In Gairo and its neighbourhood you have an opportunity to taste a great variety of sweet things: “is amarettus” - tender almond-flavoured cookies, (“amaro” from Italian means “bitter”), made from almonds, egg's white and sugar; “is pistoccus” - light cookies, covered with sugar. Other sweet is “ is papassinas” - with cooked grape must or prickly pear must (that has nowadays fallen into disuse), raisings mixed with almonds and walnuts. After all the ingredients are mixed, the sweets are made by hand in a form of a cone, which are in turn covered with cooked wine and momperiglia (coloured sugar) and baked in oven. “Is piricchitus” are made from superfine flour, bran, milk, lard, sugar, egg's white, momperiglia, yeast, and made in a form of a rhomb and then baked in oven. “Is mustacciolus” are sweets, made in a form of a rhomb as well, iced with coloured sugar, and containing raisins, sugar, flour and eggs. “Is gueffus” are made of chopped almonds and sugar, sometimes flavoured with lemon or orange peel, they are not baked, but served immediately, otherwise they are wrapped up like sweets. “Su gattou” are made from toasted almonds, mixed with caramel, and then left on a plain surface to cool down, cut into rhombs and laid onto orange or lemon leaves. “Is pardulas de arrescottu” are the typical sweets of Easter: they are very tasty small chests, made of pastry stuffed with cottage cheese or fresh cheese, sometimes with raisins and some other ingredients, among which saffron. They are baked in oven and served cold. We should also mention “su pani ‘e saba”, which is paste, made from flour and cooked wine, to which orange or lemon peel is added. It's baked in oven after being left rising for some time. “Is zippulas” are made for Carnival, they are fluffy fritters made from superfine flour, baking powder, eggs, milk, saffron and acquavite or other liqueur.