Pardulas

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.