Guastedda dolce nissena

Soft wheat flour typically from majorca wheat, honey typically from Sulla coronaria and strictly lard as a fat for frying.
Guastedda dolce nissena normally has the diameter of the side of the raviola di ricotta nissena, being the disk that is folded on itself after the ricotta filling has been placed in the raviola di ricotta nissena. For its production it is strictly necessary to use lard as a frying fat. Once cooked, the dessert is brushed with melted honey similarly to the raviola di ricotta nissena.