100-year-old Verina is a now-retired, still twinkly-eyed beekeeper who discovered her vocation when she was 10 years old. She makes a traditional Italian dessert from Sardinia called “pardulas” using her own honey! Here's the recipe:

For the filling:
200g sheep milk ricotta
2 whole eggs
1 tablespoon grated orange zest
half a teaspoon of ground saffron
100g sugar
1 teaspoon vanilla essence
1 tablespoon of semola flour

For the dough (pasta violada):
100ml water
125g semola rimacinata and 125g 00 flour
15g lard (you could substitute this with butter)

Leave the dough to rest for 30 minutes. Bake tartlets at 180C for 30 minutes.

For the honey water:
3 tablespoons proper honey - find a beekeeping honey producer
50ml Water
The peel from one unwaxed orange



Buon appetito!


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