Carnival in Sardinia is much more than just a celebration. While the masks, dances and colors create a cheerful and lively atmosphere, the sweets of the Carnival in Sardinia become the real protagonists of this festival, bringing with them ancient flavors and traditions handed down from generation to generation.

 

In every corner of Sardinia, Carnival sweets take on different shapes, each linked to a unique local tradition. However, there is one common element that binds them all: the joy of sharing sugary treats during this festive season.

 

If you have Sardinian origins, your ancestors, depending on their country of birth, have certainly cooked and eaten the typical sweets of Carnival.

 

Fried Facts (Parafrittus or Parafrittos): Sardinian fried donuts are a soft dessert that conquers the palate of young and old. Prepared throughout the region, these desserts vary in detail depending on the area, with aromas of orange, lemon or even anise in Northern Sardinia.

 

Zeppole (Sas Tzipulas or Zippulas) and Long Pancakes: Zeppole, fluffy pancakes covered with sugar or honey, take on different shapes depending on the area. Flavored with saffron, orange or lemon, these delicacies are irresistible.

 

Gossip (or Lies): Similar to a classic Italian dessert, Sardinian-Sassari Chiacchiere are flavored with lemon zest and brandy. A famous dessert that delights the palate during Carnival.

 

Acciuleddi: Purple pastry sweets, typical of Gallura, the Acciuleddi are small braids fried in lard and then covered with honey.

 

Traditions and flavours in the different areas of Sardinia

Each area of Sardinia has its own specific traditions in terms of Carnival sweets, but the common passion for frying and sugar unites all these delicious creations. From Tempio Pausania to Oristano, from Mamoiada to Cagliari, the sweet specialties are diversified, but the common denominator is the enthusiasm for good food and the desire to share moments of joy.

 

Tempio Pausania: The Burning of King George and the Gastronomic Specialties

In Tempio Pausania, the Carnival takes on a particular dimension with the ritual burning of King George, a tradition that dates back to the eighteenth century. Among the gastronomic specialties, fava beans, pidichini, frisgioli longhi and mustazzolos, local biscuits.

 

Oristano: The Sartiglia and the Zeppole of the Carnival

In the center of Sardinia, Oristano is famous for the Sartiglia. Zeppole, originally from Cagliari, are the queens of desserts, along with the famous mustazzolos.

 

Mamoiada: Mamuthones and Issohadores and the Favata

Mamoiada, in the province of Nuoro, is the scene of a Carnival festival with ancient roots. The Mamuthones and the Issohadores, mysterious and evocative figures, dominate the celebrations. Favata, a fava bean soup, is combined with zeppole and red wine to create a triumph of flavors.

 

Cagliari: Zeppole, Syringate and the Tradition of Ratantira

Cagliari, with the Casteddaiu Carnival, offers a show of traditional masks such as Sa Panettèra and Is Tiàulus. The zeppole, typical of this festival, are soft doughnuts flavored with orange peel efil’e ferru. The ratantira, the sound of drums and bass drums, accompanies the parades and sweet delights such as syringates, zeppoline filled with custard.