“The bread of the past” - Civraxiu Bread

The "Civraxiu" bread from Forni Luigi Piras is a typical bread from central-southern Sardinia, with a dark crust and a compact crumb. It comes from the Sardinian wheat of Luigi Piras, periodically refreshed since 1956, from Sardinian semolina and from a 36-hour leavening. Always considered the basis of the diet of farmers, it has rediscovered new life over time, while maintaining the flavors and aromas of the bread of the past. Civraxiu Bread is perfect eaten alone, with sweet or savory combinations, or toasted and seasoned with olive oil, fresh tomato and basil.