Every small area of Sardinia has its own particular dish or recipe that makes its community proud of it. The list is endless and whoever is a big fan of traditional food will be not disappointed during a holiday in Sardinia.
Let’s start from the breads. The crunchy “carasau” bread which is originally from the Nuoro region accompanied the local shepherds during they long stays away from home. The double cooking reduces almost completely the presence of water and the result is dry bread that can last for several weeks without losing its freshness and flavour. Its origin backs thousands of years ago and was probably introduced by oriental populations.
There are several variations of the original “carasau” bread but very similar in shape and flavours. In many parts of the island the same bread with some extra virgin local olive oil and a sprinkle of salt is called “guttiau” bread. It is excellent for a meal or even for an aperitif. To enhance the flavour many prefer to spread the olive oil with a brush of rosemary to add a very Mediterranean touch to it. Then put the bread into a preheated oven until it browns and it is ready to eat.
In the Ogliastra region the “pistoccu” bread is more common. It is made with wheat flour and water and again it is dry bread which has Oriental roots and is used to hold the food on the dish.
Moving towards the fertile plain of Campidano region another large list of local breads appears. Among them the “civraxiu” is very popular. This is made of durum wheat and consists of a tick crust but white and soft crumb inside. The “moddizzosu” is quite similar to civraxiu in shape and flavour but more popular in the south of Sardinia. They are both typical loaf of bread.
Another unique local bread is called “coccoi” which is present almost everywhere in the island today. This is the “bread of celebrations” or “religious bread” and accompanied the important events in people’s lives.
It is made with durum wheat and has many different shapes. Many “coccoi” varieties are almost masterpieces. In this case, the smaller the “coccoi” the more elegant and precious it becomes.