Bakery
BACKCOD. 5091 REGION | SARDEGNA PRINT
Pane Carasatu 250g Bulloni
INGREDIENTS Flour and bran of durum wheat, water, salt and yeast
WEIGHT 20x250g
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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