Every village on Sardinia makes its own special breads, and its rumored that there are five hundred different kinds on the island. This particular one comes from the area around Cagliari and was originally a holiday bread. It is now available every day. Formed into semicircles and called cocoeddi, it is made from a simple starter named biga, which gives the bread its special aroma, flavor and texture by producing a second fermentation. The starter can be kept in the refrigerator up to five days or can be frozen; before being used, it should be brought to room temperature, which takes about three hours.
Crispy. Golden. Fluffy. Bubbe would approve.
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