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    Picture of CARASAU BREAD - CLASSIC LINE gr. 350 - INSULA

    CARASAU BREAD - CLASSIC LINE gr. 350 - INSULA

    It is a typical Sardinian bread spread all over Sardinia, in the shape of a very thin and crunchy disc, suitable to be kept for a long time. The Sardinian word derives from the verb "carasare", which means to toast. During this process the bread is put back in the oven for the final baking: this baking makes it crunchy.
    €4.50
    Picture of CARASAU BREAD "SUNALLE" gr. 250 (Ps x ct 10) - FONNI/ IL VECCHIO FORNO

    CARASAU BREAD "SUNALLE" gr. 250 (Ps x ct 10) - FONNI/ IL VECCHIO FORNO

    Very old bread, typical Sardinian, of Arab origin. Prepared with durum wheat flour, water, salt and yeast. The need to spend long periods away from home, for the transhumance, made compulsory by the scarcity of fertile land, led the ancient Sardinians to toast this precious bread, in order to increase its conservation capacity.
    €35.00
    Picture of CARASAU BREAD  gr. 900 (Ps x ct 12) - OVODDA/SANTU PREDU

    CARASAU BREAD gr. 900 (Ps x ct 12) - OVODDA/SANTU PREDU

    The carasau bread of the Santu Predu Bakery lasts a long time without losing its precious organoleptic characteristics that can be eaten naturally, i.e. dry, accompanied by a multitude of savoury or sweet flavours. One of the ways to savour it is after a rapid immersion in water, a passage that restores humidity and the softness necessary for it to be used around delicious slices of salami or slices of for-maggio, or as a base for the preparation of first courses. In order to wet it properly, the water must be run only on the inside of the sheet of pasta, then it drips by holding it in a vertical position for a few minutes. Thanks to this important feature you can use the bread carasau even under juicy dishes such as red meat cooked rare, or foods that release oil or fat.
    €72.00
    Picture of CARASAU BREAD gr. 800 - IL VECCHIO FORNO

    CARASAU BREAD gr. 800 - IL VECCHIO FORNO

    Very old bread, typical Sardinian, with Arabic origins. Prepared with durum wheat flour, water, salt and yeast. The need to spend long periods away from home, for transhumance, made obligatory by the scarcity of fertile land, led the ancient Sardinians to toast this precious bread, in order to increase its conservation capacity.
    €6.00
    Picture of TRADITIONAL CARASAU BREAD gr. 250 (Ps x ct 14)- IRGOLI/PANIFICIO BATTACONE

    TRADITIONAL CARASAU BREAD gr. 250 (Ps x ct 14)- IRGOLI/PANIFICIO BATTACONE

    It is one of the food-symbol of Sardinian gastronomy: an original, even unique bread, whose origins are traced back, according to some studies, to the Nuragic era (1800 B.C. - 200 A.D.). Always present on Sardinian tables, it has crossed the sea and today is known and appreciated in the rest of Italy and on international markets. Its characteristic crunchiness, its delicate and refined taste, its practicality in consumption and preservation, make this wonderful food can be combined with any gastronomic tradition.
    €39.00
    Picture of TRADITIONAL CARASAU BREAD gr. 400 (Ps x ct 12) - IRGOLI/PANIFICIO BATTACONE

    TRADITIONAL CARASAU BREAD gr. 400 (Ps x ct 12) - IRGOLI/PANIFICIO BATTACONE

    It is one of the food-symbol of Sardinian gastronomy: an original, even unique bread, whose origins are traced back, according to some studies, to the Nuragic era (1800 B.C. - 200 A.D.). Always present on Sardinian tables, it has crossed the sea and today is known and appreciated in the rest of Italy and on international markets. Its characteristic crunchiness, its delicate and refined taste, its practicality in consumption and preservation, make this wonderful food can be combined with any gastronomic tradition.
    €57.00
    Picture of BLACK CARASAU BREAD gr. 300- IL VECCHIO FORNO

    BLACK CARASAU BREAD gr. 300- IL VECCHIO FORNO

    Typical toasted bread of durum wheat flour with vegetable charcoal
    €5.50
    Picture of TRADITIONAL CARASAU BREAD gr. 800 (Ps x ct 12) -  IRGOLI /PANIFICIO BATTACONE

    TRADITIONAL CARASAU BREAD gr. 800 (Ps x ct 12) - IRGOLI /PANIFICIO BATTACONE

    It is one of the food-symbol of Sardinian gastronomy: an original, even unique bread, whose origins are traced back, according to some studies, to the Nuragic era (1800 B.C. - 200 A.D.). Always present on Sardinian tables, it has crossed the sea and today is known and appreciated in the rest of Italy and on international markets. Its characteristic crunchiness, its delicate and refined taste, its practicality in consumption and preservation, make this wonderful food can be combined with any gastronomic tradition.
    €60.00
    Picture of ORGANIC"CARASAU" BREAD gr. 250 (Ps x ct 14) - IRGOLI/ PANIFICIO BATTACONE

    ORGANIC"CARASAU" BREAD gr. 250 (Ps x ct 14) - IRGOLI/ PANIFICIO BATTACONE

    The "Bio" certified flours come from wheat grown in selected fields with even greater care, using methods of cultivation with low environmental impact that preserve the organic substances naturally present in the soil and that we find in the taste and quality of the finished product.
    €52.00