More than 1,600 confectionary companies and 1,200 workers in Sardinia to prepare, package and sell the sweets that will be served on the table at Easter and Easter Monday .
Confartigianato Sardegna provides the picture of the sector.
"Sardinians are preparing for an Easter without even remembering the restrictions by buying traditional products, in the name of goodness and authenticity", underlines Marco Rau , delegate
Food Confartigianato Sardegna, adding: «Among doves, eggs and typical sweets, there are those who have long since bought and ordered, and there are those who will do it at the last minute in one of the 421 artisan pastry shops scattered in every corner of Sardinia ».
Then the numbers: «In this first real post-Covid holiday, in Sardinia there are 1,122 sweet producers involved, of which 947 are artisans, while the pastry chefs involved are 555, of which 421 are artisans. The sum of these items brings to 1,677 the entrepreneurial realities of the pastry and sweets production, of which 1,367 artisanal, 81.5% of all businesses ».
«Once again this year the more traditional desserts are the masters, therefore colomba and eggs - continues Rau - and there is a return to the more traditional desserts: colomba with candied fruit and chocolate eggs are the most requested. In sales the relationship with Christmas is 1 to 10 but people get organized at the last minute. Compared to the December holiday period, there is a smaller variety of desserts, even if for those with a sweet tooth, Sardinian pastry shops prepare the pastiera, the chocolate colomba or other desserts not typical of the island».
«Compared to the past - resumes the food delegate of Confartigianato Sardinia - we are witnessing a last minute request: many orders are arriving in recent days. But the laboratories are equipped to satisfy orders just as they are able to make home deliveries, a service increasingly requested by customers, this time not due to the restrictions related to the pandemic but out of habit that has entered daily life".
