Su pistoccu incappau is a traditional Sardinian dessert of sponge cake topped with a coffee and cocoa glaze. The cake is light, fluffy, and made without butter, oil, or yeast. It is often enjoyed for breakfast or as a snack, paired with coffee for a rich flavor.

The cake is prepared by whipping eggs and sugar until frothy, then incorporating flour and cornstarch. After baking, it is glazed with a coffee syrup made of sugar, coffee, and cocoa powder, giving it a distinctive taste and texture.