Typical Sardinian Bread

The "guttiau" bread is a "carasau" bread tasty variant which is a typical Sardinian bread spread all over Sardinia, very thin and crunchy disc-shaped, 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 into the oven for the final baking: this baking makes it crunchy. To make it "Guttiau", the bread carasau is seasoned with olive oil and salt.

TRADITIONAL SARDINIAN SEMOLINA BREAD WITH SARDINIAN DURUM WHEAT AND ROSEMARY It is a typical Sardinian bread, widespread throughout Sardinia, in the shape of a very thin and crispy disc, suitable for long-term storage. The Sardinian term come from the verb carasare, which means to toast. During the "carasadura", the bread is put back into the oven for the final baking: this baking process makes it crispy.

Typical Sardinian toasted bread of durum wheat flour with vegetable charcoal

Durum wheat flour bread with activated vegetable carbon.

Si tratta di un pane tipico della tradizione sarda, finemente decorato a mano, composto da acqua, semola sarda, sale e poco lievito madre.

Si tratta di un pane tipico della tradizione sarda, finemente decorato a mano, composto da acqua, semola sarda, sale e poco lievito madre.

Si tratta di un pane tipico della tradizione sarda, finemente decorato a mano, composto da acqua, semola sarda, sale e poco lievito madre.

Si tratta di un pane tipico della tradizione sarda, finemente decorato a mano, composto da acqua, semola sarda, sale e poco lievito madre.

The Carasau bread of Giulio Bulloni bakery is very thin, fragrant and tasty . It goes well with cold cuts, cheeses and fish appetizers. Great for the preparation of many traditional recipes such as the famous "frattau bread". Ingredients :water, yeast flour, durum wheat and salt