Pani

From ancient times Bread was the staple food of the Sardinians, as well as of many other Mediterranean peoples; however, in Sardinia, the domestic baking cycle has an incisiveness and persistence that are not found much elsewhere

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Bread making

Since ancient times, bread has been the staple food of the Sardinians, as well as of many other Mediterranean peoples; however, in Sardinia, the domestic baking cycle has an incisiveness and persistence that have not bee...

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The milling

Before the spread of a dense network of electric public mills, which occurred between the two world wars, there were basically two systems used for milling cereals: the asinaria mole, a variant of the ancient Roman mole,...

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The 'Carasàu' bread

Until the fifties of the twentieth century, “carasàu” bread was the bread commonly used by wealthy families; those with modest conditions consumed it alternately with barley bread and the cheaper wholemeal bread (chivàrj...

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Barley bread

Some popular Nuoro sayings about the preparation of flour and barley bread called 'orjàttu' or 'pàne de òrju', reveal with sufficient clarity what commitment this type of bread entailed. Although nutritious and good-tast...

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Daily breads

One of the most striking data on the domestic production of bread for daily consumption is the great variability of the types both on a regional scale and at the local level, and not only in relation to the forms. The mu...

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The Candlemas of Orgosolo

On the morning of December 31, the children of Orgosolo go from house to house to ask for “sa candelarìa”. Behind open doors, women are ready to welcome positively and promptly the request: “Does Nolla Dàzes know candela...

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