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The “spianata bread”, soft but sensitive to humidity

Spianata bread: soft but sensitive to humidity

Spianata bread is still prepared, in many towns of Sardinia, following an ancient tradition handed down from generation to generation and baked in a wood oven. On the island the preparation of bread is synonymous of Art: different types of bread for every occasion (Easter, New Year, weddings and birthdays ..).

In the past the women of each family in charge of preparing the bread on special occasions also involved friends and neighbors to give them a hand. The work began at dawn and ended with the bread baking in the oven, usually late in the afternoon.

Spianata bread, along with carasau bread,  carta di musica in Italian which means music sheet, is one of the most popular and typical types of bread of the island.

Spianata bread is also known as cozzula or panedda. It is similar to the “Piadina bread” in form and texture and is composed of two sheets of whole wheat flour, thin and soft, with a concentric shape of diverse dimensions. The other two ingredients are simple: water and yeast and the result is excellent!

It is a type of bread that should be kept in a dry place. Contrary to carasau, the Spianata bread is sensitive to humidity and easily attacked by mold. Spianata bread is characterized by reduced-fat and, if properly stored, it can last for at least a week!

This bread, once daily consumed by farmers, is now used not only to accompany soups but also in the preparation of quick and tasty sandwiches with salami and cheese, mozzarella cheese and tomato or as a base for pizzas, with a little olive oil and salt .. delicious “fellow travelers” to discover Sardinia’s beautiful beaches!

Bread is usually one of the products that characterize the history and traditions of a territory and, from this point of view, Sardinia, with its many varieties, can be defined as the “Queen”!

Photo Luigi Corda

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