History

The pizzetta sfoglia is a post-war Cagliari invention, dated by local accounts to the 1950s. The story told in the city is that a pastry chef with puff pastry left over from croissant production cut it into small discs and dressed them with tomato sauce and capers from Selargius, and that the snack caught on because it was cheap, filling and portable in a city rebuilding after the 1943 bombing. It has stayed a bakery product rather than a pizzeria one, sold by the piece from counters across Villanova, Stampace and the Marina, eaten standing up at breakfast or as an afternoon fill.

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Common allergens: Gluten, Fish

Make it at home

Yield Makes 12Hands-on 25 minTotal 45 minDifficulty Easy

Ingredients

  • 500g all-butter puff pastry
  • 300g thick tomato passata, reduced
  • 1 teaspoon dried oregano
  • 2 tablespoons salted capers, rinsed
  • 8 anchovy fillets in oil, chopped (optional)
  • 2 tablespoons olive oil
  • Salt

Method

  1. Reduce the passata in a pan with a spoon of oil and a pinch of salt until it is thick enough to hold a line drawn through it, then cool it.
  2. Roll the puff pastry to 4mm and cut discs of about 8cm. Rest them on a lined tray in the fridge for 15 minutes.
  3. Spread a heaped teaspoon of the cold tomato on each disc, leaving a clear border of 5mm.
  4. Scatter over the oregano, the capers and the anchovy if you are using it, then trickle over the remaining oil.
  5. Bake at 200C fan for 15 to 18 minutes, until the pastry has risen at the edges and browned underneath.
  6. Eat warm, or at room temperature the way the Cagliari counters sell them.

Tip from the editors. The tomato has to be thick and cold. Wet sauce steams the pastry and you lose the layers underneath.

Where to eat pizzetta sfoglia cagliaritana

Pizzetta sfoglia cagliaritana in Cagliari

Ditrizio Pasticceria ★ 4.0

€ €2-8BakeryPastry counter breakfastVillanova

Ditrizio Pasticceria bakes just below the Bastione on Via Crispi in Cagliari, turning out pastries and pizzette sfoglia from seven in the morning.

OrderA pizzetta sfoglia, tomato and oregano.

TipGambero Rosso gave it the top Sardinian score of the Due Torte pasticcerie; Monday is the rest day, and the Ditrizio LAB counter is on Via Ottone Bacaredda 18.

Directions

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