 |
| Seui, traditional cakes (photo by Joseph Deplano, journalist, Copyright © 2009, are reserved). |
"Different countries, different cakes that are." This saying also applies to Seui. In our country, most mountainous in the heart of Sardinia, in an environment that still remained untouched, it is still possible to find clean air and wholesome food. Browsing in gastronomy seuese go to get his sweet old tradition, which are still made according to recipes handed down from generation generation.
start our journey with "is pirichittus. This is sweet, round, made from flour, sugar, eggs, lemon and olive oil. Once baked and are covered with icing sugar.
Another delight of the palate seuese 's amaretto, which is packaged according to the traditional "classical" (spread almost all over the island) with almond paste, flour, eggs and sugar.
Equally known is also 'bread' and saba. " Namely small loaves made with flour, yeast, eggs, nuts, raisins, all worked well with the Sapa (mulled wine).
Typical of Easter and spring "is pardulas" can be made with fresh cheese (formagelle) or by ricotta. They appear as small cestinetti containing a filling of dough made of flour, or ricotta cheese, sugar and eggs.
"Is pabassinas" biscuits are made of a pastry made of flour, butter, eggs, sugar. All integrated with raisins, nuts. Once cooked on the surface is coated with a layer of icing sugar.
Among other sweet delights seuesi we can not forget Bianchini, made with egg white, and donuts of pastry, typical of the Sardinian tradition. (Giuseppe Deplano, copyright © 2011 - are reserved)
