The traditional Sardinian sweets are not serving either the spoon, but from the tray. An integral part of meals, can not miss the conclusion of lunches and dinners in the name of tradition , and there is no self-respecting restaurant that does not serve them on the table after a meal accompanied by a local liqueur. There is a huge variety of treats , each island territory has its characteristic , and in any area they are assigned different names. To achieve these cakes are needed for certain products that can be “new” , but thinking about it just because these may appear ousted in time not so remote from refrigerators and pantries .
Saba , cottage cheese , almonds and honey , just a few ingredients and already there is riapropria of fragrances , flavors and scents of the magical island .
The City of Sip in 2011 certified ” cozzuli ” and them ” Birighitti ” with the DE.CO. ( Certification Designation Municipal ) witnessing the membership of their typical products. Besides these , however, in the area they are also produced other , including:
Their preparation is traditionally linked to autumn, when the raisin reaches the right degree of ripeness, but papassini is also associated with the coffee and the digestive and he often makes use also in the breakfast.
A Sip are achieved in two variants, with or without a hood, a garnish made with whipped egg and sugar, which are sometimes imprezioti with devils, dots of colored sugar with which to embellish the cakes.