Bread and pasta are the mainstays of the Sardinian diet.
||There are small and large
bakeries producing bread all over the island. in the Island. Bread has a strong symbolic
value as it plays a central role in festivals. There are breads that are only made for
special occasions. These are not made by bakers but are home made. These breads are made
following ancient traditions and recipes.
Among the Sardinian breads with an international
reputation pane carasau is probably the most well known. This bread is called
carta da musica ( music paper) by foreigners. It consists of very thin circular crisp sheets
of pastry and it keeps a long time. "Pane carasau" was the bread eaten by shepherds when they
were away from home for long periods tending their flocks. If pane caraus is served with
tomatoes and eggs, it becomes a speciality called pane frattau The same bread seasoned with
oil and salt is called pane guttiau.
Another well known Sardinian bread is civraxiu. It is large and circular in shape and has
a crisp crust and soft interior . It is delicious when dipped in the fat of roasted pig or
lamb. It is worthwhile mentioning su coccoi which is made from semolina or very fine flour
in the Campidano area. Su coccoi is a very popular bread not only for its taste but also for
its shape which changes from village to village. There is also su moddizzosu which is a
circular and very soft bread. It is particularly good with cheese and sausages. Another bread
is spianadas which is circular in shape, soft and easy to transport.