Production location: Gavoi (NU) – Sardinia –Italy
Geographic location: Barbagia of Ollolai – Central Sardinia
Territory: mountainous, 780mt a.s.l.
Barbagia includes Mount Gennargentu, which is the highest mountainous group on the entire island of Sardinia (highest peak: La Marmora Peak, 1834mt). This is the most difficult area in Sardinia to cross because of its height and rugged terrain. This zone is rich in natural beauty left unchanged through the centuries, full of vast forests, streams of water (as most of the rivers in Sardinia begin in this area), as well as rare botanical and wild life species. In this area of Sardinia, where nature shows itself to be bitterly powerful and very strong, old, ethnic values made by the passing of knowledge from generation to generation are found. Here the concept of quality has remained intimately tied to the concept of “nature”, and has remained embedded in the culture itself of these people. This might be due to the fact that the opposite idea, the idea of the “non-natural” or “artificial”, has never existed.
The traditional Sardinian bread is part of the millennia old heritage of our culture. It presents two varieties of product, one of which is called “Carasau” (see the related technical sheet) and the other is called “Guttiau”. Guttiau means “dropping” in Sardinian. Guttiau bread is a base of “carasau” bread on which have been poured (“dropped”) little extra virgin olive oil.
Here is an authentic pearl of taste and genuineness, which we selected for you. This bread is produced according to the millenary old experience of the Sardinian tradition. In the town of Gavoi situated in the heart of Barbagia up at 780 metres above sea level, we discovered an old fashioned bakery that applies only traditional techniques to produce their bread, since they are aware that nowadays, “simplicity “ means “rarity”. What better guarantee for a genuine product of the highest quality level? Only Sardinian hard wheat flour, famous for its optimal characteristics, is used. The dough is worked according to old-fashioned techniques and is left to rise for not less than 3 to 4 hours. It is cooked in wood fired ovens. Once ready, drops of extra virgin olive oil are poured on it, which leaves a lasting and intense perfume of our excellent high premium quality and award winning extra virgin olive oil.
The result doesn’t need much explanation: optimal consistency, taste and perfume that bring to mind the flavours of old times. “Guttiau”” bread from Gavoi is another high quality product from Mamasardinia, faithful to its promise of bringing excellence on your table.