About an hour out of Cagliari, in Sardinia, on the east coast just north of Muravera nestles the little village of San Vito where they make a hard, crispy Sardinian bread called pistoccu. This bread originates in fact from Ogliastra, an eastern region of Sardinia taking the form of thick leaves, but it’s been adopted by the bakery in San Vito, and they have made some improvements. It’s made from semolina flour and is usually circular, but can be rectangular. It’s a dry bread, which conserves easily.
It makes a good breakfast with honey and ricotta. But it’s also excellent heated with a little salt and oil and served with a dip… or with the stuffed yellow peppers.
For more information go to the producer’s website.
If you are interested in another, similar type of Sardinian bread, pane carasau, go here.
If you are interested in Sardinian wine, go here.
If you are interested in the Saucy Dressings’ guide to restaurants in Cagliari, go here.