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As in many of the cultures, bread is a basic part of Sardinia's cuisine, with three main types, made of wheat from the island's Campidano Plain. Mobbizzosu is a hearty free form loaf, often made of whole-wheat, while coccoi is a local favorite, made of fine white wheat flour and formed into fanciful shapes. The predominant bread seen on every table is the humble carasau, a flat bread developed for shepherds away from home tending their flocks.

Simple Ingredients For A Versatile Bread

A simple combination of durum wheat, semolina, water and salt, it is kneaded quickly, divided into several balls of dough and then rolled out. Quickly baked in a hot oven, the disks are turned over when slight browned and removed from the oven when lightly browned on both sides and looking somewhat like a puffed-up pita. At this stage they are called pane carasau.

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