Sapa or honey, almonds, semolina-flour, lard
These wafers of semolina-flour with their irregularly-cut edges are filled with almonds and honey or Sapa, a dark and dense grape-must, obtained by prolonged boiling.
Then they are fashioned into love-hearts.
These soft and delicately-flavoured cakes essentially belong to central and northern Sardinia where they are baked at Easter time, with each town and village jealously guarding its own version of the recipe. Durke's Zilicas hail from Bitti.