Whole wheat Carasau bread - Il Vecchio Forno - Sardinian food products

Very ancient Sardinian bread, of Arab origin. Prepared with whole wheat durum flour, water, salt and yeast.

Toasted by the ancient Sardinians to increase its conservation capacity, it is the bread of transhumance. Dietetic food, it differs from the classic "Carasau" because the flour is used completely, without the separation of the bran.

Whole wheat 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

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