New, prestigious recognition for the confectionery tradition of Sardinia.
In fact, there are nine (one more than last year) the number of businesses on the island which have been awarded the recognition of the "two cakes" in the Gambero Rosso guide "Pastry & Pastry Shops".
In fact, the "Dulcis" pastry shop in via Baylle in Cagliari was included in the 2023 edition of the guide.
The highest score, 86, among the awarded Sardinians is once again that of "Ditrizio Pasticceria" , also in Cagliari. Last year, Gambero Rosso himself crowned Piero Ditrizio as an emerging pastry chef.
On the other hand, " Roberto Murgia Dolci" from Alghero, "Chez Les Negres" from Cagliari maintain the same result, 85 points, and " La Piemontese" , also in the Sardinian capital, wins one point, thus rising to 85.
Same position as last year for Ghilarza's "La Dolce Vita" , with 84 points. He earns one "Sechi dal 1906" of Sassari , which passes to 81.
The 2021 result, with 80 points, is confirmed by “Il Cigno Bianco” from Golfo Aranci and “Lu Pasticciu” from Porto Cervo .
Among the best pastry chefs in Italy there is also a Sardinian: Marco Pinna , from Alghero, born in 1986, since 2021 pastry chef of "Seta By Antonio Guida" in Milan.
Six hundred and twenty Italians are reviewed in the guide, rated with a score ranging from one to three cakes.
(Unioneonline/lf)
