In the tradition of Roman food there were cereals but it should be remembered that the most typical food

grain was not a product derived from corn but from spelled flour, the puls. Sardinia, which is historically one of the Roman granaries, produced - from yellow ears of corn - a high quality product that was designed primarily for use in the capital. From the II century BC (Sardinia became Roman in 238 BC) the areas of the island, which were in the Punic era intensively cultivated with wheat, increased their production thank to agricultural Roman techniques. The grain that was intended to feed the urban plebs of Rome came from Sardinia and that was cultivated both in large estates owned by the state and granted in concession to the great Roman senatorial families in small plots of local settlers. In Roman age it were produced different kinds of bread depending on its destination as it happened in the Sardinian countryside until few time ago. The sources point out three main types of bread: 1 - Panis plebeius, rusticus or niger, sifted flour sparse, eaten by the poor 2 - panis secundarius, whiter but not so thin, a little better than the first 3 - panis candidus or for the rich class, the finest of fine flour The bread was also classified into categories depending on the form: typical is the circular shape with an engraved cross to break the loaf into four parts. The corn used to produce the bread became so important that the Romans arrived to enact the laws in order to regulate the proper distribution to the population in the form of grains or grain and then directly into loaves already baked.