La Sardinia has always been a region rich in culinary traditions and excellence and, to confirm this, it is also today puff pastry pizza. A delicacy from Cagliari, the typical pizza has been recognized PAT (Traditional Agri-food Product) by the Ministry of Agriculture, which has thus entered it in the appropriate national register. The result comes thanks to the tenacity of Annalisa Saddi of the Pasticceria Mariuccia, opened in Pirri in 1937. She who, with a long work of finding the documentation, presented the application for recognition to the Mipaaf. She collaborates with Saddi, the municipal administration and the Laore Sardegna agency.
What is the puff pastry pizza
Typical of the Sardinian capital, and present in practically all the bars and pastry shops of the city, the Cagliari puff pastry pizza is a sort of institution. Sardinians love to consume it a breakfast with cappuccino: during the aperitif. Or as a snack, or whenever a peckish surprises them. Round in shape, this specialty is made up of two layers of puff pastry which go to enclose a stuffing consisting of a savory sauce with capers or anchovies, at the discretion of those who prepare it. The link between the pizzetta and Cagliari it is really strong: those who live far from the city love to prepare it, and thus rediscover the flavor of their land in that taste.
Featured photo taken from the Cagliari Turismo Twitter page
