Typical Sardinian Bread

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.

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.

il PANE DI SEMOLA TRADIZIONALE DELLA SARDEGNA CON GRANO DURO SARDO E' un tipico pane sardo diffuso in tutta la Sardegna, a forma di disco molto sottile e croccante, adatto a essere conservato a lungo. Il termine sardo deriva dal verbo carasare, che significa tostare. Durante la carasadura il pane viene rimesso nel forno per la cottura finale: tale cottura lo rende croccante.

il PANE DI SEMOLA TRADIZIONALE DELLA SARDEGNA CON GRANO DURO SARDO E CIPOLLA E' un tipico pane sardo diffuso in tutta la Sardegna, a forma di disco molto sottile e croccante, adatto a essere conservato a lungo. Il termine sardo deriva dal verbo carasare, che significa tostare. Durante la carasadura il pane viene rimesso nel forno per la cottura finale: tale cottura lo rende croccante

il PANE DI SEMOLA TRADIZIONALE DELLA SARDEGNA CON GRANO DURO SARDO E PEPERONCINO E' un tipico pane sardo diffuso in tutta la Sardegna, a forma di disco molto sottile e croccante, adatto a essere conservato a lungo. Il termine carasau deriva dal verbo carasare, che significa tostare. Durante la carasadura il pane viene rimesso nel forno per la cottura finale: tale cottura lo rende croccante

il PANE DI SEMOLA TRADIZIONALE DELLA SARDEGNA CON GRANO DURO SARDO E ROSMARINO E' un tipico pane sardo diffuso in tutta la Sardegna, a forma di disco molto sottile e croccante, adatto a essere conservato a lungo. Il termine sardo deriva dal verbo carasare, che significa tostare. Durante la carasadura il pane viene rimesso nel forno per la cottura finale: tale cottura lo rende croccante

The proven experience of the Cherchi family, together with the ease with which Giuseppe, the eldest son, has developed a successful marketing program, has spurred the company on to expand its product range by launching its newest product: the genuine snack “CHERCHI’S SNACK”, crispy and flavoured snacks of guttiau parchment bread.

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.

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.

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.

Durum wheat flour bread with activated vegetable carbon.

Guttiau Bread was born from the ancient custom of seasoning "carasau" bread with olive oil or condiments released by sausages during cooking over a fire. The Cherchi Bakery continues this tradition and Pane Guttiau becomes a characteristic and unique product in the simplicity of its natural ingredients.

Very old bread, typical Sardinian, of Arab origin. Prepared with durum wheat flour, water, salt and yeast. It is thicker than carasau and is ideal for soups. It was born in Ogliastra where, originally, it was prepared with potatoes.

In ancient times, during banquets, it was customary to flavor the "carasau" bread with oil and condiments released by the sausages during their cooking on the fire. From this tradition comes the "Guttiau bread": seasoned with olive oil and salt it is excellent eaten hot. It is recommended to heat it in the oven before serving it on the table.

In ancient times, during banquets, it was customary to flavor the carasau bread with oil and condiments released by the sausages during their cooking on the fire. From this tradition comes the "Pane Guttiau": seasoned with olive oil and salt it is excellent eaten hot. It is recommended to heat it in the oven before serving it on the table.

Ancient bread, typical Sardinian, with Arabic origin. Prepared with durum wheat flour, water, salt and yeast. The necessity to spend long periods away from home, for transhumance, made obligatory by the scarcity of fertile land, induced the ancient Sardinians to toast this precious bread, in order to increase its preservation capacity.

Pergamena of "guttiau" bread with truffles.

Pergamena of guttiau bread with garlic and rosemary.