(ANSA) - CAGLIARI, APRIL 27 - The official request for a Protected Designation of Origin was sent by the Pane Coccoi PDO Promoting Committee to the Ministry of Agriculture.
The application, signed by a group of bakers present throughout Sardinia, has the aim of obtaining the most prestigious recognition for a food product and represents a precious tool for businesses, which goes to protect the consumer.
The work carried out so far - which companies consider a point of departure and not of arrival - has seen the precious support of Laore Sardegna, Agris Sardegna, Cna Agroalimentare Sardegna, Confartigianato Imprese Sardegna, Associazione Panificatori, Porto Conte Ricerche, University of Sassari and the well-known anthropologist Alessandra Guigoni.
This is a complex activity that has required years of work and which has resulted in the creation of numerous dossiers to support the request.
A path of valorisation of Sardinian raw materials in which the various links of the supply chain, from the primary to the transformation and then to the shelf, interact with each other.
The different entrepreneurs who are making a square around one of the most precious and tasty specialties of the Sardinian gastronomic heritage, have decided to join in order to enhance, protect and promote Coccoi in every possible occasion.
In fact, a path to enhance the value of white art in Sardinia has already been activated for some time, aiming to rediscover both the value of Coccoi and that of paneisolano in general, an expression of culture, economy and local identity.
Durum wheat flours grown in Sardinia, mother yeast, water, sea salt and great skill in scissoring are the requisites provided for in the production specification of one of the most famous and precious island breads, a symbol of wealth and prosperity, famous for decorations and used on occasions more important than life, from birth to death.
Among the many, perhaps the best known is the "pane della Sposa" which certainly represents the greatest artistic expression, as well as purely gastronomic, of Coccoi.
But the versions with egg, almonds and raisins are also unique and inimitable.
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