Logo of the Province of Middle Campidano


Skip navigation bar and go to contents

Vivere la campagna


Decoration of a coccoi

Bread has always been a major product in Sardinia, both as a quality food and for its ritual meaning. Indeed, the exceptional nutritional value of durum wheat superfine flour, coupled with the favourable conditions created by mild temperatures and sunny fields, farmed with wheat crops, have made of bread an essential element of the island nutrition.

Baked for centuries in traditional wood-burning ovens, kneaded by expert women’s hands, it has been a fundamental food for ages, especially for the sustenance of shepherds, forced to stay away from home, and farmers, whose hard work required food of high nutritional properties.

Besides being an excellent food, bread is associated to special occasions and important moments in Sardinia, either focused on individuals or on a whole community (just think of newlyweds’ bread and Easter bread), to add a ritual value to the deliciousness and genuineness of its taste.

This is why the variety of typical bread is surprising, from the one meant for daily use to bread specifically made on the occasion of festivals, still linked to the different features of each geographical areas in the island.

Among the varieties of Middle Campidano, the most known is the civraxiu, characteristic large-sized bread with a rough dark crust and a soft, fragrant pulp. In Sanluri, it is produced in a particularly appreciated way, regulated by product specifications.

Commonly widespread in the whole island, as in the province, the coccoi is a bread of superfine flour, tasty and crispy, decorated with simple patterns in its ordinary daily version and in a more artistic and ancient style when meant as a feast bread.

Apart from Sanluri, Gonnosfanadiga is another renowned bread-making centre within the province. Every year, a specific fair focused on bread is organized, including other specialties of local bakeries: bread with olives (pani cun obia), bread with crackling (pani cun gerda), bread with ricotta (pani cun arrescottu), Easter bread with a boiled egg (coccoi ‘e Pasca), bread with tomato (pani cun tamatiga) and countless other delicacies.

Local companies

  • Caddeo Luigia
    Via G. Antonio Sanna 22 - Guspini
    Telefono: 070970185
  • Cadeddu Antonio
    Via San Marco - Gonnosfanadiga
    Telefono: 0709797155
  • Concas Giuseppe
    Zona PIP - Gonnosfanadiga
    Telefono: 0709797155
  • Cuccu Claudio
    Via Carmine 62 - Villacidro
    Telefono: 0709316324
  • Foddi Luigi
    Via Amsicora 11 - 0709799037
  • Fratelli Mallica SNC
    Via Adua 37 - Vallermosa
    Telefono: 078179246
  • Il forno dei fratelli Fois snc
    Via Puccini 8 - Serrenti
    Telefono: 070 9159111
  • Lilliu Giuseppe
    Via della Stazione 12 - Villacidro
    Telefono: 070932440
  • Meloni Pasqualino
    Vicolo III Repubblica 113 - Arbus
    Telefono: 0709759887
  • Panificio Artigiano Urru
    Via Torino 18 - Arbus
    Telefono: 07056048
<< PREV [1] | 2 | 3 |NEXT »|