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Pardulas are one of my favorite Sardinian dessert, especially good with a cup of coffee or some limoncello.
They look like cupcakes, with a 'cup' also made of dough, and they are filled with ricotta, saffron and citrus zest.
Panadinas are similar to empanadas in concept: a shell made of bread around a yummy filling.
Most of southern Italy was under Spanish rule for centuries and so many dishes have a common origin.
Panadas can be fairly large, but here we show small ones, that can be served as a snack, appetizer or with an aperitivo at a party.
A dish typical to Sardinia and Sicily, it is simple to prepare. Bottarga is made with cured eggs from the Gray Mullet fish.