Bread
The bread that is made in Sardinia holds to its traditions, in fact, during the year, for religious and various other festivals, a specific type of bread is prepared, with every village using its own particular method. In such occasions the bread produced is done so using techniques almost like those of ceramists or lace workings.
Bread of religious festivals
- "Su pani de pramma" for Palm Sunday.
- "Su pani de Pasca" for Easter Sunday.
- "Su Lazzareddu" for Lent.
- "Su cocoe" for Saint Sylvester's Eve.
Bread of religious rites
- "I pani di Santa Rita", blessed in church and distributed among the sick
Nuptial Bread:
-" Piccadu e Iscaddadu", " is plaited and glazed, can assume various forms according to the zrea in which it is produced.
Sardinian gastronomy is rich with many different kinds of bread, their forms and ingredients used vary from place to place, but an element common throughout the island is that bread is never missing from the lunch table.
Varieties of bread produced in Ogliastra::
- " Su modizzosu"
- " Su pani pintau"
- " Su pistoccu fini"
- " Su pistoccu grussu"
- " Is parzias"
- " Sa Turredda"
*Bread-based dishes*
Pane fratau
Ingredients for 4 persons:
44 slices of pistoccu (flat bread)
3 eggs
60 gms of grated Sardinian sheep's cheese
2 ladles of tomato sauce
½ litre of meat broth
olive oil
Preparation:
Soak the bread in the meat broth and place onto a plate. Pour the tomato sauce over the bread and sprinkle on the grated cheese. At the centre of the bread place the eggs (still in their shells) and pour on a few drops of olive oil. Cooking time: approx. 15 mins.
Pane guttiau
Ingredients:
6 slices of pistoccu
olive oil
salt
Preparation:
Heat the pistoccu in an oven for a few minutes until it is soft. Remove from the oven and pour olive oil over and sprinkle on salt and the bread is now ready to eat. Cooking time: approx. 5 mins.
