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Bread
Civraxiu
It 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 flat shape, it is made from durum wheat semolina.
Coccoi
It is a bread with a particular shape that is never the same. Scissors are used to achieve the special decoration. Traditionally, it was made for holidays and weddings. Today it is consumed daily. It is made from durum wheat semolina.
Pane Carasau
This is by far the best-known Sardinian bread. It is made through a long process that involves several risings and bakings, starting from a dough based on durum wheat semolina. The final product is a crunchy bread that in some cases becomes the base for some traditional gastronomic recipes.
Pistoccu
It is the typical bread of Ogliastra. Like pane carasau, it is made through a long process always starting from a dough based on durum wheat semolina. It is thick and crunchy and sometimes is eaten after being softened with a little water.
Spianata
It is a round bread without crumb. It is made from durum wheat semolina. It is rich in aromas, fragrant and characterized by a crunchy surface and golden color, with pinkish hues, made shiny by wetting the surface before subjecting the bread to the final baking.
Flatbreads
Flatbreads
Coccoi
Coccoi
Civraxiu
Civraxiu
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