2024

DITRIZIO PASTICCERIA

Patisserie

This pastry shop is a Cagliari institution. There are many, but this one surpasses the rest. Legend has it that Piero Ditrizio was the pastry chef who conquered Cagliari in just 5 months of opening during the pandemic. Piero turned away from "dry" Sardinian pastry and opened up to the world, offering classics from every country. Many ingredients are local, however, such as honey, fruit and eggs. The butter is French, as is the vanilla; the pistachio paste is from Sicily. A must-try!

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2024

IL GELATO ARESU

Glacier

A very small gelateria but one of the most appreciated in the city. The very original perfumes follow recipes that have been around for a long time, using only fresh products. We advise you to taste apple-cinnamon, pear with walnuts, banana with caramel and walnuts, chocolate with chilli or orange. For the more adventurous, there are even more unusual flavours, such as beer, pardula (Sardinian cupcake), tzatzíki, or wild fennel granita. Aresu also makes refreshing granites from March to October.

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2024

LE PLUS BON

Patisserie

We'll happily overlook the French mistake to check if the pastries sold here are the best in town. In any case, they are very appetizing and rather pop. The red fruits colour the chocolate cakes covered with mocha cream, pecan and pistachio chips cover the hot muffins... For Easter, the house perpetuates the tradition of the dove, a large brioche flavoured with chocolate, pistachio or almond. In addition to the pastries, you can stop in this futuristic setting to have a snack on the go.

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2024

DULCIS PASTICCERIA

Patisserie

This café dedicated to sweet and savoury pleasures is not lacking in charm with its antique furniture and eclectic decoration with a cosy atmosphere. From the home-made cakes that tempt you in the window, to the coffee with its intense aroma, to the selection of Sardinian wines to accompany salty miniatures, everything is good. If you haven't already done so, try the pardulas, those Sardinian mini cakes with ricotta cheese flavoured with saffron. The speciality is a pastry cream pie(torta della Nonna) that you can learn to make during a course.

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