Pane Carasau is a local traditional wafer-thin Sardinian crisp/flat bread, which was born in Barbagia, a mountainous area of inner Sardinia, in ancient times because shepherds needed to have a bread that lasted longer, without going bad during their movement with the flocks.
The traditional Carasau has the shape of thin and crisp circular sheets of pastry and, because of its features, it also goes by the name of ‘carta da musica’ (music paper). The Sardinian name ‘Carasau’, instead, comes from the processing technique, which includes the ‘Carasatura’ phase (a double cooking), which makes it crisp. It can last up to a year if it is kept dry.
The basic ingredients of Carasau bread are: yeast, salt, water and flour. Traditionally there are two kinds of dough: the one with durum wheat flour, widespread particularly among the high class (nowadays the most used), the other with barley meal or fine bran, present particularly on the tables of middle and lower classes (the shepherds’ ones).
This is generally used to complement a savory meal.
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