Civraxiu

This round bread comes from Sardinia. It is usually made with a combination of regular flour and semolina flour, water, salt, and yeast. The crust is crispy, while the interior is slightly yellow and tender. In the past, it used to be made once a week in the early morning, and it was then kept in cellars, where it was wrapped in cloths.

Civraxiu is best enjoyed warm as an appetizer, dipped in olive oil or the drippings of roasted meat, but it is also often used in the preparation of bruschettas.