Typical Sardinian biscuit, it represents the quintessence of genuineness: produced according to the traditional recipe of the island, with the use of fresh eggs, flour and sugar. The dukes of Savoy also owned the island of Sardinia between 1720 and 1860, so the tradition of making ladyfingers was established here as well. Light and tasty, the savoiardo sardo is a healthy and delicate snack and an excellent base for the preparation of desserts such as the classic tiramisu or the fresher version with fruits.
Sardinian savoiardo, also known as pistoccus or pistoccheddus, is a typical biscuit of the island tradition and has always been offered to accompany a good coffee (it is no coincidence that they are also called pistoccus de caffei).
The ingredients used for the making of savoiardo sardo are simple and genuine: flour, eggs and sugar. The preparation is just as simple and the original recipe is passed down from generation to generation of Sardinian families. Compared to the ladyfinger biscuits of the rest of Italy, the Sardinian ones are softer, less regular and slightly larger in size.