Sardinian Bread Made On Festive Days
Take an interesting look at what scholars and travelers have discovered during their visit in Sardinia during the early part of the 20th century. The photo and caption were taken from an article in The National Geographic Magazine written by Helen Dunstan Wright, August 1916 Volume XXX Number Two.
The bread is a pure white, of fine texture, and is kneaded for hours before baking. The fair bakers are wearing their most elaborate costumes, reserved for religious festivals and holidays.
