Bianchittos

Bianchittos e sospiri. Foto di Regione Autonoma della Sardegna, da Sardegna Digital Library

Within a strict tradition of festive treats, *bianchittos* (also known as *bianchinos*, *marigosos*, or *suspiros*) play a central role, embodying the quintessential ceremonial confection. Structurally similar to meringues, these sweets derive their name from the whiteness of the mixture—a color associated with purity—and are consequently served at baptisms, first communions, and weddings.

The composition of *bianchittos* relies on utilizing egg whites left over from the preparation of other pastries rich in yolks, such as *pardulas* or shortcrust pastries. Granulated sugar, finely chopped almonds, and grated lemon zest are added to this base. The preparation technique is simple yet tricky: the egg whites must be whipped with the sugar until the mixture becomes glossy, firm, and structurally sound. The almonds and citrus flavoring are folded in only at a later stage, using an upward motion to avoid deflating the aerated mixture.

However, the most critical stage of preparation is the baking process. Ideally, the *bianchitto* should dry slowly in the oven rather than bake in the conventional sense. This procedure—which is particularly challenging in traditional wood-fired home ovens—ensures the formation of a crisp outer shell, a soft interior, and, above all, the preservation of the white color. Finally, the pastry is garnished with a single whole almond, a few almond slivers, or *traggera* (tiny, multicolored or silver spherical sugar dragees).

Bibliography

U. Dessy, Sardegna: segni della cultura popolare. Quartu Sant’Elena, Alfa Editrice, 1983.
La cucina delle festività religiose. Milano, Accademia Italiana della Cucina, 2010, pp. 343-360.
Dolci in Sardegna. Storia e tradizione. Nuoro, Ilisso, 2011.
G. Marongiu, Mandigos, gustos e licanzas. Selezione di ricette della tradizione orale della Sardegna. Vol. 1, Cagliari, Agenzia LAORE, 2020.
Mandorlicoltura in Sardegna. Le varietà autoctone della Sardegna. Cagliari, Agenzia LAORE, 2021, pp. 40-57.
S. Paulis, Dolci in Sardegna. Nuoro, Ilisso, 2024

Update

10/9/2026 - 15:41