Bread Sardinia

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The “Coccoi”,
decorated with an egg
for the festivities

Coccoi: typical durum-wheat flour bread. In Oristano area, it is called "pan'e scetti". It can even be prepared with semolina (pan'e...

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The bread of Perdaxius, crunchy focaccia bread that Cagliari people love

Perdaxius bread: is a crunchy and very tasty focaccia. It is not very thick, of medium dimensions, its surface is covered with a flour...

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The "spianata", soft
but sensitive to humidity

Spianata: is composed of two durum-wheat flour pastries, thin and soft, in concentric shape of diverse dimensions. It has to be kept in a...

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The increase in demand
of "civraxiu",
cooked in the firewood

Civraxiu (or civraxu or civrargiu or chibarzu): is a big loaf of bread, prepared in the Barbagie, in Nuorese, in Campidano and in Logudoro...

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Su pistoccu, the crunchy bread of the shepherds

Once the shepherds used to prepare it with bran or barley flour, from which they obtained a Pistoccu of long conservation, that could be...