In the village of Fonni, nestled in the mountains of Sardinia, the local variation of savoiardi biscuits—known as pistoccus—is a cherished tradition. These long, finger-shaped biscuits are similar to those used in tiramisu but differ in both shape and consistency from their classic counterparts.
A Simple Yet Delicious Recipe
The savoiardi di Fonni, also known as biscotti di Fonni, are made with only three ingredients: flour, sugar, and eggs, earning them the nickname egg biscuits. Their simplicity is key to their appeal, but it’s the sugar crust on top that gives them their characteristic sweetness and slightly crunchy texture, making them irresistible.
Historical Roots with the House of Savoy
The history of pistoccus is closely tied to the House of Savoy, whose cooks spread the basic recipe for savoiardithroughout their territory. It was originally created by the cook of Amadeus IV of Savoy, and during the Savoy reign, this delightful treat spread to regions such as France, Sicily, and Sardinia. Over time, the Fonni variant became one of the most beloved versions, with its unique texture and flavor.
A Biscuit for Cozy Moments
In Sardinia, pistoccus is a staple in many households, often enjoyed with a cup of coffee. It has become synonymous with cosy moments in Sardinian homes, offering comfort and a touch of sweetness to everyday life.
Practical Tip: For a taste of Sardinia at home, try making pistoccus with just flour, sugar, and eggs. Pair them with espresso or even use them in a Sardinian version of tiramisu for a delightful twist!
