Manufacturer: Lanaittu Srl
Brand: Anna P
A crispy sheet of durum wheat meal bread The sheets of bread are removed from the oven piping hot and bulging, then are separated by hand and placed back in the oven to make them fragrant and crisp. Light bread with the fragrance of wheatMatched with tangy or mild cheese spreads, cold cuts and cheeses, ideal for tasty snacks to enliven your cocktail hour. This ancient bread was made for the shepherds who spent long solitary months away from the village, and needed easy-to-carry, long-lasting food. Making the Sardinian Pane Carasau was traditionally a female art, involving the use of special durum wheat flours and other selected ingredients, long hours kneading the dough and an oven at just the right temperature. The end result is a crisp, fragrant bread, straw yellow in colour with slight brown tinges. Its crisp, thin sheets and intense flavour make it perfect for both simple and special dishes. One of the most common ways of eating Pane Carasau consists in damping it in cold water, thus making it soft enough to fold round cheeses, cold cuts or cheese spreads. 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.
