Travel guide

pan’e sapa and the pabassinos are autumn sweets whose main ingredient
is the sapa, slowly-cooked wine must, which in the past was also
prepared at vintage time.
Sardinia can boast a large variety of honey. The most sought-after is that
of corbezzolo (strawberry tree), although those of thistle, eucalypt,
asphodel, rosemary, and chestnut are of comparable flavour and taste.
Made with honey is the torrone (nougat), with the addition of walnuts or
hazelnuts, and egg white: the most renowned is that of Tonara.
The sebada is a disc-shaped frittella, made with a sheet of unleavened
dough kneaded with lard, inside of which fresh and sour cheese is mixed
with durum wheat and grated lemon or orange peel. It is cooked by
frying it in olive oil and sprinkling it, before serving, with sugar and
honey. The pirichittus, of round shape, remind of snow balls and are
typical of the area of Cagliari. The ingredients are sugar, lemon, and
orange. The dough is made with eggs, olive oil, and flour. Finally the
gatteaux, a crunchy sweet of almonds and honey, which may sometimes
replace the traditional wedding cake, and the typical sweets of Carnival:
the zippulas, doughnuts of flour and sugar, and the pillus frittus, tiny
ravioli stuffed with either ricotta or almond paste. The Sardinian gourmet
tradition, tied to its peasant culture, gives meat a primary role. Meat roast
on fire, in particular, is the leading dish. In order to ensure the
deliciousness of the roast, every single detail must be paid attention of
according to tradition: from the wood (usually juniper, yew, or oak) to the
place where the fire should be lit; from the spit, which must be from
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