Pane Carasau Recipe on Food52 (2024)

FAQs

What is pane carasau in english? ›

With its roots in the verb carasare and meaning “toasted bread” in the Sardinian dialect, pane carasau is a traditional bread from the south of Italy, golden in colour and crisp to the touch.

It's generally eaten with pieces of salami or cheese, but can also be modified into different dishes. One version is Pane Guttiau, which is Pane Carasau that is topped with olive oil, pecorino cheese, and salt.

This Italian bread variation has been traced all the way back to before 1000 BC and was customarily made by women who prepared it for their men working as shepherds in the field as the bread was able to be stored for a long period of time without losing its flavor and texture.

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).

With quite a unique flavor and a heavy aroma of cereals, barn, and wood-burning ovens, this flatbread is delicious as a cracker and is typically enjoyed as an accompaniment to various snacks, cheeses, appetizers, and soups.

The bread can be eaten either dry or wet with water, wine, broth or a variety of sauces. It's perfect for brunch or as a nibble. We call it the Sardinian cracker for its crispy thin texture, that works really well on its own or paired with cheese and salami.

Pane Carasau ~ An Italian flat bread with a crisp, cracker-like texture that is seasoned with aromatic rosemary and coarse sea salt. I have also heard it nicknamed “piano paper” or carta di musica which describes it's thinness.

One of the most distinctive Sardinian foods, pane carasau is a crisp, thin bread that is shaped in rounds. Owing to its appearance and crackling sound, it is also called sheet music bread (carta de musica) in other parts of Italy.

Pane carasau is a flat Italian bread, traditionally made in Sardinia characterized by a uniquely thin and crispy texture. Its history starts all the way back to before 1000 BC. The women prepared it for their men who were working as shepherds in the fields.

Focaccia. One of the most iconic Italian breads, focaccia is a flatbread that's baked on a flat sheet pan with a rich flavor imparted by large streams of extra virgin olive oil.

What is the name of the Maltese bread? ›

Maltese bread, known in Maltese as “Il-Ħobż tal-Malti”, dates back centuries, more precisely to the Phoenician period (725-218 BC). Naturally, its form, ingredients, and texture evolved as more bread-making techniques and tools were introduced to the islands.

Store-bought bread will typically last five to seven days at room temperature, but can last one to two weeks in the refrigerator. Fresh-baked bread do not contain preservatives, so they typically won't keep as long as commercially packaged breads.

If the bread is commercial soft wrapped “bread”, it will probably keep for a week and then start to go moldy in warm temperature, or a little longer in cooler room temperatures. If it is REAL bread with a crust, it will become moldy if wrapped, or stale if unwrapped.

Pane Di Casa generally has a more dense crumb with a crunchy crust (due to the semolina flour). Sourdough on the other hand has a more chewy crust and a more open crumb. The flavor and texture of pane di casa bread is different to traditional sourdough because of the different leaving agents.

The Pane di Casa is a traditional Italian bread with a flavourful, brittle exterior and fluffy centre. We get the chewy interior and crisp crust by letting the dough rest in our kitchens for 12 hours. It's perfect for mopping up marinara sauce, or baking with butter and garlic for rich garlic bread.

Pita bread is typically cut into half and eaten stuffed with filling, “pocket” style. Lebanese Khubz or Khuboos is torn into pieces, and wrapped around food to pick it up and eat. It's typically eaten with stews and curry like dishes which can also be mopped up with flatbread.