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Pane Carasau Tundu Sardinien

Pane Carasau Madre

€11.40Price
1 Kilogram

This is the traditional Sardinian "Pane Carasau" from the "Tundu" bakery, however baked with the durum wheat flour from "Su Ghimisone", which retains the wheat germ and thus part of the important nutrients during stone grinding.

 

Made using the natural sourdough - "Sa Madrihe" - or better known as "Lievito Madre" and using the valuable durum wheat flour from "Su Ghimisone", this bread is baked exclusively in wood-fired ovens.

 

This small, family-run bakery in Oliena - home of the genuine "Pane Carasau di Sardegna" - brings the "Pane Carasau Madre" to life by selecting only local raw materials of the highest quality and magically blending them together in a craftsmanship you are sure not to find again: "Su Ghimisone" - the stone-ground wheat with the germ - , the natural yeast, the prolonged fermentation in linen cloths, the baking in a wood-fired oven, and above all: love and passion.

 

It is an intense and careful care at all stages that makes "Madre" a product of the highest quality, following the true baking tradition of the unique Sardinian bread.

 

"Madre" is baked according to an ancient traditional recipe, fermenting for 12 hours in linen and cotton cloths. Its special processing gives it lightness, fragrance and flavour that make it truly unique.

 

This prized bread goes perfectly with vegetable soups, purees and cheeses, but also with cured meats and other dishes preserved in olive oil, affectionately called "sottolio" by the Italians: from vegetables to artichokes, fish and meat.

Only 4 left in stock
  • Hergestellt unter Verwendung des natürlichen Sauerteigs - "Sa Madrihe" - oder besser bekannt als "Lievito Madre" und unter Verwendung des wertvollen Hartweizenmehls von "Su Ghimisone", wird dieses Brot ausschließlich in Holzöfen gebacken. 

    Es ist eine intensive und sorgfältige Pflege in allen Phasen, die "Madre" zu einem Produkt von höchster Qualität macht, das der wahren Backtradition des einzigartigen sardischen Brotes folgt. 

    "Madre" wird nach einem antiken traditionellen Rezept gebacken, wobei es 12 Stunden lang in Leinen- und Baumwolltüchern gärt. Seine besondere Verarbeitung verleiht ihm Leichtigkeit, Duft und Geschmack, die es wirklich einzigartig machen.

    Dieses geschätzte Brot passt perfekt zu Gemüsesuppen, Pürees und Käsesorten, aber auch zu gepökeltem Fleisch und anderen in Olivenöl eingelegten Speisen, von den Italienern liebevoll "sottolio" genannt: von Gemüse über Artischocken bis zu Fisch und Fleisch.