Bread and an ancient oven
“Is coccois frorias”, flowery bread, and “su pistokku”, called music paper, can still be found homemade, prepared with hard wheat bran and superfine flour, handmade and baked in a wood oven, as well as “su moddissosu”, big home baked leavened focaccias (flat bread), made from soft wheat bran and mashed potatoes.
A rustic oven is constructed in a special way. It's covered with adobes or baked bricks. The walls are made of red bricks and baked bricks, faced from the outside with a thick layer of siliceous materials, like sand or pebble, that accumulate heat while preparing the oven, “alluiri su forru”, before putting there food, and that give the heat very slowly while the food is cooked. Then again the bricks are laid and in the end - lime mortar plaster, which is more elastic and stable to the thermal dilation than cement. When the construction is ready, the first time it's lighted, vivacious fire should be kept burning for about 24/36 hours. This operation is called “incisiai su forru”. To clean the oven from ash and carbon before baking bread, a broom made of fresh herbs or special branches are used, that don't leave remains on the hob.