Upon first sight, it may look like the Carasau bread of Sardinia, but it’s not. Like the Carasau, it’s indeed dry, thin and crispy. But in this case, grains of Senatore Cappelli durum wheat and natural sourdough join forces with Barbagia di Seulo potatoes to make a rather unusual, but surprisingly delicious, triumvirate. The Pillu bread is baked according to the traditional method in a wood-fired oven. Originally created to stave-off hunger for the pastors during their long days of shepherding up and down the Sardinian terrain, it’s perfect for a picnic à la originariò, for a last minute dinner al fresco, but also as a quick snack during a sunny day.