Spizzulus with Yellow Datterino Sauce, Robiola & Crispy Garlic

A traditional Sardinian pasta formed into a teardrop shape, served with sweet yellow tomatoes, creamy Robiola and crisp garlic. The name spizzulus comes from the Sardinian word for “pinch”, which refers to the final gesture that gives this pasta its distinctive teardrop shape. It’s a handmade form, once common in the province of Oristano, and still made today for festive or Sunday meals. Like many island pastas, it’s shaped without tools beyond a board and a bit of time. Each