Pane Carasatu translates as sheet music bread so named because of how thin it is, and is a staple from Sardinia. It was originally baked for nomadic shepherds who had it with sheep’s milk cheese and olive oil. The Giulio Bulloni bakery has been running since 1970.

250g

Please note this is a very delicate item - we recommend coming by and picking it up at the shop.

Some traditional serving suggestions are:

A Sa Sarda Bread: Moisten the bread with water, let it soften for a few seconds and then eat with cheese and sausage 

Guttiau (Bruschetta): Season the bread with garlic, extra virgin olive oil and salt then warm in the oven for a few minutes

 Pane Frattau: Dip the bread, one piece at a time, into salted water for a few seconds. Line a soup plate with a little tomato sauce, then fill with layers of this bread and sauce, each sprinkled with grated pecorino chees. Put a poached egg on top of the final layer, add some more sauce and sprinkle with more pecorino.

 Please note this bread is thinner than wafer-thin, so breakage or cracking of a small number of the dozens of pieces per box is to be expected and does not affect your enjoyment of it as you will typically break it into pieces to eat.