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 The bread Carasau di Fonni it is the emblem of traditional Sardinian food: in the rest of Italy it is known by the Italian name of music paper due to its crunchiness and the sound it produces when chewed.
 
In the kitchen: due to its versatility, it inspires endless recipes in every culinary sector. From desserts to timbales, carasau bread can be used on any occasion. To munch on as a snack, for your aperitif with cheeses and cured meats, to be paired with spreadable pecorino cheese or our melted Bocciolo in a pan
 
History:It is an ancient bread, originally from Barbagia and then spread throughout the island. Carasau bread is the shepherds' bread becauseit can be preserved for a long time. Pastoralism, in fact, forced men to spend long periods away from home to graze their flocks, and their wives "invented" a bread that kept its characteristics unchanged for a long time, using only durum wheat (or barley) flour. , which cost less) and water. In the months spent in the pastures, the husbands ate it with ricotta, goat or sheep's cheese, using the pastry as a dish and eating it at the end, when the accompaniment was finished. Some archaeological findings suggest with high probability that it was already produced in the Bronze Age, at the dawn of the Nuragic civilisation.
400 grams.
Ingredients: Durum wheat semolina, water, brewer's yeast, salt.