Whole grain Pane Carasau

What defines this type of „Pane Carasau“ is its chrunchiness, its unmistakable flavor of toasted hazelnutss and its high content of fibers.
 
The result of the stone grinding process of the Grano Cappelli wheat is the whole wheat. The wheat germ contained by the whole wheat confers this bread a pleasent tase of toasted hazelnuts
 
The high content of fibers and proteins in this type of Pane Carasau makes it a first choice for athletes and fans of healthy nutrition alike
 
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 Carasau Integrale“ 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 „Tundu 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.