Pistoccu Bread

The Pistoccu Bread by Sedepan is produced with excellent local semolina using only the sourdough. It is one of the oldest and most typical breads of the Sardinian tradition and it owes its name to the double cooking, that makes it crispy and "biscuit". The Pistoccu Bread was consumed by Sardinian shepherds during the weeks of transhumance, so it is a long-life bread. The Pistoccu Bread by Sedepan can be eaten dry as it is, accompanied by meats and cheeses or flavored with oil and salt.