Discovering Sardinian desserts
Experience the excitement of visiting an award-winning artisan Sardinian and Italian pastry shop marked by “Due Torte Gambero Rosso” award! Enjoy Sardinian desserts or Italian pastry creations.
What you’ll do
- See how sweets are made
- Taste Italian or Sardinian desserts
Group Tour: 4+ people. For groups under 4 people, ask for a customized experience
Price per person: € 25
What to expect
I will open the doors of my workshop in Ghilarza, in the province of Oristano, so that you can witness the production of traditional Sardinian desserts or, depending on the period, the creation of famous Italian sweets such as handmade panettone, Easter eggs or chocolate pralines.
You will see for yourself how my handmade sweets are made and how a real Sardinian and Italian artisan confectionery workshop works.
| Where | Ghilarza, Oristano – 60 min from Cagliari and Sassari | ||
| When | Everyday – duration 1 hour | ||
| Start time | Flexible start time, by agreement | ||
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Price per person:
- € 25 – minimum 4 people
- For groups under 4 people, contact us!
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 food experience to discover 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 desserts 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.
Cancellation policy: all bookings 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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