Pardulas

01 / ABOUT THE DISH

About the dish

Pardulas are small, ricotta-based tartlets hailing from the Italian island of Sardinia. Depending on the area, their name changes: they are called pardulas in the southwest Sardinia, while in the area around Nuoro they are known as casadinas . Made with ground semolina, lard, ricotta, sugar, eggs, saffron, and grated lemon zest, pardulas are traditionally prepared for Easter. They are best enjoyed warm, dusted with powdered sugar.