This ancient Sardinian bread, prepared with durum wheat semolina, is an authentic delight for both eyes and palate
The “Coccoi to Pitzus “ It is an ancient Sardinian bread prepared with durum wheat semolina, traditionally made to celebrate the most important occasions, with small variations based on the anniversary.
At Easter, for example, it is enriched with blanched eggs, taking the name of “Coccoi cun s’ou”, sometimes decorated with flowers or dovers of bread; For weddings it is enriched with crosses, baskets, animals and small dolls. Its peculiarity lies in the richness of the decorations, which make it a real work of art to be admired, as well as to be enjoyed.
The coconut in Pitzus, which is part of the traditional agri -food products (PAT) of Sardinia, is made with durum wheat semolina grown on the island, water, Sardinian sea salt and natural ferments.
The dough, obtained by these ingredients, is worked with great care, divided into breads then used to give life to the characteristic circular shape with the central hole. We then move on to the decorative phase, which provides for the creation of triangles and other ornaments through the use of two traditional tools: the “greenhouse” (a toothed wheel) to create the typical “pitzus” and the “ArraSoyedda” (the knife) to carve the surface of the bread.
The pasta is made to rise and then cooked in the oven: in this way it takes on the typical protruding appearance (Pitzus) with serf triangolini. The surface is golden and crunchy, the crumb is white and compact. The result is an authentic masterpiece.
Sources: Sardinia agriculture
