Almonds, sugar, orange peel
Despite its French-derived name - gâteau -, Sardinian Gattò is not a trifle-type cake. Indeed very much the reverse, for this delicacy's outer covering is of whole almonds and caramelised sugar - crunchy and brittle after its encounter with a juniper-wood rolling-pin.
Afterwards, the tablets are chopped into rhomboid pieces and served to guests at all Sardinia's festivities, along with a moistened napkin in order to dab sticky fingers!
In some places, and especially on high days and holidays,Gattò is still modelled into the shape of a church, most notably on the First of May when Sardinia celebrates St.Efisio who saved the island from the plague.