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Pistoccu Bread — Flavours | Guida Ogliastra I Mandorli

Pistoccu Bread

Born to follow shepherds through months of transhumance, pistoccu is Ogliastra's twice-baked bread: thin, fragrant, able to last months without losing character. Today it is the gastronomic symbol of this land of centenarians.

Details and how to get there

## The travelling bread Twice baked in a wood oven: the first pass puffs the sheet, the second dries it crisp.

Thus pistoccu accompanied shepherds on the Supramonte for months.

Its simplicity — durum semolina, water, sourdough, salt — is the same as the diet that makes Ogliastra one of the planet's blue zones.

## At the table Dry, it cracks under the teeth with pecorino and sausage; moistened with warm water it softens like flatbread and embraces sauces and vegetables.

The "pistoccu a fittas" version with tomato, egg and pecorino is the island's supreme comfort food.

## The experience Some historic bakeries open their doors on baking days: watching sheets puff in the wood oven at dawn is a small theatre.

At a glance

How to eat it: dry with cured meats and cheese, or moistened with sauce

Where to buy: historic bakeries in Talana, Villagrande, Tortolì

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