"The bread of the past" - Pan di Mirto (Myrtle Bread)

The Pan di Mirto (myrtle bread) by Forni Luigi Piras is a homemade loaf that revisits the ancient recipe of the Luigi Piras Baker to meet the new tastes of customers. Pan di Mirto comes from Sardinian wheat, periodically refreshed since 1956, combined with Sardinian semolina, infusion of Sardinian myrtle berries and toasted walnuts and almonds. The long natural leavening of 36 hours gives the loaf a fragrance and a scent typical of the bread of the past. Pan di Mirto Forni Luigi Piras is perfect to be enjoyed at any time of the day, alone or paired with fruit jams, fresh or aged cheeses and cold cuts.