For the better part of three years I have put food on the table, paid bills, went on mini-vacations to the main-land and bought a few things for the house by working in a bakery which specializes in pane, all things bread related. There are four employees: The Boss, The Bosses Best Friend, The Bosses Best Friends Wife and The Little Guy with big halitosis. It’s an easy job and a far cry from the five-hundred seat restaurant over-looking Niagara Falls where I used to wait tables.
Working in a small, very small town bakery on the mountain-top, in the Med is truly an experience and being part of the tradition that has gone on for centuries is humbling; I feel honoured to know the secrets. Besides making wonderfully fun-shaped, delicious bread we also make the local tradition: Canestre.
Most towns in Italy, in particular in Sardegna make these canestre. Each town or province will have its own unique recipe, no two the same. This is ours: flour, sugar and … Did you really think I would give it all away? Nah, I couldn’t do that. I’m part of this society now, and some traditional recipes shall remain a secret, for centuries to come.
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oh the smells of your bakery must be heavenly.
guy with halitosis? heheh except for his smell.
mmmm bread! oh how I miss bread lol – when ever I manage to come out for a visit I am going to live at that bakery and eat all the bread! haha
Nice buns, baby! Seriously.
Hi, just wanted to thank you for stopping by my blog and commenting. I’m off to check out more of your posts!
I can’t wait to eat it again!
it is a secret!!! Shhhhh!!! Like how they put the caramel inside a caramilk bar…. I never want to know it but I just want to eat it!!!
oh c’mon, you can email the secrets to me, right?
I’ll get back to you on that. 😉