Producer: Elli Carte & Co., Sardinia, Italy
Ingredients: Durum wheatbran flour, water, salt and yeast

Size: 300g box

 

Very thin and crispy, this is made by taking a baked flatbread 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 "music paper" in reference to its large and paper thin shape.

 

It makes a delicious and different base for dips.