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HOW TO MAKE PARDULAS
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Without a doubt, some selected as a symbol of Sardinia, Pardulas is a delicious explosion of contrasting tastes. Their goodness and fragrance have crossed both regional and national borders, a confectionery product appreciated worldwide and part of the PAT (Traditional Sardinian Agri-food Products).
The Sardinian island’s ancient identity is also expressed through these sweets, baked over the centuries by the
“druccere” teachers’ meticulous work. They continue to share with us these natural treasures to delight the palate. And in the ancient Sardinian tradition, dinner cannot mark its epilogue if the Pardulas do not appear on the dessert table. The complexity of this dessert varies in different elaborations according to Sardinia’s area where produced. Pardule or Pardulas with Arrescottu if you are in the Campidano area, with fresh ricotta as a base. In the Sassari territory they become Formaggelle or Casadinas.
INDIAN PUDDING RESURGENCE
In the 70s, you could find Indian pudding in many of the diners and restaurants in New England. Somehow with the introduction of newer and eclectic desserts, the pudding slowly lost the appeal. The British occupation was responsible for the novelty. The Brits seemed to enjoy something similar called “hasty pudding,” a concoction of wheat flour with milk or water cooked until it thickened. When wheat became scarce in New England, the early settlers began using cornmeal to substitute the grain. Hence the name of Indian pudding because the natives widely used cornmeal at the time.
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