Pane Carasau (Also known as Sardinian music paper bread) is a delicious thin and crispy flat bread with a millennial tradition which combines the sun, the land and the grain, the artisanal baker, ancient grain flour and clear spring waters. The thin sheets of Carasau bread are an ideal companion for cheeses, salumi, salads, in soup or with and seafood. The origin of baking, including the Sardinian bread-making, goes back thousands of years. The tradition of the bread is linked to the town of Nuoro, archaeological evidence dates it back at least 3000 years .
It is made by taking baked flat bread (made of durum wheat flour, salt, yeast and water), then separating it into two sheets which are baked again. The ancient recipe was conceived for shepherds, who used to stay far from home for months at a time. The bread can be eaten either dry or wet (with water, wine, or sauces).
The name comes from Sardinian ‘carasare’ which means to bake.
Ingredients: Flour from durum wheat bran flour, water, yeast, salt.
