The company Pistoccu di Alex Pitzalis was born in the sixties and at the end of the nineties is passed to its current owner, who who wants to save an “endangered” product: the Pistoccu from Armungia. The name of this bread comes from the Latin "bise cottum", or "cooked twice", as its preparation requires two separate cooking phases. The ingredients used are always the same as in the past, the durum wheat semolina grown in Sardinia, and mother yeast, called "su frammentu". The genuine ingredients and the preparation method keep fresh the pistoccu by Alex Pitzalis for a very long time.