Dish

Puddica

Puddica is made by mixing semolina flour, sugar, and lemon zest with milk to form a thick pudding. The pudding is then baked in the oven until it is golden brown and set. This dessert is high in carbohydrates and is a good source of energy.

European cuisine› Mediterranean cuisine› Italian cuisine› Sicilian cuisine

Bread› Flatbread

Origins and history

Puddica has been a popular dessert in Sardinia for centuries. It is often served during the holidays, and it is a symbol of family and tradition.

Dietary considerations

Puddica is not suitable for those who are on a low-carbohydrate or low-calorie diet. It is also not suitable for those who are lactose intolerant, as it contains milk.

Variations

There are many variations of puddica throughout Sardinia. Some recipes call for the addition of raisins or nuts, while others use different types of citrus zest or spices. Some regions also serve puddica with a dollop of whipped cream or a sprinkle of cinnamon.

Presentation and garnishing

Puddica is typically served in individual ramekins or bowls, and it is often garnished with a sprinkle of powdered sugar or a slice of lemon. The pudding can be served warm or chilled.

Tips & Tricks

To make puddica, be sure to use high-quality semolina flour and fresh lemon zest. It is also important to bake the pudding until it is set and golden brown.