Description
A traditional flatbread from Sardinia..
It is also called carta da musica in Italian, meaning sheet music in reference to its large and paper-thin shape, which is said to be so thin before cooking that a sheet of music can be read through it.
The bread 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: pane carasau can last up to one year if it is kept dry.
The bread can be eaten either dry or wet (with water, wine, or sauces).
(this is a product comes naturally cracked)
