Pistoccu is the typical bread of Ogliastra, in the central-east of Sardinia. It was the bread that the shepherds consumed during the weeks of transhumance, but it was also the bread of servants and the less well-off. Pistoccu is a bread suitable for long storage, made of durum wheat semolina, water, potato flakes, yeast and salt. It can be eaten crunchy or moistened with water (only on the rough side or on both sides). It is used to accompany cheeses, cold cuts and meats, but it is also excellent if spread with honey, jams or with hazelnut spread. It is often used to absorb stewed meat cooking sauce, such as sheep in coats. The main difference with Carasau Bread lies in the thickness, in fact Pistoccu Bread is about 3-4 mm thick while Carasau is only 1 mm thick. In addition, the consumption of Pistoccu usually takes place after being wet while the Carasau is normally consumed dry. Pack size 500 g