The Corona family has been working in the bakery in Sardara for decades. Direct resale is located within the municipal town market and offers various kinds of bread made with flour, an organic Sardinian semolina called “Senator Cappelli”, ground on stone and mixed with natural yeast.

The bread, slowly leavened and baked in a wood oven, has an intense flavour and is particularly digestible. The civraxiu, a massive homemade bread typical of southern Sardinia should definitely be tasted.