SERVE WITH SALUMI, CHEESES, ESPECIALLY PECORINOS AND SEAFOOD ANTIPASTI. IT CAN BE CRUMBLED UP IN SOUPS IN PLACE OF PASTA OR RICE.
Moistened, it can be rolled around a filling like manicotti or layered as a baked lasagna. Pane frattau, is a traditional dish where the bread is moistened with broth, drizzled with tomato sauce and topped with a poached egg. Great for brunch or a late dinner.
PANE CARASATU is a crisp bread known as carta da musica, meaning sheet music, since they are so large and delicate. Thin discs of dough puff up after a minute in a wood-fired oven. It is split into two paper-thin discs and baked again until dry and extremely crispy. Historically eaten by the island’s many shepherds because of its keeping quality.
MADE IN SARDINIA
Fully baked traditional carasatu is plain or drizzled with extra virgin olive oil and seasoned with a pinch of salt then placed in the hot oven for a few more minutes. Serve alongside fresh cheeses like ricotta with jam or honey for that irresistible savory–sweet combination or eat right out of hand.
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