. It goes very well with sweet wines and aromatic white typical of Sardinia.
Weight: 280 gr.