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BACKWelcome to the world of La Credenza
These pages will take you on a culinary journey through Italy where every product will tell you a story of traditions, of local flavours and customs from old times, reminding you of the simple rhythm of nature.
Enjoy the journeyFabio Antoniazzi, Founder
COD. 5090 REGION | SARDEGNA PRINT
Pane Carasau Giulio Bulloni 1KG
INGREDIENTS Flour and bran of durum wheat, water, salt and yeast
WEIGHT 1x1kg
SHELF LIFE 1 year
NOTES
A typical crispbread from Sardinia made in the traditional method.
It is thin and crisp, usually in the form of a dish half a meter wide. It is made by taking baked flat bread (made of durum wheat flour, salt, yeast, and water), then separating it into two sheets which are baked again. The recipe is very ancient and was conceived for shepherds, who used to stay far from home for months at a time.
A similar, yeast-free bread is called pane guttiau in Sardinian; it is also known as carta da musica in Italian, meaning "music sheet", in reference to its large and paper-thin shape, which is so thin before cooking that a sheet of music can be read through it.
#Once opened consume within 4 months
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