Pane-carasatu

Pane Carasau Sardinian Flatbread: A Delicious and Nutritious Piece of Sardinian Culture

If you're a fan of traditional, rustic breads, then you'll love Pane Carasau, the Sardinian flatbread that has been a staple of the Sardinian diet for centuries. In this article, we'll take a look at what makes this bread so special, what it's typically eaten with, and whether or not it's a healthy food choice.

What is Carasau Bread?

Pane Carasau is a thin, crisp flatbread that is traditionally made from durum wheat flour, water, and salt. It's known for its unique texture, which is crunchy and papery, making it perfect for soaking up the flavors of sauces, dips, and spreads. Unlike many other types of bread, Pane Carasau is baked twice, giving it an extra crispy texture and making it shelf-stable for long periods of time, which was particularly useful for Sardinian shepherds and farmers who needed a portable and durable food source to take with them on their travels.

What is Pane Carasau Eaten With?

Pane Carasau is a versatile food that can be served in a variety of ways, but it's most commonly used as a base for dips and spreads, such as olive oil, cheese, and tomato sauce. It's also commonly used as a base for Sardinian-style pizza, with toppings such as tomato sauce, cheese, and cured meats. In addition, Pane Carasau can be broken into small pieces and used to scoop up soups and stews, or it can be used as a base for bruschetta-style toppings.

Is Pane Carasau Healthy?

Yes, this Italian flat bread is a healthy food choice. Unlike many other types of bread, which are often made with refined flour and sugar, Pane Carasau is made with whole grain durum wheat flour, which is a good source of fiber and protein. In addition, the baking process used to make Pane Carasau results in a bread that is low in fat and calories, making it a great option for those looking to maintain a healthy diet.

The History of Pane Carasau

This flatbread from Sardegna has been a staple of the Sardinian diet for centuries, with evidence of its production dating back to the Bronze Age. It was originally made by shepherds and farmers as a portable and durable food source, and its popularity has only grown over the years. Today, this is a staple of Sardinian cuisine and can be found in homes and restaurants all over the island.

How is Pane Carasau made?

This Sardinian specialty is made by mixing durum wheat flour, water, and salt together to form a dough. The producers then knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic. The dough is then divided into two equal parts, rolled out into thin, round shapes, and cooked on a hot griddle or baking sheet for about 2 minutes on each side, until it starts to puff up and turn golden brown. The bread is then brushed with extra virgin olive oil, placed back on the griddle or baking sheet, and cooked for another 2-3 minutes on each side, until it becomes crispy and papery. This process is repeated until all of the dough has been used, resulting in several rounds of Sardinian Flatbread.