(Pitzeta casteddaja, Pizzetta sfoglia, Pitzeta sfòllia)
Pizzetta Cagliaritana, also known as pizzetta sfoglia, is a small, round snack is crafted from layers of pasta sfoglia (puff pastry) and topped with a simple yet flavorful tomato sauce, often garnished with a caper and a touch of anchovy paste.
Its diameter typically ranges from 6 to 10 centimeters (2.5-4"), with a thickness of 1.5 to 3 centimeters (0.6-1.2"). The origins of pizzetta cagliaritana are somewhat obscure, with various legends suggesting it emerged around the mid-20th century.
Some narratives attribute its creation to traveling chefs or foreign recipes introduced during historical invasions, while others speak of a fortunate culinary mishap. Despite the mystery surrounding its inception, the pizzetta has become an integral part of Cagliari's gastronomic identity. Read more
Traditionally enjoyed at any time of day, from breakfast to late-night snacks, pizzetta cagliaritana is a staple in local bars and pastry shops. Its popularity is so profound that it has been recognized as a Prodotto Agroalimentare Tradizionale (PAT), underscoring its cultural and historical significance in Sardinian cuisine.
The preparation involves cutting puff pastry into small discs, adding a dollop of seasoned tomato sauce—sometimes enhanced with a caper or a hint of anchovy—then covering with another pastry disc. The edges are sealed, and the top is often brushed with beaten egg to achieve a golden hue upon baking.
The result is a crispy, flaky exterior encasing a savory filling, offering a delightful contrast of textures and flavors.
