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Taste and atmosphere
About
A paper-thin, crispy traditional flatbread consumed by shepherds of Sardinia since ancient times.
Flavors, dishes and restaurants
Cuisine
Pane Carasau, also known as carta da musica, is one of the oldest symbols of Sardinia culture. It is double-baked and dried so that shepherds could carry it without spoiling during month-long journeys. Dough prepared with durum wheat flour, yeast, water, and salt puffs up like a balloon in the oven, then is split in two and baked again. It is widely enjoyed across Italia moistened with olive oil and rosemary. Check the Map section to locate authentic local bakeries.
Ingredients
- 500g Durum wheat flour
- 250ml Water
- 10g Fresh yeast
- 5g Salt
- Olive oil (for serving)
Preparation
- Mix flour, water, yeast, and salt to knead a firm but smooth dough.
- Divide the dough into balls and roll them out with a rolling pin into paper-thin circles.
- Bake in a very hot oven for a few seconds until the dough puffs up completely.
- Take the puffed bread out, immediately separate it into two thin sheets, and bake again until crispy.
Practical notes before you go
Visit
- Type
- Food
- Tip
- Menus and hours can change; confirm before you go.
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