Carasau bread was born in the inland areas of Sardinia, in Gennargentu: these, covered with snow in the winter months, forced farmers to transhumance towards the warmer areas of the island. For this reason, the skilled hands of women have created a long and easy-to-maintain bread that maintains its freshness.
These large round sheets, thin and with an intense aroma of cereals and wheat, are the ancient bread of our grandparents, always present on Sardinian tables.
A bread produced only with excellent quality flours and semolina, mostly grown in Sardinia.
Dry, crunchy, it accompanies salty and sweet flavors of all kinds such as cheeses, olives, cold cuts, honey.
Bagnato marries amiably with sauces and sauces, stewed meat, rich stews with vegetables, offering the palate its most delicate flavor.
On the table, carasau, 'toasted' bread, substitutes traditional bread very well.