Savoiardi sardi · Pistoccus B · Da inzuppo
Large airy egg biscuits whose island names — pistoccus, pistokkus, pistoccheddus — descend directly from the Latin biscoctus. The etymology alone earns them their plate in this atlas.
L’Atlante · Tavola N.° XX di XX
Sardegna
Where the very name of the biscuit — pistoccu — descends from biscoctus, and the savoiardo grew to giant size.
A · Bis-cotto B · Da inzuppo C · Cugino
N.° I Campidano · PAT
N.° II Fonni · PAT
Biscotto di Fonni B · Da inzuppo
The giant savoiardo of Fonni in the Barbagia, with its own official regional product sheet: a biscuit with paperwork.
N.° III Ognissanti · PAT
Papassini B · Da inzuppo
Raisin-walnut-sapa lozenges under white glaze, baked across the whole island for All Saints — baked for All Saints, as much of Italy bakes for its dead in early November. Papassa is the raisin.
N.° IV da confermare
Anicini sardi B · Da inzuppo
Anise sponge loaves reported to be sliced and re-toasted — which would make them a true twice-bake. Held at Class B until we confirm the technique against the regional register.
Fonti di questa tavola
The atlas cites Italian primary and regional sources throughout. Claims resting on tradition rather than documents are phrased as claims; entries awaiting confirmation say so on their face.