Bread / pasta
Bread is central in Sardinian culture. The best known being the Pane Carasau, a true emblem of Sardinia. It is one of a kind and never leaves you indifferent.
Wheat, as in the whole Mediterranean basin, is widely used in Sardinia. A variety of breads are baked there, depending on life events, baptisms, weddings ... Women were at the heart of this process and came together to make a collective batch in community. They also make pasta Maloreddos, also called gnochetti sardi, traditional ravioli, Cullurgiones ... Each region of Sardinia, and almost every village, has its own confections and recipes.
Sardinia is also multiple in its breads!
The pane carasau is surelyone of the most amazing breads in Europe. It can be eaten dry, a wonderful accompaniment to cold meats and cheeses and is highly digestible. It can be kept for months without a crumb, which makes it the companion of shepherds in the countryside. But moistened with water, it allows you to dress a dish or wrap a fried egg like a wrap! And how not to talk about pane vrattau, recipe which consists of pouring Mamma's tomato sauce on the bread, sprinkling it with pecorino, and finally placing a soft-boiled egg on it ...