Fonni Carasau bread - Il Vecchio Forno - Sardinian food products
This is the typical bread of Barbagia, produced in the area of Nuoro
Fonni Carasau bread - Il Vecchio Forno - Sardinian food
Features:
Glory of the Sardinian cuisine this is the bread of the ancient transhumance and it is entirely prepared with ingredients from organic farming (wheat flour, water, salt and yeast).
It is an ancestral bread, cooked twice in a stone oven, which has remained unchanged over the centuries.
This is the traditional bread of Barbagia, one of the symbols of the Sardinian cuisine, with the characteristic thin sheets, tone and crisp. The processing very difficult, from a mixture of wheat flour and leavened worked togheter, are obtained small globes, which are wrapped in towels and let it rise again.
Since these are obtained with a rolling pin thin sheets of roundabouts, which are made rise fleece pressed well, becouse it not grow too much. Once placed in the oven, the sheets will swell like balloons; then he takes off, and with a quick move to cut along the circumference so as to obtain two disks, which are then put to cook so that they assume the characteristic crispness.
Fonni Carasau bread - Il Vecchio Forno - Sardinian tradition
Techincal grid:
| Humidity |
8,13% |
| Dry matter |
91,87% |
| Fat |
1,96% |
| Protein |
12,08% |
| Carbohydrates |
70,47% |
| Ashes |
1,81% |
| Energetic value per 100 gr |
347 Kcal |
| Energetic value per 100 gr |
1471 Kj
|
