Pardulas: The Traditional Sardinian Dessert 0 Comments

When thinking of traditional Sardinian desserts, pardulas hold a special place in the hearts of anyone who has had the chance to taste them. These little treasures of delight, made with thin pastry and filled with ricotta or cheese, represent not only a culinary delicacy but also a symbol of tradition, celebration, and renewal. Whether you’re tasting them for the first time or they’re already part of your cherished memories, pardulas remain a true symbol of Sardinia, a land that comes alive through its authentic flavours and timeless hospitality. These treats are connected to the Earth and the Sun, with their shape resembling a small sun, symbolizing rebirth and the fertility typical of Spring.

Also known as "formaggelle" in some regions of the island, pardulas are closely associated with the Easter period, but their irresistible taste makes them a favourite year-round. Let’s explore the history, ingredients, variations, and fascinating details of this dessert, which carries the scents of ricotta, saffron, lemon, and orange, evoking the Mediterranean aromas of the island and encapsulating the essence of Sardinia.

They are a perfect example of how Sardinian cuisine honours local ingredients. For the Pastry: durum wheat flour, lard (or butter), water, and a pinch of salt. This combination creates a thin yet sturdy dough, perfect for holding the filling. For the Filling: fresh sheep ricotta, sieved to achieve a smooth, creamy texture. Grated fresh cheese (pecorino or goat cheese) for a more intense flavour. Sugar, saffron, and citrus zest (lemon or orange) give pardulas their unmistakable aroma. Eggs, which bind the filling and make it soft.

Making pardulas is more than just a recipe; it’s a ritual that often involves the entire family. First, the dough is prepared, as said, by kneading the flour with lard, water, and a pinch of salt until smooth and elastic. The dough is then rolled out thin and cut into small discs. For the filling, ricotta is mixed with sugar, saffron, citrus zest, cheese, and eggs to create a homogeneous and soft mixture. Saffron, also known as "the gold of Sardinia", is a key ingredient that gives pardulas their golden colour and unique fragrance. A small amount of filling is placed on each pastry disc. The edges are pinched to form a star or flower shape. The pardulas are baked until golden brown, during which the filling puffs up slightly, creating a light and inviting effect.

Each region of Sardinia has its own version of pardulas: made with ricotta or cheese, sweet or savory. For instance, Grazia Deledda described a savory version as “flattened pasta with crimped edges containing fresh cheese mixed with salt and saffron”. Some versions include honey for added sweetness or feature raisins or pine nuts. Traditionally associated with Easter, pardulas have become a special treat for various celebrations. Their aroma fills Sardinian kitchens, and each family has its own recipe, passed down through generations.

The name "pardulas" likely derives from the Latin word "pārdus" (leopard), perhaps referring to the golden spots created by the saffron on the surface. In some parts of Sardinia, gifting pardulas at Easter is a symbolic gesture to wish prosperity and happiness.

Near the Gabbiano Azzurro Hotel & Suites in Golfo Aranci, you can find pardulas in local bakeries and pastry shops—an unmissable culinary experience.

Written by Daniela Toti