I recently spent a week long holiday in Alghero. My boyfriend and I stayed in a lovely self catering apartment, with a fantastic view of the sea from our bathroom window. Sunning ourselves to a brown crisp on the overcrowded beaches wasn’t for us; we spent most our time exploring what culinary delights Alghero (and near by Cities Bosa & Sassari) had to offer. Along our food quest we saw stunning coastlines & beautifully dilapidated buildings. We survived on a diet of super fresh seafood, locally grown fruit & veg, bread of all shapes & sizes, and an array of cakes. Here’s our holiday diary as recorded in the sweets we ate…
Some of the oddly shaped Sardinian bread on offer
On the aeroplane:
We brought along a few Jaffa marshmallow tea cakes to remind us of home. No overpriced Airport food for us (although I was seduced by the magnum ice cream vending machine that was calling out to me in the airport lounge…)
In the apartment:
A bit of improvisation in the kitchen, I made a peach cheesecake topped with cherry jam. I used amoretti biscuits & ricotta cheese, and really fresh & fragrant peaches.
Drunken night time snack in Alghero:
Cornetto – Italian croissant with a variety of sweet fillings. We had syrupy marmalade dripping out of our one.
Wandering through the streets of Bosa:
Canolo Siciliano – cream cheese frosting filling in a rolled cigar shaped tuile. This was far too rich for me & I could only take a small bite. Maybe if it hadn’t been warm & soft from the 36 degree heat, I would have liked it more.
On a budget – dessert from the supermarket:
Chocolate bombe, only €1.50 from eurospin. These were great, shame that our icebox wasn’t too effective so it became a bit soupy with ice bits.
Morning pilgrimage to the local bakery:
Funny looking bread & traditional pastries.
Copulettas Typical sweet of Gallura, stuffing of jam, sapa, honey and almonds. They have a circular shape, covered by a layer of icing and decorated coloured marbles.
Pardulas o Casadinas They are pretty star-shaped pies of thin, crisp pastry filled with a perfect, soft, golden mound of cheese, sugar and, unexpectedly, saffron, subtly flavoured with lemon or orange zest and occasionally peppered with raisins. These were rather tasty.
Picnic lunch in Sassari:
More traditional pastries – These was my favourite pastry by far – the red ones were feather-light doughnuts filled with crème patisserie and were absolutely delicious! After a lot of searching online, I came across a recipe for Sardinian saffron & potato doughnuts – I can’t wait to try making these! My favourite pastry by far…
Tiliccas: Typical sweet of Gallura, which is formed by a puff of worked flour with lard with raised edges, honey stuffing, almonds, walnuts and sapa.
Gelateria life savers:
We were tempted by an array of ice cream & sorbet, and 2 scoops cost the same as 1 scoop made it all the better to try everything. We had the following combinations:
Forrest fruits sorbet & Panna Cotta ice cream
Cookie Dough & Nutella icecream
Melon & Lemon sorbet
‘aperiti sesamo’ ice cream & strawberry frozen yoghurt
Splashing out on our last day:
Petit-fours from an up market patisserie. These had quite unusual & delicate flavors like rose, saffron & orange flower.