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The Food<br />
In Sardinia the bread boasts ancient traditions, linked on one side to the<br />
peasant’s world, and on the other to religious rites and festivities. Several<br />
areas across the Island boast their own typical bread. The pane carasau,<br />
of long life, originates from the areas of Nuoro and of the Logudoro, and<br />
was a companion to the peasants during their long stay away from the<br />
domestic hearth. The dough, made of durum wheat, seed corn, baking<br />
powder and water, is laid into a very thin and round sheet and baked<br />
inside a bell-shaped brick oven. If warmed up and dressed with olive oil<br />
and salt, it becomes the pane guttiau.<br />
Coming from the Ogliastra region is instead the pistoccu, of rectangular<br />
shape and thicker than the pane carasau. If made with seed corn and<br />
flour, this was the bread of the affluent families, whereas with bran or<br />
barley flour it was the bread of the peasants and of the less-affluent<br />
families. The civraxiu, a large bread typical of the Campidano, is kneaded<br />
with durum wheat. It features a very soft dough and a thick and shiny<br />
crumb, reaching on average one kilo in weight. In the past, its baking<br />
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