Pani e saba, pani e sapa

Pani e saba, pani e sapa

Traditional Food Sardinia - Italy


Small size of the weight of 200/300 gr. characterized by the dark color of mulled wine, intensely fragrant, made up of white flour, yeast and "sapa" (a liquid made from grape wine made in refining cooking) and raisins. The ingredients may change with the addition of nuts (usually walnuts). The shape of the pasta can vary, rhombus, rectangle and round shape also.

Description of the methods of processing, storage and aging
- weighing of ingredients;
- mix the ingredients with mixer;
- yeast dough for about 8 h. in rooms with temperatures above 20 ° C;
- Sardinian cooking in the oven, electrical or "rotor" (diesel) for about 40 minutes at moderate temperature;
- shrink packaging machine and materials with cellophane.

This is one of the first changes in the sweet bread of ancient rural origins.
Corresponds to a rich traditional dessert, tied to a ritual in Sardinia since ancient times, women used to prepare it together on the Feast of Saints and Christmas.