Sardinian Sweets: Pardule Campidanesi 250g

PARDULAS

Without a doubt, among the most iconic desserts of Sardinia, Pardulas are a must-try. These delicious puff pastry pastries with a filling that's a veritable explosion of contrasting flavors. Their deliciousness has transcended both regional and national borders, making them a confectionery product appreciated worldwide and listed as part of the PAT (Traditional Sardinian Agri-food Products).

The ancient identity of the island of Sardinia is also expressed through these tray-baked sweets, meticulously crafted over the centuries by master bakers who continue to provide us with true treasures to delight the palate. And in our ancient tradition, a meal cannot conclude without desserts like Pardulas.

The complexity of this dessert is best understood through the different versions it receives depending on the area of Sardinia where it is made: Pardule or Pardulas con Arrescottu if we are in the Campidano region and they are made with ricotta; Formaggelle or Ricottelle if we are in the Sassari area; or Casadinas if we are in the Nuoro area and they are prepared with fresh sheep's cheese instead of ricotta.

Different interpretations originate from a single, ancient recipe whose origins are lost in time, descending from the Greco-Roman “placentas,” small puff pastry tarts whose preparation and ingredients are even mentioned in Cato’s “De Agri Cultura.”

The etymology of the name Pardulas is uncertain. Some point to its origin in the Latin word quadrula, meaning square, which describes its geometric shape, while others, such as the poet and professor at the University of Aristan who uses the pseudonym "The Gardener," see its origin in partula, meaning "parturient." This connection may seem strange at first glance, but it's actually explained by associating the shape of a pregnant woman's belly with that of the Pardulas, generating the allegory of the soft dome that conceals the most precious soul of Sardinia, which will soon be revealed in that characteristic riot of fragrant flavors of saffron, lemon, and orange that pair perfectly with ricotta or cheese.

Literature has given us pages by important authors who have also spoken of the Pardulas in their narratives, and one of these is Antonio Gramsci who, in one of the letters he sent from prison to his mother, dreamed of reliving one of those lunches where the whole family gathered in harmony around “kulurzones and pardulas”.

At first glance, these sweets resemble a flower, a succulent little basket with edges decorated like a doily, an effect created by the ancient, handed-down gesture of pinching the pastry at the four corners during baking. The strong connection to their land and their traditions is an undeniable quality of the Sardinian people, and the perpetuation of this recipe after centuries is yet another testament to their love for a dessert that has magically transcended the barriers of time.