In Sinnai very suggestive
festivals and feasts are celebrated all year long. In this small town,
in the month of June the traditional celebration for St. Vittoria are
renewed. They are held near the homonymous little church placed on a
hill towards the west end of Sinnai. On the second or third Sunday in
July St. Barbara, the patron saint of the town, is celebrated. On 26
September the celebration of St. Cosma and Damiano is felt with deep
religiousness. This tradition has been renewed every year since the
times of the arrival ion Sardinia of the Vittorini
monks (XI sec.).
Great is also the people
participation both to the festival of St. Isidoro, in May, and St.
Elena, in August. The feasts alternate moments of deep religiousness,
masses and processions in the local traditional costumes, and profane
moments, with raffles, typical handicrafts exhibitions, and selling of
The typical sweets of
Sinnai are mainly made with almonds. Among them there are “is pardulas”
(made with cheese) “su pan’ e saba” (whose main ingredient is the “sapa”,
a sugar melasses obtained from the wine must) “is Zippulas”
(sweets fried in the
vegetal oil typical of the Carneval feast)”
(whose mixture is
made with sugar, almonds, white red grope, candied and orange blossoms
Very tasty are in
particular “is Piricchittus Sardu”
(made of the eggs
vegetal oil yeast, flour and vanilla powder).
Many of these sweets
can be tasted during in honour of the saints Cosma and Damiano
celebrated in Sinnai from 24 to 28 September. Among the typical local
dishes we can remember the “tratalia”
(a braid of sheep
entrails) and the “gallinella ripiena” a stuffed little hen that is
prepared on Easter with simple ingredients such us saffron, parsley
and salt .Among the liqueurs the most typical is made with myrtle .
Another traditional product is “su Pani fattu a s’antiga (bread made at
“the ancient way”) that the housewives prepared in war time using “su
frammentu” (dough put aside and become acid used in place of yeast).