Pane Carasau Flat Crispy Bread

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Pane Carasau (Sardinian Carasau bread) is a millennial tradition that combines the sun, the land, and the grain with the wise mankind's work, the flour, and the clear spring waters. Well-known with the name "Carta da Musica" ("Music sheets"), the thin sheets of Carasau bread are an ideal companion for pork products, cheeses, and fish starters. The origin of baking, including the Sardinian bread-making, goes back thousands of years, and it has always been the principal element of human nutrition. The process of baking (grain, water, salt, and yeast) is different depending on the use of the bread. The Carasau bread is originating from Nuoro: the shepherds used to spend long periods alone in the fold, in the countryside, far away from home, so they needed a type of bread that could last longer.

Ingredients: Flour from durum wheat bran flour, water, yeast, salt. 

To enjoy Pane Carasau, warm bread until it becomes lightly golden (2-3 min. in the oven) then drizzle extra virgin olive oil on the pane carasau, sprinkle some sea salt on the bread. and ENJOY!

"A sa sarda bread" recipe: moisten the bread with water, let it soften for a few minutes, and eat it with cheese and sausage.

"Guttiau bread" recipe: season the bread with olive oil and salt and heat in the oven or on a hotplate for a few minutes.

"Frattau bread" recipe: dip the pane carasau in the broth, then place it in layers on separate soup plates, adding tomato sauce and grated cheese between layers. When you have reached the top layer sprinkle with grated cheese and place a poached egg at the center.

Net. Wt. 8.8 oz