Italy
Photo: Luigi Chiesa, CC BY 3.0, croppedPane carasau
/ˈpanɛ ɣaɾaˈzau/PAH-neh kah-rah-ZOW
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- Taste
- Savory
- Made with
- Wheat & flour
History
Pane carasau is a very thin, crisp flatbread from Sardinia. A disc of durum wheat dough is baked until it puffs like a balloon, split into two sheets, and baked again until dry. The Italian name, carta da musica, music paper, comes from the idea that it is thin enough to read a music score through. It was made for shepherds of the Barbagia mountains who stayed away from home for months, because it keeps for up to a year when dry. Remains of similar bread have been found at nuraghe sites, from the island's Bronze Age. It is eaten dry, or softened as pane frattau, layered with tomato, pecorino and a poached egg.
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