Pane carasau
Pane Carasau[edit | edit source]
Pane Carasau is a traditional flatbread from Sardinia, an island in Italy. It is also known as 'carta da musica' in Italian, which translates to 'sheet music' due to its thin, crisp texture.
History[edit | edit source]
The history of Pane Carasau dates back to ancient times. It was first made by the shepherds of Sardinia, who needed food that could last for long periods while they were tending to their flocks. The bread's long shelf life made it an ideal food source for these shepherds.
Preparation[edit | edit source]
The preparation of Pane Carasau involves a unique process. The dough, made from durum wheat semolina, water, and a pinch of salt, is rolled out into very thin disks. These disks are then baked in a very hot oven until they puff up. The puffed disks are separated into two thin layers, which are baked again until crisp.
Serving[edit | edit source]
Pane Carasau can be served in various ways. It can be eaten as is, or it can be softened with water, wine, or sauces. It can also be broken into pieces and added to soups or salads. One popular way to serve Pane Carasau is to drizzle it with olive oil, sprinkle it with rosemary, and warm it in the oven. This dish is known as 'Pane Guttiau' in Sardinia.
Cultural Significance[edit | edit source]
Pane Carasau holds a significant place in the culture of Sardinia. It is often served at traditional Sardinian meals and is a staple food in many households. It is also a symbol of the island's history and traditions, reflecting the resourcefulness and resilience of its people.
See Also[edit | edit source]
References[edit | edit source]
- Pane Carasau: The Music Bread of Sardinia. (n.d.). Retrieved from https://www.italymagazine.com/featured-story/pane-carasau-music-bread-sardinia
- The History of Pane Carasau. (n.d.). Retrieved from https://www.sardinia.com/en/blog/the-history-of-pane-carasau/
- How to Make Pane Carasau. (n.d.). Retrieved from https://www.sbs.com.au/food/recipes/pane-carasau
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