Sa Tunda

Sa Tunda is the typical bread from Teulada. It is very genuine and made with durum wheat semolina. Its dough holds ancient history; it was in fact the bread that housewives used to put in their husbands’ saddlebags when they needed to go to work in the countryside. Documentary sources even tell us of its use as a “salary” since the 1700s.

The main characteristic of Sa Tunda is the particular shape with seven points (called “pizzi”):seven points like the seven days that elapsed between one bread making and another but also like the seven portions of bread needed by the shepherd or farmer who had to spend the whole week away from home tending the flocks or working the land.

Its unique process makes this bread incredibly crunchy on the outside and deliciously soft on the inside. It is also ideal to be kept for several days without dropping quality.

You only need a few ingredients for the dough: durum wheat, sourdough starter, water, salt and… a lot of experience. Only with practice, you can learn how to correctly dose all the ingredients and also to give the bread its unique 7 points shape

Ingredients:1kg durum wheat semolina, sourdough starter, 20gr of salt, 300-500 ml of water

Ingredients

  • 1kg durum wheat semolina,

  • sourdough starter

  • 20gr of salt,

  • 300-500 ml of water

History and Culture

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