Wholemeal Pane Carasau - Su Guttiau
With great care, the Sardinian company Su Guttiau presents its interpretation of the classic shepherds' bread: Wholemeal Pane Carasau. This thin and crispy sheet, known throughout the world as "music paper", has its roots in the millenary history of Barbagia, a region where shepherds needed a food that could remain unchanged for the long months of transhumance.
The Wholemeal version honours this heritage while innovating through its choice of raw material: it is made exclusively with whole durum wheat semolina, which gives the bread a darker colour, a more pronounced and rustic flavour, and a slightly firmer texture compared with the classic version. The preparation process remains a meticulous artisan ritual that has remained unchanged.
The basic recipe is simple (wholemeal semolina, water, salt and yeast), but the magic lies in the mastery of the double-baking process. The dough is divided into extremely thin discs (sas tundas) and baked for the first time in very high-temperature ovens (kokere). During this stage, the bread puffs up, allowing it to be carefully divided into two sheets (fresare o calpire). The process culminates in the carasatura, the final toasting, during which the individual sheets are returned to the oven. This step is essential, as it removes any residual moisture, sealing in its exceptional crispiness and ensuring excellent shelf life. Su Guttiau's selection of high-quality wholemeal semolina guarantees a genuine product that fully respects the principles of Sardinian breadmaking.
Thanks to its wholemeal base, this Carasau pairs beautifully with bold flavours: it is ideal for enhancing rich cured meats and aged cheeses, or for serving as a base in more elaborate dishes. It can be enjoyed on its own as a crispy accompaniment to meals, or softened with water or broth to create traditional Pane Frattau or filled rolls. Its delicate, crisp texture and intense wholemeal flavour make it a versatile and essential product for anyone looking for authentic Sardinian tradition with a deeper and more distinctive flavour profile.
