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Pane carasau

Type	Flatbread
Place of origin	Italy
Region or state	Sardinia
Main ingredients	Durum wheat flour, salt,yeast, water
Media:Pane carasau

Pane carasau (Sardinian:[ˈpanɛɣaɾaˈzau];Italian:[ˈpaːnekaraˈza.u]; 'toasted bread' inSardinian, from the past participle of the verbcarasare, which means 'to toast') is a traditionalflatbread fromSardinia. It is calledcarta da musica inItalian, meaning 'sheet music', in reference to its large and paper-thin shape, which is said to be so thin before cooking that a sheet of music can be read through it.^[1] It is typically paired withpecorino cheese and wine.

The bread is thin and crisp, usually in the form of a dish half a meter wide. It is made by taking baked flat bread (made ofdurum wheat flour, salt,yeast, and water), then separating it into two sheets which are baked again. The recipe is very ancient and was conceived forshepherds, who used to stay far from home for months at a time:pane carasau can last up to one year if it is kept dry. The bread can be eaten either dry or wet (with water, wine, or sauces). A similar, yeast-free bread, with added seasoning, is known aspane guttiau ('dripped bread').

Remains of the bread were found in archeological excavations ofnuraghes (traditional Sardinian stone buildings) and it was therefore already eaten on the island prior to 1000 BCE.

Pane carasau is the main ingredient ofpane frattau, a traditional dish from the central part of Sardinia.

• Pane fratau

Wikimedia Commons has media related toPane carasau.

• History of Pane Carasau
• A video showing the production of Pane carasauArchived 2010-01-30 at theWayback Machine

• Cuisine of Sardinia
• Italian breads
• Flatbreads
• Ancient dishes

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