Guttiau Bread

Guttiau bread is a more flavorful and tasty variant of Pane Carasau, as it is seasoned with olive oil and lightly salted on the surface before the last browning in the oven. Not fried but baked, absolutely a must try. One sheet of pasta leads to another!
The name itself, "guttiau", in the Sardinian dialect means "dripped" to indicate the fact that the bread is soaked with olive oil.

Carasau bread is originally from the province of Nuoro. It takes its name from the sound it makes when it breaks. In fact, it is also known as music paper. The bread was baked twice in order to last longer, which made it the perfect food for shepherds to take on long journeys to the pastures.
Although the recipe for Pane Carasau and Pan Guttiau includes few ingredients, its processing is long and complicated and requires a certain mastery that only the bakers of the Murru e Lai bakery know how to guarantee despite the passage of time.

The surface is golden and its flavor is light and tasty.

For its savory flavor, it is great to serve as an aperitif with cold cuts and cheeses or to give a special touch on your vegetable soups.
Try Pane Guttiau with Lacesa's sweet spreadable cream cheese.