Put plenty of oil in a pan and lightly saute' the onion and the garlic. Add half a glass of white wine and bring to the boil. Add the basil, the laurel, a sprig of mint and cook for a few minutes. Leave the eels at least two days to become flavorful before serving them. There are small and large bakeries producing bread all over the island.
Bread has a strong symbolic value as it plays a central role in festivals.
There are breads that are only made for special occasions. These are not made by bakers but are home made. These breads are made following ancient traditions and recipes. Among the Sardinian breads with an international reputation pane carasau is probably the most well known. It consists of very thin circular crisp sheets of pastry and it keeps a long time.