OZIERI
Staggering down a hillside in a jumble of fresco-painted houses, church spires and terracotta rooftops, Ozieri, in Sardinia’s northern Logudoro region, moves to its own relaxed beat. Famous island-wide,(fine bread) is found on most Sardinian tables, and none is more revered in Ozieri than a flat bread that’s long been popular with fishermen and farmers. Made with wheat semolina, yeast, water and salt, the bread pairs well with savoury soups, salads and roasted meats. Hand-kneading bread with extraordinary patience and skill, baker Paolo Becciu is rekindling Ozieri’s passion for ancient grains and recipes dating to Neolithic times. The bakery, L’Antico forno di Paolo Becciu, located in Ozieri’s historic centre, has a traditional oven that’s used for village festivals and parties.
