Pane carasau, or carta da musica, is a traditional flatbread from Sardinia.
It 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). It is called carta da musica in Italian, meaning sheet music, in reference to its large and paper thin shape.
Remains of the bread were found in archeological excavations of nuraghi (traditional Sardinian stone buildings) and it was therefore already eaten on the island prior to 1000 BC.
The name of the bread comes from the Sardinian word “carasare”, referring to the crush of bread.
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