Pane Carasau Recipe on Food52 (2024)

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What is Sardinian pane carasau? ›

Pane carasau (Sardinian: [ˈpanɛ ɣaɾaˈzau]; Italian: [ˈpaːne karaˈzau]; 'toasted bread' in Sardinian, from the past participle of the Sardinian verb carasare, which means 'to toast', referring to the crust) is a traditional flatbread from Sardinia.

The bread can be eaten either dry or wet with water, wine, broth or a variety of sauces. It's perfect for brunch or as a nibble. We call it the Sardinian cracker for its crispy thin texture, that works really well on its own or paired with cheese and salami.

This Italian bread variation has been traced all the way back to before 1000 BC and was customarily made by women who prepared it for their men working as shepherds in the field as the bread was able to be stored for a long period of time without losing its flavor and texture.

One of the most distinctive Sardinian foods, pane carasau is a crisp, thin bread that is shaped in rounds. Owing to its appearance and crackling sound, it is also called sheet music bread (carta de musica) in other parts of Italy.

With its roots in the verb carasare and meaning “toasted bread” in the Sardinian dialect, pane carasau is a traditional bread from the south of Italy, golden in colour and crisp to the touch.

1. Su Porcheddu. Among the most famous meat dishes on the island, and a real countryside tradition, Su Porcheddu is better known as roast suckling pig, usually cooked on a spit for up to five hours. The result is a delicious and crispy piece of meat, often served at special occasions such as weddings.

Focaccia. This flatbread is one of the most iconic Italian breads. It's baked flat on a sheet pan, and it gets its rich flavor from the addition of olive oil. Simple focaccia tastes great as-is for a snack, and it's an excellent bread to serve with soup.

History/Origin

Carasau breads are a sardinian typical food of ancient origin and are known as “carta musica” (music sheets) due to its mien as a translucent paper. Its traces have been found in the archaeological excavation of Nuraghi, which proved the existence of these Italian breads prior to 1000 BC.

How is Icelandic volcano bread made? The two key elements here are low and slow. The bread develops considerable sweetness by allowing the loaf to cook over a much longer period than if you were to place it in a regular oven. The dough contains no yeast; instead, a sourdough starter kicks off proceedings.

It is one of the oldest breads made in the land of the centenarians, and is also widespread on the opposite side of the island, in Montiferru, Marghine and Planargia. Its main ingredients are semolina and durum wheat flour, water, salt and yeast.

How many calories are in pane carasau? ›

The Elvis Presley Loaf. Peanut Butter Banana Walnut Bread As everybody knows… Elvis loved his banana peanut butter sandwiches. I decided to combine the two ingredients to make this banana bread.

Sardinian cannot be said to be closely related to any dialect of mainland Italy; it is an archaic Romance tongue with its own distinctive characteristics, which can be seen in its rather unique vocabulary as well as its morphology and syntax, which differ radically from those of the Italian dialects.

Pecora in cappotto. This mutton stew, made with rich broth, wild herbs, and potatoes, is the quintessential dish of the Sardinian islands. The name, which translates to “sheep in a coat,” is a reference to a pastoral tradition of leaving the oldest sheep in the herd unshorn during annual sheep-shearing feast.

Mirto (licòre/-i de murta in Sardinian, licòr di mortula in Corsican) is a popular liqueur in the Mediterranean islands of Sardinia, Corsica and Capraia. It is obtained from the myrtle plant through the alcoholic maceration of the berries or a compound of berries and leaves.

Bottarga: The Golden Caviar Of Sardinia 0 Comments

Mullet (the most valued), tuna or swordfish eggs, salted, pressed and then dried up for a few months. A very ancient technique. It seems that the word "bottarga" comes from the Arabic butarikh - salted fish eggs.