Formaggelle

Casadinas di Sarule. Foto di Renato Brotzu, da Sardegna Digital Library

The term *formaggelle* refers to a family of Easter pastries found throughout Sardinia under various names depending on the geographical area: *pardulas* in the Campidano, Sulcis, and Oristano regions, and *casadinas* in Barbagia, Logudoro, and Gallura. The Italian term is somewhat imprecise, as not all versions contain cheese in the strict sense of the word. Indeed, while the Barbagia variant uses slightly acidic fresh sheep's or goat's milk cheese, the Campidano *pardula* uses sheep's milk ricotta. Local names, however, reflect this distinction: the *casadina* takes its name from *casu* (Sardinian for "cheese"), which makes up its filling, while *pardula* derives from the Latin *quadrula*, referring to the pastry's original square shape.

Structurally, the products of both traditions are nearly identical: a casing of *pasta violada* (durum wheat semolina worked with lard and water) cut into discs, upon which the filling is placed. The edges are folded inward with a series of regular pinches to form a characteristic crown—known as *spizzicorrusu* or *biccos*—leaving the filling visible in the center. With *pardulas*, baking causes the filling to puff up, creating a slightly domed surface, whereas the Barbagia variant remains flatter.

Differences between the two production methods lie not only in the filling's primary ingredient but also in the presence or absence of semolina within the mixture, the proportion of saffron used, and the final shape. Although these pastries are consumed daily today, their production is traditionally associated with Easter and women's work, concentrated during Holy Week, when they feature in the ritual exchange of gifts between families during holiday visits.

Bibliography

U. Dessy, Sardegna: segni della cultura popolare. Quartu Sant’Elena, Alfa Editrice, 1983.
Formaggi di Sardegna, a cura di M. Venusti. Cagliari, Agenzia LAORE, 2010.
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.
S. Paulis, Dolci in Sardegna. Nuoro, Ilisso, 2024.

Update

10/9/2026 - 16:03