Aranzada

Aranzada is a traditional Sardinian sweet made with candied orange peel and almonds. The preparation starts by cutting orange peel into thin strips, which are then cooked or soaked and then candied together with honey and almonds. The combination is then gently placed into paper cups. Aranzada was typically prepared for special occasions, namely weddings and baptisms, but it is now mostly sold at pastry and souvenir shops. It is said that the recipe was popularized in 1886 by Battista Guiso, a pastry chef from Nuoro.