A dive into sweetness
Experience the delicious and creative atmosphere of a real artisan pastry workshop! Meet the Master Pastry Chef and take part in a cake tasting directly in the pastry shop marked “Due Torte Gambero Rosso” in Ghilarza in the province of Oristano.
What you’ll do
- Discover how an award-winning artisan pastry workshop works
- Indulge in a tasting of Sardinian and Italian desserts
Group Tour: 4+ people. For groups under 4 people, ask for a customized experience
Price per person: € 25
What to expect
I will welcome you in my pastry shop in Ghilarza in the province of Oristano to show you the laboratory where I create my sweets.
During the cake tasting, we will taste together some specialities of the Sardinian and Italian tradition: traditional Sardinian desserts such as amaretti, pabassini, pardule, pot-baked cakes such as cake, babà and panettone, a selection of Italian and French mignon cakes, semifreddi, pralines and other seasonal cakes that will be in production during the visit. A plunge into the sweetness of Italian and Sardinian desserts!
I have always adopted a simple but fundamental philosophy that you will find during the cake tasting: to work using only the highest quality ingredients. In fact, no industrial semi-finished products, artificial flavourings or margarine are used in my pastry laboratory.
| Where | Ghilarza, Oristano – 60 min from Cagliari and Sassari | ||
| When | Everyday – duration 40 minutes | ||
| Start time | Flexible start time by agreement with the Expert | ||
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Price per person: € 25 – minimum 4 people
Italia Delight allows you to book tailor-made food and wine experiences and foodie holidays with top Italian Food Experts.
- Create your own customised tour with the experience to discover Italian and Sardinian desserts.
The Food Expert:
My career as a pastry chef started more than 30 years ago, after having worked in my brother’s bakery shop. With great commitment and dedication, I had been training in the Sardinian pastry tradition and subsequently under the aegis of master pastry chefs such as Iginio Massari.
The genuineness of my creations is ensured by a careful selection of raw materials (butter, high quality flours, natural flavouring and mother yeast) and by the choice of typical Sardinian products, such as almonds, honey, ricotta and citrus fruits. A choice that has allowed our pâtisserie to offer modern desserts, but in the wake of the bakery tradition of the island. I will open the doors of the pastry shop for a cake tasting directly with the pastry chef!
Cancellation policy: all bookings for the experience to discover Italian and Sardinian desserts can be cancelled within 3 days from the start date of the experience. Read the Terms and Conditions.
My career as a pastry chef started more than 30 years ago, after having worked in my brother’s bakery shop. With great commitment and dedication, I had been training in the Sardinian pastry tradition and subsequently under the aegis of master pastry chefs such as Iginio Massari.
I have always adopted a simple but fundamental philosophy: to work only with ingredients of the highest quality. In my workshop, we do not use industrial semi-finished products, artificial flavouring and margarine.
The genuineness of my creations is ensured by a careful selection of raw materials (butter, high quality flours, natural flavouring and mother yeast) and by the choice of typical Sardinian products, such as almonds, honey, ricotta and citrus fruits. A choice that has allowed our pâtisserie to offer modern desserts, but in the wake of the bakery tradition of the island.
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