Thursday, January 17 at the Casa del Pane in Sanluri, the second meeting was held as part of the project Le vie del Pane, food and wine itineraries aimed at enhancing bread and products from the Sardinian territory, promoted by Laore, the regional agency for agricultural development. The promotion of typical local products, such as bread, is a fundamental aspect for the endogenous development of the territories, considering the fact that they gather the essence of the territory's identity, preserve its traditions, and determine its evolutionary paths. Through the preservation and subsequent promotion of typical products, in fact, the purely productive function is enriched with new nuances, including environmental conservation, attention to and rediscovery of rural culture and traditions, and the creation of spaces dedicated to new economic and social dynamics. At the Casa del Pane, where the event took place, there is an interesting museum exhibit. It is a completely new area with large spaces dedicated to the history of bread making and its final product: the Civraxiu. The Museum was strongly desired by the municipal administration and the inhabitants of Sanluri, who donated numerous pieces and memorabilia that contributed to the current exhibition. The absolute protagonist of the day, in which we participated with great enthusiasm, was His Majesty the Civraxiu or Pani di Seddori. “The Civraxiu is the typical bread of Campidano, although by now it is widespread throughout the island. The one from Sanluri, a town located in the heart of the Campidano plain, is very well known. Characterized by its round and flattened shape, it is made from durum wheat semolina.” We enthusiastically learned that for this product, the process of application and recognition of the D.O.P. (Protected Designation of Origin) is underway, whose regulations will require the production of the bread exclusively in the territory of Sanluri. Sanluri and Civraxiu have an ancient and indissoluble bond. My grandfather used to tell me that, at the beginning of the last century, from San Gavino, they would walk the 10 km that separated it from Sanluri to buy bread. And I fed on that bread throughout my childhood and adolescence and I am still fond of it today. Traditionally, Civraxiu was prepared once a week, and was eaten every day, maintaining its organoleptic and nutritional characteristics unchanged. Civraxiu is a bread obtained, according to the dictates of traditional bread making, from 4 elements, which must be expertly dosed to obtain a high-quality product (as we learned during the educational bread making workshop): Below are all the stages of the “Le Vie del Pane” project For more information and details you can visit the following websites:
Sardegna Agricoltura
