There is a wide variety of sweets: sebadas (a kind of pancake filled with fresh cheese and covered with honey), pardulas (small cakes filled with ricotta); they were once prepared for the Easter season, but now they are available all year round), bianchittus (small cakes made with egg white, chopped almonds and sugar), pirichittus (pastries made with flour, eggs and olive oil, then covered with sugar which gives them their typical white color), papassinas (elongated in shape, they are prepared with semolina, eggs, shortening, chopped almonds, raisins, and sapa, a cooked wine), zippulas (an Arab fried sweet made with shortening, flour, yeast, sugar and lemon peel); pane ‘e saba (a typical sweet prepared for feasts with cooked wine and the addition of water, semolina, raisins, pine nuts, and almonds, then decorated with colored balls of confectioner’s sugar), amarettus (the basic ingredients are egg white, sugar, sweet and bitter almonds, grated lemon peel; they are topped with a peeled almond), is gueffus (similar to the sospiri of Ozieri, they are balls made with a dough consisting of almond flour, sugar, lemon and orange petal water. They are individually wrapped in pink, white or blue tissue paper.
The colors are the same that babies wear when carried to the baptismal font so they are a must at the celebrations that follow the ceremony, when they are served in large baskets), candelaus (puff pastry with a filling of almond flour and sugar and orange petal water and covered with a sugar icing. They are wrapped in thin strips of paper the color of gold that takes on the most imaginative forms), gatto’ (it is prepared by cooking a large amount of sugar in a pan until it becomes fluid; then it is blended with honey, chopped almonds and pieces of dried orange peel.
When this is all well blended it is poured onto a slab of marble to harden it. While still warm, lemon juice is added to give it its typical fragrance. It is then cut into pieces).