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Typical Sardinian Bread
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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
€3.15
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.
€5.50
€4.40
"GUTTIAU" BREAD gr. 350 - INSULA
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.
€5.00
€3.50
Pane Guttiau Mezzaluna alla Cipolla INSULA gr. 350
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
€5.80
€4.65
Pane Guttiau Mezzaluna al peperoncino INSULA gr. 350
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
€5.80
€4.65
Pane Guttiau Mezzaluna al Rosmarino INSULAgr. 350
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
€5.80
€4.65
Pane Guttiau Mezzaluna al Timo INSULA gr. 350
il PANE DI SEMOLA TRADIZIONALE DELLA SARDEGNA
CON GRANO DURO SARDO E TIMO
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
€5.80
€4.65
GUTTIAU BREAD SNAKE'S gr. 50 - CHERCHI
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.
€1.50
CARASAU BREAD "SUNALLE" gr. 250 - 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.
€3.50
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
TRADITIONAL CARASAU BREAD gr. 250 - 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.
€2.70
TRADITIONAL CARASAU BREAD gr. 400 - 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.
€4.75
BLACK CARASAU BREAD gr. 300- IL VECCHIO FORNO
Typical toasted bread of durum wheat flour with vegetable charcoal
€5.50
BLACK PARCHMENT CARASAU BREAD gr. 100 - CHERCHI
Durum wheat flour bread with activated vegetable carbon.
€3.50
€2.45
CLASSIC PARCHMENT GUTTIAU BREAD gr. 250- CHERCHI
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.
€4.50
€3.15
TRADITIONAL "BISTOCCU" BREAD gr. 500 - FONNI/IL VECCHIO FORNO
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.
€5.50
€3.30
"GUTTIAU" BREAD - ORGANIC LINE gr. 300 - IL VECCHIO FORNO
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.
€8.00
"GUTTIAU" BREAD - ORGANIC LINE "GustoBio" gr. 250 - IL VECCHIO FORNO
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.
€5.50
CARASAU BREAD WITH HIGH IODINE CONTENT - SU MESU gr. 300 - Fonni
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.
€6.00
PERGAMENA OF "GUTTIAU" BREAD WITH TRUFFLE gr. 100 - CHERCHI
Pergamena of "guttiau" bread with truffles.
€3.65
PERGAMENA OF GUTTIAU BREAD WITH GARLIC AND ROSEMARY gr. 100 - CHERCHI
Pergamena of guttiau bread with garlic and rosemary.
€3.00
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