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This soft sweet with a very delicate flavour is characteristic of central and northern Sardinia where traditionally it is prepared to celebrate Easter.

A thin strip of purple pastry, prepared by expert hands following tradition, is stuffed with a filling of saba, the traditional grape juice cooked with orange peel. Then the pastry is delicately closed by hand in the typical shape of a ring decorated with a wavy motif.

Crumbly and soft, the Tre Janas Tiricche surprises the palate, creating a harmonious combination of sweet and bitter tastes and sensations.