Bread

Bread for special occasions
The main food on the Sardinian table as in most of the Mediterranean, cannot be left out during lunches or parties, on the different occasions in which the families gathered in the past, and still gather today in order to celebrate the rest moments during the work of the agricultural and pastoral cycle.

Carasau and Spianadas
One of the best known breads in Sardinia, are with no doubt "carasau" known by tourists as music paper, because of its thinness, that cannot be over three millimetres.

Civraxiu
"Su civraxiu" is dainty bread produced all over Sardinia but in a particular way in Campidano, Oristano, Iglesias and in the Campidano area of Cagliari. It is voluminous bread, with a circular base, with a crisp crust and a soft pulp; it generally weighs around a kilo.

Coccoi
"Su coccoi" is one of Sardinia’s typical products of excellence. Its diffusion is homogeneous in the whole island, but it is the Campidano area in which it is mostly present.

Focacce
In Sardinia the consumption of focacce is widespread; they are produced according to ancient traditions. Two of these have received the recognition of traditional products from the Regione Autonoma della Sardegna.

Moddizzosu
"Moddizzosu" is a very soft bread; it has a circular form, of varying thickness but never over a centimetre. The main production area is Dorgali.