Traditional Pane Carasau Lìmpidu

This is the traditional Sardinian „Pane Carasau“ from the „Tundu“ bakery.  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 Limpidu“ 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, and most importantly: love and passion
 
There is an intensive and meticulous care in all stages, which makes „Limpidu“ a product of highest quality, that follows the true baking tradition of the unique Sardinian bread. 
 
„Limpidu“ 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.