Cifraxiu
Typical bread of the Campidano, in circular shape, with soft crumb and crisp
crust, reaches on average weight of 1 Kg.
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Coccoi (bread de tricu riju)
Coccoi is the name that such a bread takes on in Campidano, while Bread de
tricu ruiju is that which takes on in Gallura, where it is used to prepare
the well-known gallurese soup. It is often decorated in such a way to
resemble the shape of a slug or that of an artichoke.
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 Costeddas
Obtained by the hard bran of grain, it takes on often a circular shape with
a hole in the centre. Long before it was considered the bread of parties,
today it's the common bread.
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Culurjonis
Ravioli with a typical square, rectangular or round shape, prepared with
bran, stuffings of cottage cheese and chard, or cheese, or potatoes and
saffron. Usually they are eaten with rich ragout and grated pecorino.
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Filindeu
Typical dish of Nuoro; thin grain of durum wheat pasta made to dry. It is
broken and cooked in lamb stock, with cheese and fresh acid pecorino.
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Fregola
Handmade pasta in a small marbles' shape and oven toasted. Excellent for
soups or dressed with tomato sauce, sausages and pecorino.
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Malloreddus
Prepared on the whole island, with an oval shape like an empty shell, with a
ruled back and only some centimeters long. Excellent with fresh tomato
sauce, dried sausage and abounding grated pecorino.
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Panadas
Stuffed pies by soft pasta, prepared on the whole island; stuffings depend
on the zone of the island in which they are made: it can be composed by
meat, usually flavoured pig with vegetables, or minced and marinated in
white wine and spices, then united to mushrooms or artichokes in oil, either
still stuffing of game meat, or fish, usual eels in damp.
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Carasau Bread
Thought to keep for months, to go with the shepherds during the transhumance
period. It is of nuorese and logudorese origin. It is formed by thin and
crisp circular puffs. Excellent when cooked on wood.
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Pistoccu
It comes from Ogliastra and it is made of bran and flour. It was the bread
of the well-to-do families, while prepared with bran or barley flour it was
considered the bread of shepherds and of the poorest families.
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S'angulla
The Easter bread. It is a grain of durum wheat coccoi cooked with an egg.
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 Spianadas
It comes from the Nuoro district and is particularly soft; round shape; it
has a variable thickness that utmost reaches one centimetre. Spread
everywhere on Sardinia, it is a common daily bread.
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