Akin to Civraxiu is another particular favorite bread in the middle of the island neighborhood. A native of Campidano Moddizzosu has a nice crisp crust and dark crumb that protects a heart tender and fragrant, with surprisingly clear color. The name should just be referred to the softness of the bread from moddi, soft, soft in the Sardinian dialect. According to other theories, the name should refer to moddizzi know, the mastic. The wood of the bush that was typically used for a time the baking of bread, which was to take place strictly within the typical Sardinian oven.
Even today, prepared by the expert hands of Sardinian women, of moddizzosu is made with durum wheat semolina, water, yeast and salt. When this unique bread is prepared in Barbagia Ogliastra and often enriched with the addition of potatoes or fresh ricotta.
The bread moddizzosu round shape, often irregular, traditionally known natural leavening, and plenty of slow and finished the loaf is surprisingly capable of weighing up to three pounds. That's why many people who see the moddizzosu for the first time are surprised by the contrast between the size and softness.
The bread can be eaten fresh or roasted. We show in this case an excellent accompaniment to cold meats and savory cheeses.
