Pane Carasau - Su Guttiau
We present Su Guttiau's Pane Carasau, more than just bread: it is a piece of food history that embodies the rhythms and knowledge of Barbagia, the inland and most authentic area of Sardinia where it originated.
Known internationally by the evocative nickname "music paper" because of its distinctive, unmistakable crispy sound, Carasau is one of the oldest preparations in the Mediterranean, with traces dating back to the pre-Nuragic period. Over the centuries, it was adapted to the needs of shepherds, who required a light, nutritious and, above all, non-perishable food for the long periods spent in transhumance. Its essence lies in the simplicity of its ingredients: only durum wheat semolina, water, natural yeast (once known as su frammentu) and salt. The production of Pane Carasau is a complex and labour-intensive ritual, traditionally an entirely female skill, divided into precise and carefully timed stages.
After an initial rising phase, the dough is divided into extremely thin discs (sas tundas) and subjected to the first baking (kokere) in a red-hot wood-fired oven. The heat causes the sheet to puff up like a balloon, allowing it to be subsequently divided (fresare o calpire) into two thin layers. These layers are then stacked for the crucial and distinctive stage: carasatura. The Sardinian term carasare means to toast, and during this second, brief final baking, the sheets are returned to the oven to eliminate any remaining moisture, sealing in their crispiness and ensuring exceptional shelf life (up to 210 days when properly stored). It is this meticulous process that distinguishes Carasau and makes it a high-quality bread. The Su Guttiau version remains faithful to this traditional method, offering a bread that is an ideal substitute for fresh bread at the table.
Thanks to its thin and crispy texture, it is perfect with aged Sardinian cheeses (such as the famous Pecorino), cured meats and appetisers, but its versatility in the kitchen knows no limits: it can be slightly softened with water or broth to wrap fillings like a wrap, or used as a key ingredient in the preparation of iconic traditional dishes. Its naturally neutral flavour also makes it suitable for sweet preparations, although its traditional use is savoury. The integrity of the ingredients and the careful preparation highlight the genuineness and purity of the product.
