Dish

Pane carasau

Pane carasau is made by mixing durum wheat flour, water, and salt to form a dough. The dough is then rolled out into thin sheets and baked in a wood-fired oven. Pane carasau is a rich source of carbohydrates and is low in fat and sugar. It is usually served with a side of pecorino cheese or cured meats like prosciutto or salami.

European cuisine› Mediterranean cuisine› Italian cuisine

Bread› Flatbread

Origins and history

Pane carasau has been a staple food in Sardinia for centuries. It was originally made by shepherds who needed a food that could be stored for long periods of time. Pane carasau is also known as "carta da musica" or music paper as it is so thin and crispy.

Dietary considerations

Suitable for vegetarians. Contains gluten.

Variations

Pane carasau can be served with different toppings like tomatoes, olives, and capers. It can also be used as a base for pizzas or as a substitute for crackers in cheese platters.

Presentation and garnishing

To make Pane carasau, make sure to roll out the dough as thin as possible to achieve the desired crispy texture. Use a wood-fired oven to bake the Pane carasau to give it a smoky flavor. Pane carasau can be garnished with fresh herbs like rosemary or thyme. It is usually served on a wooden board or platter.

Tips & Tricks

Pane carasau can be stored in an airtight container for up to 2 weeks. To re-crisp stale Pane carasau, sprinkle it with water and bake it in the oven for a few minutes.

Side-dishes

Pane carasau is usually served with a side of pecorino cheese or cured meats like prosciutto or salami. It can also be enjoyed with a glass of red wine.