Pane Carasau Gucciau

Take „Limpidu“, the traditional „Pane Carasau“ from the „Tundu“ bakery, add premium extra virgin olive oil from Oliena, and a pinch of sardinian salt,  and the result is this fabulous bread that is so crunchy, and yet moist bread, that looks like an abstract painting, calling you for more, and again.
 
This is the bread that kids just love as a healthy cracker, and it's the perfect companion on small trips, at home, or inbetween, while the whole family prepares for lunch, but no one can really whithold a second more. It is truly lovely to see little kids with a quarter-moon shaped bread double, triple the size of their hand, biting every now and then and going along with their play. 
 
„Pane Gucciau“ is the combination of traditional Sardinian „Pane Carasau“ from the „Tundu“ bakery, extra virgin olive oil and salt.  Made by making use of the natural leavening - the „Sa Madrihe“ - or better known as  „Lievito Madre“,  using the valuable durum wheat „Senatore Cappelli“, this bread is made out of wheat that has been stone grounded in a mill going back more than three generations, and baked strictly in wood ovens. 
 
This small, family driven bakery in Oliena -  the homeland of the true „Pane Carasau di Sardegna“ -  gives life to „Pane Gucciau“ by selecting only local raw materials of highest quality, putting them magically together in a craftsmanship you will surely not find again: Cappelli - the stone ground wheat - , the natural yeast, the prolonged leavening in linen sheets, the baking in wood oven, the extra virgin olive oil from Oliena, and most importantly: love and passion
 
There is an intensive and meticulous care in all stages, which makes „Pane Carasau“ a product of highest quality, that follows the true baking tradition of the unique Sardinian bread. 
 
„Pane Carasau“ is baked following an antique traditional recipe, left leavening for 12 hours in linen and cotton sheets. Its particular processing gives it lightness, fragrance and flavor that makes it truly unique.
 
This treasured bread is a perfect match for vegetable soups and purées and cheeses, and goes alike with cured meat and other dished pickled in olive oil, beautifully called by the Italians „sottolio“: from vegetables to artichokes, fish and meat. 
 
Ingredients:
 
Stone ground durum wheat of the antique variety „Senatore Cappelli“ 
Sea salt from the Sardinian sea
Mother yeast
 
Allergens: contains gluten.