- Bread from Osilo

- Zichi

- Spianata

- Carasau

- Pane con gerda

- Bread from Olmedo

Spianata bread is also called “Pane fine di Ozieri” or “Pane'e poddine” and is originally linked to the north of the island: the Province of Sassari, especially Ozieri and Gallura.

It is circular and flat in shape with an average diameter of 30-40cm. It is a soft flexible bread without a spongy centre, and can be split easily into two sheets. Its colour tends towards golden/reddish. The ingredients used to make Spianata are: re-milled durum wheat flour, water, beer yeast and/or natural yeast and salt.