A series of magnificent cakes and sweets seem to assist in  sanctifying the holy period. These are made of almonds, honey, sugar, milk and sapa, must treacle.  There are colourful marzipan fruits and, most noteworthy of all the specialities from the centuries-old agro-pastoral tradition, the fantastic sevādas.

This delicious dessert constists of round pastry parcels filled with soft slightly acid  two-day-old cheese.  The special pastry is made with special Sardinian durum wheat flour (triticum Sardum) and the parcels are fried in olive oil and served hot, smothered in special bitter honey, which bees make from the nectar of the flowers of the  Arbutus or Strawberry Tree when in all the island nothing else is flowering.

The pastry is made with the very fine flour, a little luke-warm water, a pinch of salt and a small amount of  melted lard. The pastry is rolled out thinly and, using a special cutting wheel, disc shapes are cut out.  The hot melted cheese is placed on one circle and another covers it.  The parcels are then sealed and fried in hot local-grown olive oil.  This home-made dessert from the town of Oliena is served hot with fragrant honey and accompanied by a local Moscato or the famous Nepente, which Gabriele D'Annunzio extolled, or even a glass of  Malvasia di Bosa, the most "feminine" wine the island produces.