After a couple of days in our seaside home, walking,
cleaning, collecting some wild stuff and having a couple of spells lazing on
the beach, we are back to the country home (please don’t confuse with Balmoral).
Earlier than we thought as we were engaged to take part in a Sardinian bread
making session in Oliena on Wednesday. Many pictures here. It was a very
interesting day and we made lots of types of bread and salty cheese quiche-style
‘formaggelle’ for Easter. Weather is predicted to be cold and rainy again for
the next 2 or 3 weeks, so this will affect the planned work on the extension
and the work in the land. Finishing pruning the vines will be paramount, then
potato planting and earthing up the broad beans. We will see if the good
weather will return to Sardinia….
The beginning of the bread
making the start
bread sheets in numbered wrapped container
Cooking the bread
The end product. Very thin flat bread which can last months if kept right. In Italy the y called "carta da musica", music paper as when you eat it makes a noise.
Other bread. soft one.
Formagelle before been cooked
