The cuisine of this area reflects the local and ancient agro-pastoral tradition. Typical bread is the Pani Carasau, made in very thin, dry and crunchy layers; it used to be the shepherd's bread during his long absence from home while attending the flocks on pastures. Today the Pani Carasau is served all over the island's restaurants.HOTEL NU Wild boar, donkey and goat meats are the main ingredients of some popular dishes as it is the Fiore Sardo, a mature sheep's milk cheese. Wine cellars in Dorgali and Oliena are open to the public in some specific days of the week and offer a wide range of rosè and red fully bodied Cannonau wines called Nepente. Sweets are generally dry cakes and biscuits made with honey, fruit and nuts keeping their flavour for weeks after baking, like the excellent nougat of the town of Tonara.