Carasau is a type of traditional, flat bread. More thin than 'Pistoccu', the other type of traditional Sardinian bread.
It is thin and crisp, usually in the form of a dish half a meter wide. 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 recipe is very ancient and was conceived for shepherds, who used to stay far from home for months at a time. Pane carasau can last up to one year if it is kept dry. The bread can be eaten either dry or wet (with water, or sauces) or fried with olive oil.
Made withMilled durum, wheat, semolina, water, yeast, salt
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Sardinian tradition through our cuisine and wine