Carasau bread
Bread made with durum wheat flour, water, salt and yeast. The sheets of bread are rolled out and cooked for the first time in the oven, creating "swollen balls". The balls are divided into two discs which are cooled and then "carased", i.e. toasting is carried out with a second cooking. It was born from the need to provide bread to shepherds for periods of transhumance, in fact Carasau bread can be preserved for a very long time due to the lack of crumbs. With Carasau bread you can make other recipes such as Guttiau bread which consists of seasoning the Carasau bread with oil and then heating it in the oven, Frattau bread which is a truly typical dish where the Carasau bread is moistened with sheep or lamb broth (now also vegetables) then it is seasoned on the plate with pecorino, tomato with a poached egg on top. Another typical dish based on Carasau bread is the Gallura soup, a kind of lasagna made with Carasau bread soaked in sheep broth, meat, tomato sauce and flaked pecorino cheese and then all cooked in the oven. It can be found in supermarkets and bakeries.
