The "Bistoccu" is a specialty born in a small village of Sardinia: Montresta; a village of just 559 inhabitants located 455 meters above sea level in the ancient Planargia region.
The name "bistoccu" comes from the words in Latin ancient bise-cottum, which means
"cooked 2 times", because it required two separate firings.
This method makes it a suitable bread to long conservation and therefore consumed by the shepherds during the weeks of transhumance; but it was also the bread of servitude and of the poor.
In the past, the bread was produced infrequently, and therefore had to be cellared for long periods.
It can simply be used as a traditional bread, accompanying the dishes, or used as a special ingredient for creating new tasty dishes.
A TRIP BACK IN TIME, THE ORIGIN OF ALL THINGS, THE FIRST TWO GRAINS OF WHEAT WHICH ARE EMBRACED TO FORM THE FIRST BREAD
Dry bread, long-life made according to the ancient and wise recipe of popular tradition of Montresta. This bread speaks of our identity and its taste that tells a story: ours.
As all nutritionists advise for a correct diet: a healthy bread and fiber-rich, useful and bowel for proper digestion. Ideal accompany it with cheeses and cold cuts.
All the typical features of Bistoccu is enriched with a really good taste, as well as healthy for the natural fiber intake. Great on its own or to accompany both sweet and savory.
Only the best Sardinian durum wheat for the creation of good doughs to satisfy the most discerning palates. Raw materials genuine to keep alive our ancient traditions and eat healthy.
Our bread, baked daily, is made from a wise handwork made by expert hands. Only natural ingredients are used according to the ancient recipe, using yeast, flour, salt and water to make a fragrant product as you've never experienced!
The Fancellu Bakery guarantees its products because it creates them, knead them and bake them. A job that starts on scrupulous research and the careful selection of ingredients and raw materials, strictly healthy and genuine.
It lasts a long time, keeping unchanged its flavor and its nutritional qualities, to have always available a product particularly brittle and crisp.
The most common way to consume it is crunchy or moistened with water in the rough part and let soften for a few minutes, with cheeses, cold cuts and meats.
Great if smeared with honey, jam, chocolate, fresh cheese or chopped in coffee and milk, vegetable soups, vegetables or fish.
Almost it looks good in your every dish or recipe!
Studies conducted by the University of Sassari found that
the bistoccu bread sourdough, as well as possess good organoleptic characteristics also has important health properties.
It reduces it by about 25% blood glucose levels.
Therefore, it is indicated to reduce,
the incidence of metabolic diseases.