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Panificio La Spiga (Nuoro)
Typical Sardinian product.
It´s thin bread , fragrant and tasty
Ingredients : durum wheat semolina, water, salt, brewer's jeast.
Gr. 500.
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Pane carasau bread
Panificio La Spiga (Nuoro)
Typical Sardinian product.
It´s thin bread , fragrant and tasty
Ingredients : durum wheat semolina, water, salt, brewer's jeast.
Gr. 500.
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Pane Carasau is a thin and crisp bread made only from Sardinian durum wheat semolina, water and natural yeast. Nothing more. Sardinian shepherds´ wives have always been in charge of kneading the dough, shaping it into thin, round discs. As the dough starts to rise it is baked once, then each disc is split in two halves which are re-baked separately. This re-baking procedure is called "carasare" - whence the word "carasau" - and it ensures Pane Carasau the longest durability of all types of bread.
Sig
Prodotto ottimo, sembra appena fatto!! Unica pecca....è durato troppo poco :-)
A presto per il prossimo ordine!
Giulia
Finalmente un ottimo pane carasau.
It´s a special bread seasoned with olive oil and salt, typical of Sardinia. Bread´s ingredients: durum wheat flour, semolina, water salt and yeast. Seasoning: salt and extra-virgin olive oli. Sardinian wheat - cooked in a wood oven 500 gr.
The wheat crispy bread "Carasau" is born to satisfy the most demanding consumers those who want to combine the taste of bread with whole meal lightness. This product is made of whole durum wheat bran flour, water, yeast and salt. gr. 900
Pistoccu was the bread of the shepherds, who used to spend months alone on the mountains, away from their homes. We produce this bread respecting the old traditions which remind us of a beautiful and always loved land. gr. 1000
Bread, light colored golden crumb with an average. With a particular taste conferred by the presence of Greaves (gerde = pig lard into small pieces) in the crumb. Ingredients: wheat flour type 00, drinking water, greaves, sea salt, natural enzymes and yeast (in small quantities) About 500 gr.
Bakery S'arzola Nuoro Ingredients: flour, ranulated yeast, salt, water gr. 500
Carasau bread gluten free - Madrigali Pane carasau, the traditional flatbread from Sardinia. Gluten free. Gr. 250. Ingredienti: premiscelato (amido di mais, fecola di patate, lattescremato in polvere, cellulosa, farina di semi di guar, destrosio,idrossipropilmetilcellulosa, farina di mais), sale, lievito di birra.
Sardinian bread guttiau. Gluten free. Ingredienti: amido di mais, latte scremato in polvere, zucchero, fubre di semi di psyllium, fibre di cicoria (inulina), addensanti; guar, E464, anti agglomerante: carbonato di calcio, olio extravergine di oliva, sale, lievito di birra Gr. 150.
Traditional Sardinian flat bread. The Spianata is a thicker and more tender bread. Package of 500 gr. Ingredients: grinded durum wheat, water, salt, brewer's yeast, malt extract, E 282.
Typical bread of Montresta, a small village in the province of Oristano, in the west coast of Sardinia. Pane bistoccu is the perfect bread for bruschetta. By the method of baking is a very brittle bread liberate that absorbs liquids perfect. The pane bistoccu is also very suitable as a luxury croutons for the soup. gr.250 Ingredients: Durum wheat...
Typical Sardinian product. It´s thin bread , fragrant and tasty, and it´s originating from Ovodda. Ingredients : wheat flour 85%, 10% durum wheat semolina, water, yeast, salt. Kg. 1.8
Typical Sardinian product. It´s thin bread , fragrant and tasty. Ingredients : flour and bran of durum wheat, water, yeast, salt. 900 gr.
Pistokku bread, typical bread made in Ogliastra (Sardinia). Ingredients: Flour and bran of durum wheat, water, salt, yeast. The bread, made of wholemeal flour, was intended for the serviants and packed for the shepherds who, because of their long staying in shepfolds, needed an easy preservable bread. 850 gr.
Cocconeddu luvulesu - Sardinian bread Ingredienti: farina 00, zucchero, uova, strutto, lievito Gr. 500
Black carasau guttiau bread - Fine bakery product Ingredients: remilled durum wheat semolina, olive oil, salt, activated carbon (1,1%), brewers yeast. 100 gr.
Semolato rimacinato di grano duro Brundu Brundu has one century experience in the durum wheat milling and production of the best flours and semolina that are used as raw materials by many Italian producers. Right from the selection of the best durum wheat, after a unique grinding method, it is transformed into great value semolina and flours. 1 kg
Brundu has one century experience in the durum wheat milling and production of the best flours and semolina that are used as raw materials by many Italian producers. Right from the selection of the best durum wheat, after a unique grinding method, it is transformed into great value semolina and flours. Piccolo: 1 kg.
The Bread Parchment (a variety of the traditional carasau bread) is a rectangular sheet of bread, thin, crispy and golden in colour. Simple ingredients for a unique, high quality product. By virtue of its versatility it is a valuable ally at the table, it goes perfectly well with all dishes, from salami to cheeses, from meat to fish, from jams to...
The Guttiau Bread Parchment (a variety of the traditional guttiau bread) is a rectangular sheet of bread, thin, crispy and golden in colour. Simple ingredients for a unique, high quality product. By virtue of its versatility it is a valuable ally at the table, it goes perfectly well with all dishes, from salami to cheeses, from meat to fish, from jams to...
Panificio Battacone (Irgoli) Typical Sardinian product. It´s fragrant and tasty Ingredients : Durum wheat semolina, Brewer's yeast, Water, Salt. Gr. 400; gr. 800.
Pistoccu bread, typical bread made in Ogliastra (Sardinia). Ingredients: Flour and bran of durum wheat, water, salt, yeast. The bread, made of wholemeal flour, was intended for the serviants and packed for the shepherds who, because of their long staying in shepfolds, needed an easy preservable bread. 400 gr.
Pistoccu bread, typical bread made in Ogliastra (Sardinia). The bread, made of wholemeal flour, was intended for the serviants and packed for the shepherds who, because of their long staying in shepfolds, needed an easy preservable bread. Ingredients: Whole wheat flour, water, potatoes, yeast, salt. 400 gr.
Whole pistoccu bread - typical bread made in Ogliastra (Sardinia). Ingredients: Whole grain of hard wheat, water, salt, yeast. The bread, made of wholemeal flour, was intended for the serviants and packed for the shepherds who, because of their long staying in shepfolds, needed an easy preservable bread. 850 gr.
Oregano Carasau Guttiau bread - Santu Juvanne Guttiau is a special bread seasoned with olive oil and salt, typical of Sardinia. Ingredients: durum wheat flour, semolina, oregano, water salt and yeast. Seasoning: salt and extra-virgin olive oli. 250 gr.
Panificio Battacone (Irgoli) Typical Sardinian product. It´s fragrant and tasty Ingredients : Durum wheat semolina, Brewer's yeast, Water, Salt. Gr. 800.
Traditional Sardinian flat bread. The Spianata is a thicker and more tender bread. Package of 1 kf Ingredients: grinded durum wheat, water, salt, brewer's yeast, malt extract, E 282.
Carasau Guttiau bread - Santu Juvanne Guttiau is a special bread seasoned with olive oil and salt, typical of Sardinia. Ingredients: durum wheat flour, semolina, water salt and yeast. Seasoning: salt and extra-virgin olive oli. 250 gr.
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