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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.


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