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Ingredients: 12 eggs, 1 and a half bags of Bertolini baking powder, 600 g of Sardinian flour, 5 cups of sunflower oil, 1 bag of vanillin and 2 further cups of sunflower oil at the end.

Method: put 6 eggs, 2 cups of oil, one and a half bags of baking powder into a food processor and mix everything together until the dough is well-worked, put everything into a food mixer and slowly add the 600 g of flour. The remaining 6 eggs must be blended with the last 5 cups of oil, and the bag of vanillin and then add a little flour to everything, the dough must be worked for at least one hour. Moisten with a little oil, and to achieve the Pirichittos shapes make 12 cm rolls by hand with some oil to moisten. Cooking time is 30 minutes at 280°.


Ingredients: 500 g of flour type 00, 10 g of baking soda, 80 ml of milk, 450 g of caster sugar, almond extract to taste, 1 glass of water, 2 eggs and one egg white, 100 g of shelled almonds, sprinkles or decorative beads, 200 g of lard, 125 g of sultanas.

Method: Mix together the flour, 200 g of sugar, lard, eggs and almond extract. Separately, heat the milk adding the baking soda and mix thoroughly. When the milk is warm enough, add it carefully to the dough working it with care. Mix in dried raisins and ground almonds; knead until a smooth consistency, and then leave in the fridge overnight. Once rested, roll the dough with a rolling pin and, with a wheel or a knife, make some diamond shapes and place in a baking tray lined with baking paper and bake at 180° for about 15 minutes. While the “papassini” are cooking in the oven begin to prepare the icing.

Whisk the egg whites until stiff. Separately, dissolve the remaining 250 g of sugar in water mixing carefully and bring to the boil. When the sugar begins to spin, pour it slowly onto the whisked egg whites, continuing to mix until the icing forms.  Spread the icing onto the biscuits (once removed from the oven and leave to cool). Decorate with multi-coloured sprinkles.


Ingredients: 500 g of peeled almonds, 50 g of bitter peeled almonds, 500 g of caster sugar, 5 egg whites, 1 lemon, ½ bag of vanillin.

Method: Put the almonds in a mixer together with the sugar (weighed) and grind until reduced to a powder, it must have a very fine but grainy consistency. Put the ground almonds into a bowl with the sugar which must be 400 grams altogether (consider also that used in the mixer). Add the zest of half a lemon and the vanillin and mix well, then add 4 lightly beaten egg whites with a fork (not stiff), knead and if the mixture is still very dry add the other egg white. Shape into balls and coat in caster sugar, place in a lined baking tray and leave to rest for 20 minutes. Place an almond or a glace cherry on each amaretto and then bake in a preheated oven at 160°C for 20 minutes.


Ingredients: 3 egg whites, 300 g of sugar, almonds peeled and baked in the oven (the almonds must be thinly cut and the quantity is as desired), a little lemon zest.

Method: Work the egg white into the sugar until it becomes hard, and finally add the almonds and the grated lemon zest to everything. Cooking time is 30 minutes at a low temperature.


Ingredients: 6 eggs at room temperature, 100 g of sugar, 100 g of flour, the grated zest of one lemon, lots of icing sugar to cover.

Method: Separate the egg whites from the yolks. Beat with a whisk the egg yolks with half of the sugar until the mixture becomes light and frothy. Add the finely grated lemon zest.

In the other container begin to whip the egg whites, once they begin to stiffen add the other half of the sugar and whip.  Add the egg whites a little at a time to the egg and sugar mixture mixing gently from top to bottom in order to get a very light mixture. Mix in the sifted flour, a little at a time, mixing gently by hand. Fill a sac a poche with a smooth spout of about 1.5 cm in diameter and on a baking tray create elongated biscuits,  repeat several times.  Bake in a preheated oven at 160°C for 20 minutes until lightly golden.


Ingredients: 1 litre of must, 200 g of semolina, 1 grated lemon zest, 1 grated orange zest, 2 teaspoons of star anise, 5 cloves and a little essence of chocolate cream.

Preparation of the must: boil the must and at the beginning of the boiling process add the grated lemon and orange zest, star anise and the cloves. Leave to boil for a short time, and then pour in the semolina until it thickens.

Method and ingredients for the pasta: 200 g of lard for every kilo of flour 00 and 2 vanilla pods. Make the dough with a little milk, water and the 2 vanilla pods.