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The variety of bread in Sardinia derives from an ancient tradition of processing wheat flour, the cultivation of which in the plains had been practised extensively for millennia. There are hundreds of different types of bread, differing in shape, preparation, ingredients and place of production.
The basic ingredients for making traditional Sardinian bread are durum wheat semolina, natural yeast or mother yeast (in Sardinian framentarzu or madrighe), spring water and some sea salt.
The best known types are carasau and pistoccu among the biscuit breads, moddizzosu, coccoi and civraxiu among those with crumb.
Soft puff pastry breads
Spianata sarda di Ozieri.
Made with the same dough as carasau, it is taller and is brushed with water halfway through baking and when removed from the oven, thus remaining softer. The 'zichi' bread of Bonorva is a variant of it that can be soft or crispy.
Flaky biscuit breads
These breads are called "biscottati", due to the fact that they are baked twice to remove water from the product. In ancient times they were prepared by the skilful hands of women, for the shepherds of the family who brought them along during the long months of transhumance.
Pane carasau
Circular or crescent-shaped, with a thin sheet, it is also called "pane 'e fresa" and has its origins in Barbagia; known in Italian as "carta da musica", an appellation given for its crunchiness. Artisanal preparation takes place early in the morning. The term, "cariare" indicates the method of processing, when the dough is worked vigorously on the table. The variety of the bread depends on the duration of this phase; for carasau it is longer and often women, in the past, had help from men to handle the dough. It is then left to rest under linen cloths. Discs of varying diameters are formed from the touches, depending on the location. It is then baked using oak or olive wood.
The bread is placed on the floor of the oven, the sheet puffs up to form a ball, baked, and the two sides are quickly separated with a knife before the air escapes completely. The sheets called "pizos" are then baked later, usually after lunch, to complete the baking process, known as "carasadura". Its characteristic of excellent preservation thus allowed shepherds who were away from home for long periods of time to have bread that, when re-watered, regained the freshness of the day's bread.
Guttiau bread.
The carasau sheet is seasoned with extra virgin olive oil, salt and toasted in the oven.
Pistoccu bread.
An Ogliastra variant with a thicker conformation than carasau bread, usually rectangular. It is perhaps the oldest bread made in Sardinia and is also widespread on the opposite side of the island, in Montiferru, Marghine and Planargia.
Soft bread with crumbs
Civraxiu.
A typical bread of the Campidano area, also called "su pani mannu" (big), it is shaped like a loaf and is made with durum wheat semolina, which remains soft for longer due to its preparation. The name derives from the Latin cibarius, "food par excellence" and is the most popular bread in southern Sardinia, the everyday bread. The best known is that of Sanluri where it is called "su pani de Seddori" and to underline its importance, a Bread Museum has been set up in order to preserve and hand down over time the ancient customs associated with the making of Civraxiu bread.
Coccoi a pitzus.
It is a decorated bread, which in the past was prepared for major festivities, such as weddings "pane de sos isposos" and for Easter the egg was added as a decoration. The "pitzus" are precisely the decorative protrusions.
Moddizzosu dorgalese.
It is a soft bread made with boiled potatoes, wheat semolina and ricotta cheese, circular or oval in shape, usually prepared before the pistoccu bread.
