Carasau bread

Pane Carasau is a traditional Sardinian bread from the province of Nuoro. Its Sardinian name, "carasau", derives from the verb "carasare" which means "to toast". In fact, the bread was baked twice in order to last longer, which made it the perfect food for shepherds to take on long journeys and to the pastures to take care of their flocks. It was also used as a dish on which to pour food, to be eaten as an accompaniment of other ingredients.

The process of making Pane Carasau is called "Sa Cotta" and, in the past, was a family ritual. It is also called "Carta da musica" (music paper) because of the noise it emits during chewing, being a very thin and crisp bread.

It is a real crispy wafer, rough and thin. The color is golden, the taste is characteristic and the aroma strongly recalls the scents of cereals, granary and baked wood.

Excellent tasted alone, even better with salami and cheese. Warmed in the oven it becomes even more fragrant, while moistened with a little water it takes on a soft consistency, similar to that of a piadina. When moistened, it is ideal to be used as a base for juicy dishes, such as rare meat steaks.

It is a versatile and original ingredient for the preparation of many recipes, both sweet and savory!
For a sweet recipe you can use Pane Carasau to create a millefeuille with cream and berries. Whereas, the savory recipe we cannot live without, is the Pane Carasau lasagna seasoned with ragù and Sardinian Pecorino Cheese.