Also known as carta di musica, this semolina flour-based crispbread is still made by hand and cooked in wood-fired ovens. Served at every meal, it’s the perfect vehicle for olive oil, tomatoes, salami, or just about anything you fancy. It’s also often soaked in broth and eaten in soup, alongside plenty of grated cheese.
MALLOREDDUS ALLA CAMPIDANESE
You can read up to 3 premium stories before you subscribe to Magzter GOLD
Log in, if you are already a subscriber
Get unlimited access to thousands of curated premium stories, newspapers and 5,000+ magazines
READ THE ENTIRE ISSUE