recommended in Sardinia

T h e “ C o c c o i ” , d e c o r a t e d w i t h a n e g g f o r t h e f e s t i v i t i e s

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...
Continue...

T h e b r e a d o f P e r d a x i u s , c r u n c h y f o c a c c i a b r e a d t h a t C a g l i a r i p e o p l e l o v e

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 ...
Continue...

T h e

The "spianata", soft but sensitive to humidity

Spianata: is composed of two durum-wheat flour pastries, thin and soft, in concentric shape of diverse...
Continue...

T h e i n c r e a s e i n d e m a n d o f

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...
Continue...

S u p i s t o c c u , t h e c r u n c h y b r e a d o f t h e s h e p h e r d s

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...
Continue...