It is thin and crispy, usually in the form of a dish half a meter large.
Its recipe is very ancient and it was conceived for the shepherds, who used to stay far from home for many months at a time. It can resist in fact one year before getting wet.
It is used dry or wet (with water, wine or sauces).
ane Carasau or Carta da Musica is a Sardinian bread.
PaneCarasau is sometimes bathed in sauce before it is eaten, and is an excellent accompaniment to cheese or meats.
A typical dish made with panecarasau is pane frattau which is prepared by layering panecarasau with sauce, tomato, cheese, all topped with poached egg(s).
Si tratta di un panecarasau dalla forma rettangolare e dalle ridotte dimensioni (27x15), confezionato in pacchi da 400 gr.
Il classico panecarasau, di forma circolare, cotto nel forno a legna e dal gustosissimo sapore.
Il pane guttiau è una sorta di gustosissimo snack, del panecarasau tostato e inumidito nell’olio e nel sale, tagliato in piccoli pezzi e confezionato in piccoli pacchi equivalenti a quelli delle classiche patatine.
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