Appeal from Sardinia: "Coccoi bread becomes a DOP production"
The promoting committee writes to the Ministry of Agriculture
An official request for Coccoi bread to become a product with a protected designation of origin was sent to the Ministry of Agricultural Policies by the special committee that deals with the promotion of the initiative.
The application was signed by a group of bakers present throughout Sardinia who are making a square around one of the most prized specialties of the island's gastronomic heritage.
The intent is to obtain the most famous recognition for the typical food product also to protect the consumer.
In support of the work carried out there are Laore Sardegna, Agris Sardegna, Cna Agroalimentare Sardegna, Confartigianato Imprese Sardegna, Association of Bakers, Porto Conte Ricerche, University of Sassari and the well-known anthropologist Alessandra Guigoni.
For some time now, a path to enhance the white art has been activated in Sardinia to rediscover not only the value of Coccoi, but also of the island bread in general, as an expression of local culture, economy and identity.
In the production regulations there are durum wheat flours grown in Sardinia, mother yeast, water, sea salt and great skill in scissoring.
Among the most famous and artistic forms there is the "bride's bread", but there are also versions with egg, with almonds, with raisins.
(Unioneonline / ss)
