Carapigna
Description
An ancestor of granita and a sister to sorbet, Carapigna is a traditional Sardinian dessert typically enjoyed at the end of a meal. It is known for its pure white color and creamy, snow-like texture.
In the past, Sardinian housewives would prepare it using a metal container—originally made of lead, later of aluminum or steel—called sa carapignera. This was placed inside a wooden barrel, the barrile, filled with blocks of ice sprinkled with salt.
The distinctive feature of this preparation lies in the fact that the ice is not added to the lemon mixture itself, but is used only to chill it, creating its signature creamy consistency. Today, this artisanal process has largely been replaced by modern sorbet makers, but here we share the traditional method.
Ingredients
to recalculate the ingredient amounts
- Water 1000 ml
- Lemons 8
- Sugar 400 g
- Salt q.b.
- Ice q.b.
Instructions
- 1 To prepare Carapigna, bring the water and sugar to a boil and cook for about 10 minutes. Add the lemon zest and juice, then boil for another 5 minutes. Let the mixture cool completely.
- 2 Pour the lemonade into a metal sorbet container, seal it tightly with its lid, and place it inside a larger wooden bucket (or other container) filled with ice and sprinkled with salt on the bottom and around the sides.
- 3 Spin the inner container rapidly so the mixture begins to freeze, continuing the rotation for about 40 minutes.
- 4 When ready, open the container and break up the frozen mixture with a metal spatula, then a wooden one, until it becomes smooth and creamy.
- 5 Alternatively, you can use a modern ice cream or sorbet maker to churn the mixture until creamy.
- 6 Spoon the Carapigna into chilled dessert glasses and serve immediately, garnished with a touch of grated lemon zest.
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Did You Know?
From the perfect balance between tart
lemon juice
and sweet sugar, the ancient drink is born, today known as
lemon sorbet
.
The Aritzesi, inhabitants of Aritzo, a village in the province of Nuoro , learned the art of making Sa Carapigna, an ancient
Sardinian ice cream
, at the palaces of the Spanish nobility in Cagliari in 1600.
In fact, they went to Cagliari to transport the ice, which came from the
fresh snow
preserved on the Sardinian mountain Gennargentu.
Until recently, in
Sardinia
, the recipe for Sa Carapigna could be considered a specialty of Aritzo.
Today, it’s still mostly produced by families originally from that mountain village, now living mainly in the Medio Campidano area.
Only a few Carapigneris (traditional makers of Carapigna) remain active, but they continue to craft this unique, artisanal delicacy — an ideal treat for Sardinia’s hot summers, especially during the lively month of August.
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