Ricotta cakes Pardulas are a typical Easter pastry in Sardinia. However, they are so popular that they are available all year round. The small cakes are filled with ricotta, saffron, orange and lemon zest, and lard is used as the fat, baked until golden. The pastry base is also typically shaped like a star.
In Sardinia, I had the opportunity to taste Pardulas from the Corronca bakery, six cakes cost 4.50 EUR. If you see them, give them a try, you definitely won’t be disappointed.
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