Pane Carasau is an ancient grain Sardinian flatbread and savored part of Sardinian culture. Remnants were even found in an archeological excavation of the island's nuraghes*, confirming consumption prior to 1000 BC. This exceptionally thin flatbread is made following a Sardinian tradition involving seven stages and at least three expert bakers.
Only ancient grains are used
Minimal and slow processing
EU certified organic durum wheat semolina
Grown in uncontaminated Sardinian soil free of GMOs and glyphosate
Contains gluten and wheat
* the traditional building style in ancient Sardinia, also referred to as nuraxis
Once harvested, this valued and rare variety is slowly stoneground for superior nutrition and notable flavor.
The thin sheets of dough are then: careful baked, skillfully removed from the oven, delicately slices, expertly stacked, and finally re-baked to obtain its appreciated crispy texture.
Every detail follows the longstanding Sardinian tradition for preparing this celebrated part of the historic Sardinian diet.
