dough but with elaborate forms and decorations. The most well-known and appreciated ones can be identified with a religious holiday. “Pabassinos” and “tilicas” are associated with All Saints’ and All Souls’ Day. “Càbude” recalls Christmas, tied to an ancient ritual which dictates that the father breaks it on the head of the smallest child in the house then distributes it to the entire family. Numerous sweets were sold by hawkers on feast days, country holidays and food festivals. Themost well-known are “carapigna” and torrone, considered the street foods that Sardinians identify by. The origins of the carapigna, the ancestor of sorbets and granita, are Spanish. It was made with almond milk and cinnamon and was paired with small biscuits. It was considered a luxury product consumed by nobles in the 1700s, but with the arrival of machines to make ice and gelato, it fell into disgrace. Torrone, a product of the Sardinian mountainsides, is rich with walnuts, honey and almonds. Its origins are medieval, legacy of the Arabic domination, and it was made by spice vendors and torrone makers, then sold on the streets. True artisanal torrone made on the island can be found at country festivals. 36 TRADITION
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