Pane Carasau (Sardinian Carasau bread) is a millennial tradition which 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. Product subjet to natural loss of weight.
"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 oven or on a hotplate for a few minutes.
"Frattau bread" recipe: dip the pane carasau in the broth, then place it in layers in 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 centre.
Natural breakage may occur during transit.
I lived in Sardinia for many years and I always ate Pane Carasau. I was so happy to find it here in America.
I had to get used to it, but it was great. Learned to melt cheese over iot, or ‘sandwich’ it with lunch meat. I love it. I used to get Matzoh crackers but this is lighter and crunchier. Just right.
It's the first time I buy this kind of bread. Very particular and very good. I'll buy again in the future!