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 Sardinian guttiau bread is the tastiest version of carasau bread. Seasoned with oil and salt and lightly toasted, it releases the taste of Sardinia. To be nibbled as a snack, for your aperitif with cheeses and cured meats, invent the tastiest recipe.

 History: Pane carasau (seasoned with guttiau) is a very ancient bread, originally from Barbagia and then spread throughout the island. Pane Carasau is the shepherds' bread because it can be preserved for a long time . In fact, shepherding forced men to spend long periods away from home to graze their flocks, their wives "invented" a bread that maintained its characteristics unaltered for a long time, using only durum wheat flour (or barley, which cost less) and water.
 During the months spent in the pastures, husbands consumed it with ricotta, goat's or sheep's cheese, using the pastry as a dish and eating it at the end, when the side dish was finished. Some archaeological findings suggest that it was probably produced already in the Bronze Age, at the dawn of the Nuragic civilization.

 Ingredients: Durum wheat semolina, olive oil (13%), brewer's yeast, water, salt.