La patisserie typique de la Sardaigne

The shapes and the preparation techniques of these cakes are sometimes similar to those of Sardinian basket weaving, jewellery and terracotta.

Good examples are candelaus, delicious cakes of all shapes (birds, shoes, decorated goblets with icing embroidery) and Barbagia caschettes, tiny masterpieces of pastry that is thin enough to be almost transparent. A typical product of Barbagia is torrone sardo, a sweet made of honey, dried fruits and egg whites.

In Sardinia every anniversary has its own sweet cake, made with the traditional ingredients of old peasant recipes, mixed with the fragrances and the delicacies found in the countryside, such as cooked must, honey, almonds, ground citrus fruit rind, wild fennel seeds and saffron. The same ingredients are mixed together differently in different towns so that many unique little masterpieces are prepared.

Sardinian honey is a high quality honey due to the richness in flowers and the lack of pollution on the island. It is mainly produced by family-run business which work in accordance to the traditional methods.

- Asfodelo honey: light colour and delicate flavour, antispasmodic and anti-catarrh.

- Corbezzolo honey: sharp flavour and bitter taste, very useful for breathing apparatus diseases, especially for bronchial asthma.

- Cardo (thistle) honey: intense smell and strong taste with bitter aftertaste. Anti-anaemic.

- Eucaliptus honey: amber-colour, intense smell, sharp and persistent flavour, balmy. It's a very good remedy for colds for its soothing, anti-spasmodic and anti-catarrh properties.

- Rosmary honey: very light colour with scent of vegetable oils. It is recommended as slow liver-stimulant in case of liver failure or against the acidity and the burning sensation of gastric and duodenal ulcer.