Also called ‘spianata’ locally, pane modde is widespread in Logudoro and Barbagia. A traditional recipe to rediscover – either on its own or filled with typical island food.

From the food and wine tastings to exploring traditional Sardinian culture, autumn is the best season for trying out the flavors of Barbagia. Digging into the annals of Sardinian history and its art of baking, there is in fact a product that looks very similar to the piadina romagnola or the crescentina modenese: It's the pane modde or pane poddine, sometimes also called spianata sarda, which is also popular in Logudoro.