Founded in 1963 by Maddalena Loi, this traditional patisserie is loyal to Sardinian classics, made with passion and care, using quality ingredients and artisanal processes, without preservatives or additives: honey and saba coppolette; aranzada; bianchini, also with chocolate; jam buns; breakfast biscuits; grape formaggelle with their cheesy filling; iced and plain papassini; tilicas; guelfos; almond pastries; soft amaretti. And lots more too.

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