The idea comes from some local artisans . To revive and promote the ancient quartese sweets , those less known than gattò, pastissu and amaretti.
And so here is Su Siddini a poor dessert based on stale bread, sapa, orange peel and almonds , brought back into vogue in the context of the archeology of taste initiatives.
The dessert is back in the limelight thanks to the research and passion handed down by the old confectionery masters, including the king of the sugar castles Luigi Sitzia , who in a book published almost twenty years ago had revealed the secrets of the ancient dessert and many others traditional recipes .
A delicacy rediscovered today by the Sitzia's pupil, the confectioner Annamaria Sarritzu , who in her laboratory in via Francia prepares and bakes Su Siddini, whose recipe is heading towards a path of enhancement and recognition of local typicality .
An important process encouraged by the administration, explained the councilor for productive activities Rossana Perra , “for the identity and enhancement of the territory. The hope is that one of the oldest products of the Sardinian tradition will return to be present in the tables of the Quartesi and find an important outlet also in the tourist market , with the hope that the ancient original recipes will be increasingly rediscovered and taught to future generations " . Quartu has always been an excellence in terms of sweets, which have also crossed the borders of the territory and even arrived in the Vatican directly from the hands of the sisters Maria and Nuccia Piccioni .
