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.
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. Ask us — we gladly arrange visits for our guests.