Curds, sugar, eggs, flour, saffron
During Lent many families maintain the tradition of growing in the dark vases or trays of Nenniri, pale grain grass, while in the streets young boys are clacking their cane rattles, the Tra-Tra of Sa Orriaiola, which will be used during Holy Week in place of the sanctuary bell, when also the Nenniri will appear in the churches as a propitiatory offering for the coming harvest.
During all these weeks the women have been busy making special types of bread for the different celebrations, in the form of cockerels, decorated hearts and floral wreaths. But most important of all, the Pardulas will be ready. These curds-based specialities which are typical of southern Sardinia are soft and doughy and flavoured with a pinch of pure Campidano saffron.