Pane carasau

This article relies largely or entirely on a single source. Relevant discussion may be found on the talk page. Please help improve this article by introducing citations to additional sources. Find sources: "Pane carasau" – news · newspapers · books · scholar · JSTOR (March 2024)

You can help expand this article with text translated from the corresponding article in Italian. (May 2024) Click [show] for important translation instructions. View a machine-translated version of the Italian article. Machine translation, like DeepL or Google Translate, is a useful starting point for translations, but translators must revise errors as necessary and confirm that the translation is accurate, rather than simply copy-pasting machine-translated text into the English Wikipedia. Do not translate text that appears unreliable or low-quality. If possible, verify the text with references provided in the foreign-language article. You must provide copyright attribution in the edit summary accompanying your translation by providing an interlanguage link to the source of your translation. A model attribution edit summary is Content in this edit is translated from the existing Italian Wikipedia article at [[:it:Pane carasau]]; see its history for attribution. You may also add the template {{Translated|it|Pane carasau}} to the talk page. For more guidance, see Wikipedia:Translation.

Pane carasau

Type	Flatbread
Place of origin	Italy
Region or state	Sardinia
Main ingredients	Durum wheat flour, salt, yeast, water
Media: Pane carasau

Pane carasau (Sardinian: [ˈpanɛ ɣaɾaˈzau]; Italian: [ˈpaːne karaˈzau]; 'toasted bread' in Sardinian, from the past participle of the Sardinian verb carasare, which means 'to toast', referring to the crust) is a traditional flatbread from Sardinia. It is called carta da musica in Italian, meaning 'sheet music', in reference to its large and paper-thin shape, which is said to be so thin before cooking that a sheet of music can be read through it.^[1] It is typically paired with pecorino cheese and wine.

The bread is thin and crisp, usually in the form of a dish half a meter wide. It is made by taking baked flat bread (made of durum wheat flour, salt, yeast, and water), then separating it into two sheets which are baked again. The recipe is very ancient and was conceived for shepherds, who used to stay far from home for months at a time: pane carasau can last up to one year if it is kept dry. The bread can be eaten either dry or wet (with water, wine, or sauces). A similar, yeast-free bread, with added seasoning, is known as pane guttiau ('dripped bread').

Remains of the bread were found in archeological excavations of nuraghes (traditional Sardinian stone buildings) and it was therefore already eaten on the island prior to 1000 BCE.

Pane carasau is the main ingredient of pane frattau, a traditional dish from the central part of Sardinia.