The art and the importance of bread in Sardinia
always been the bread was the basic food of the power of our lands, as well as many other Mediterranean peoples; but here in Sardinia, the cycle of domestic bread-making occurs in a much more significant and important in your family routine than elsewhere. The milling of cereals
Before the spread of a dense network of public mills electric, which occurred between the two world wars, two systems were basically used for grinding: grinding wheel Asinari, ancient Roman variant of the wheel, found throughout the island at the domestic level, but especially in areas of the South, and water mills introduced in the Middle Ages.
The famous bread carasau until the fifties of the twentieth century was the bread of routine use of the well-off families, those of reduced to the alternative consumption of barley bread and cheaper bread (chivàrju) , primarily intended servitude. Being a 'domestic group activities, baking required the constant presence of at least three women.
The barley bread especially in the area of \u200b\u200bNuoro, was the very ' efforts involving this type of bread. As the result is a nutritious and tasty bread, this is not repaid all the effort made e. .. not quenched as wheat bread!
civràxu ITanti Bread loaves were made and the most curious shapes in not only regional but your locale, from country to country. The multiplicity of types is also linked to the use primarily of wheat flour, barley flour secondly, and finally ground to other grains and even acorns.
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