"Frozen or pre-baked bread" can no longer be called or sold as "fresh bread." The legislative process is underway, and this is also good news for Sardinia's bakers, who boast a sector comprising over 900 companies that produce 100,000 tons of fresh artisanal bread.

"This is a very important regulation because it restores value to artisanal bread and ensures consumers have accurate information," says Marina Manconi, baker and president of Confartigianato Gallura . "Finally, clarity is being provided in a market where too often the differences were not clearly visible." According to the latest analysis of bread produced in Sardinia, conducted by the Confartigianato Sardegna Research Office, based on ISTAT data, the 930 bakeries in Sardinia churn out approximately 3,000 quintals of product per day, equivalent to 100,000 tons of fresh bread annually. This includes over 800 types of bread, including bread made with flour and semolina, as well as civraxiu, coccoi, moddizzosu, rosettes, schiacciatine, baguettes, bananine, and lingue, not to mention ricotta bread and bread with olives.

Regarding consumption, 730,510 Sardinian families spend an average of about 21 euros per month. Based on these data, it's possible to estimate that the average annual expenditure for bread by all Sardinian families amounts to 186 million euros.

"It is now essential that the legislative process be completed quickly and that the provisions be effectively implemented, accompanied by adequate controls," Manconi concludes. "Only in this way will it be possible to fully implement the law's objectives, preventing the recurrence of unfair practices and ensuring the true valorization of Sardinian artisanal bread."

(Unioneonline)

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