Sunalle Pane Carasau Classico, Traditional Thin Shepherd Bread from Sardinia, 250g Il Vecchio Forno di Fonni (1)

Pane Carasau is considered one of the oldest types of bread in the world. This typical Sardinian bread comes from Barbagia and is also called "carta musica". This name refers to the characteristic sound the bread makes when broken and chewed. The origin of the Pane Carasau is shrouded in the fog of legend, as well as that of the nuraghs, and some believe that it is to be sought in Arab lands. What is certain is that for the long periods they spent far from home, the shepherds could count on unlimited supplies of this "prince of food" with this light, nutritious and easy to store bread. The bread has been prepared in large quantities and at fixed intervals in all families and also stored for long periods like a treasure of immeasurable value in beautiful chests. A treasure available to everyone today with Sunalle in its traditional delicacy. The processing of Pane Carasau, called "sa cotta" in the dialect, is divided into four phases: the preparation of the dough, the rising, the baking and the so-called "carasatura", which gives the bread its name and consists of a second baking process in which the bread is toasted. The dough for the Carasau bread is made from a few simple ingredients: durum wheat semolina, water, salt and yeast. The resting phase is important for the dough to ferment for the first time: at the end of this phase, the dough is cut so that the first processing can take place. The dough is now rolled out and ferments for the second time, after which the semi-finished product is created: the "Pane Lentu". The flatbreads are separated and stacked with great care to be toasted in the oven.