Moddizzosu is a round, artisan bread from the Barbagia di Seulo area. The dough is made with semolina and su frammentu, or mother yeast, and it is baked in a wood-burning oven fired with aromatic wildwood that adds another layer of flavor to the bread.

Once baked, this soft-crusted bread with white crumb can last up to 10 days without losing its freshness. Traditionally prepared in two sizes, bigger, su civargiu, weighing around 800 g, and smaller, sa civargedda, weighing around 400 g, it can be additionally enriched with potatoes or fried pork fat.