The Pompu Bread Museum combines the tools used in the process of preparing the bread-making elements with explanations in multimedia format. It is the equipment that tells the story, the function in preparation of what was required to make bread, while using means of expression aimed at the present. 

It starts with the milling of the grain, accompanied by the donkey that continuously turns the millstone. It moves then to the different sieves, explaining their function in the preparation of semolina.  It continues introducing su fromentu, a fragrant and very important ingredient of this product.

According to some cultures of divine origin, su fromentu is a magical element, and has always been linked to the female domain. Su fromentu allows the bread to expand, to rise naturally and to keep fresh with the taste that distinguishes it  for several days. Finally, the different types of bread that are still made in Pompu are of many descriptions:

• sa costedda is the bread to be eaten straight away, either the same day and the day after, it can be in the shape of a carroga (crow) if there are children in the family, or it can be toasted, divided in half and put back in the oven.
• su civraxiu is everyday bread, the easiest one to bring to the countryside for a day’s work, and which could then be recycled into delicious dishes such as is suppas or su pani indorau
• su coccoi, the most durable and most valuable bread because it is made exclusively of semolina. Su coccoi was the bread of the celebrations: the more important the celebration was, the more decorated the bread appeared. From the simple coccoisi a taccasa to is coccoisi a folla, made with su pizz’e unga, meaning working the dough with a small knife accompanied by the thumb nail. Nowadays the Easter tradition remains to have  su coccoi cun s’ou prepared, this is the coccoi with an egg as a sign of rebirth, which could also be in the shape of a gurnard – sa puddixedda. For weddings, it was customary to prepare su coccoi allobau (coupled ) made from two shapes that overlap at the extremities to form a circular weave, just like the married couple who join together to form a family, this was embellished with roses, flowers and doves and all the auspicious symbols of prosperity, union and fertility.

The visit culminates with the collection of ancient grains used in Sardinia until the arrival of the “Senatore Cappelli”, rediscovered and cultivated again in recent times.