PISTOCCU AND CASU AXEDU
bread and cheese: a simple surprise.
And the bread? It’s the one the shepherds eat.
It is like the Nuorese Carasau but a little thicker and is called pistoccu.
In some towns a couple potatoes are added to the mixture and the crisp dough becomes even more friable.
Some people prefer it just as it is, hard, crisp and "crunchy", when you bite into it. But it is also delicious when softened with cool spring water.
Bread and cheese: the daily fare among the mountains of Ogliastra. And there is a surprising cheese that maintains all the flavour of sheep and goat’s milk: it is called casu axedu o vrue.
Soft fresh blocks of very white cheese preserved in serum.
Look at it: it is compact, very smooth and shiny. If you cut it with a spoon or fork, it is extremely soft.
Finally, taste it and you’ll discover that such a simple product has an exceptional flavour if the milk comes from sheep that graze loose in the meadows of Ogliastra and if the air is cool and healthy like that of Gennargentu.
It is delicious with pistoccu.