Editing Pane carasau

{{Short description|Thin, crisp, twice-baked flatbread from Sardinia}}
{{One source|date=March 2024}}
{{Expand Italian|topic=cult|Pane carasau|date=May 2024}}
{{Italics title}}
{{Infobox food
| name             = ''Pane carasau''
| image            = Pane carasau.jpg
| image_size       = 
| caption          = 
| alternate_name   = 
| country          = [[Italy]]
| region           = [[Sardinia]]
| creator          = 
| course           = 
| type             = [[Flatbread]]
| served           = 
| main_ingredient  = [[Durum]] wheat flour, salt, [[Baker's yeast|yeast]], water
| variations       = 
}}

'''''Pane carasau''''' ({{IPA|sc|ˈpanɛ ɣaɾaˈzau|lang}}; {{IPA|it|ˈpaːne karaˈzau|lang}}; 'toasted bread' in [[Sardinian language|Sardinian]], from the past participle of the Sardinian verb {{lang|sc|carasare}}, which means 'to toast', referring to the crust) is a traditional [[flatbread]] from [[Sardinia]]. It is called {{lang|it|carta da musica}} in [[Italian language|Italian]], meaning '[[sheet music]]', in reference to its large and paper-thin shape, which is said to be so thin before cooking that a sheet of music can be read through it.<ref>{{cite web|url=http://www.kingarthurflour.com/blog/2010/06/21/steam-power-carta-di-musica/|title=Steam power! Carta di musica|last=Hamel|first=PJ|date=21 June 2010|publisher=King Arthur Flour|access-date=6 December 2012|archive-date=25 September 2012|archive-url=https://web.archive.org/web/20120925034117/http://www.kingarthurflour.com/blog/2010/06/21/steam-power-carta-di-musica/|url-status=dead}}</ref> It is typically paired with [[Pecorino|pecorino cheese]] and wine.

The bread is thin and crisp, usually in the form of a dish half a meter wide. It is made by taking baked flat bread (made of [[durum]] wheat flour, salt, [[Baker's yeast|yeast]], and water), then separating it into two sheets which are baked again. The recipe is very ancient and was conceived for [[shepherd]]s, who used to stay far from home for months at a time: ''pane carasau'' can last up to one year if it is kept dry. The bread can be eaten either dry or wet (with water, wine, or sauces). A similar, yeast-free bread, with added seasoning, is known as {{lang|sc|pane guttiau}} ('dripped bread').

Remains of the bread were found in archeological excavations of [[nuraghe]]s (traditional Sardinian stone buildings) and it was therefore already eaten on the island prior to 1000 BCE.

Pane carasau is the main ingredient of [[pane frattau]], a traditional dish from the central part of Sardinia.

==See also==
{{Portal|Italy|Food}}

==References==
{{Reflist}}

==External links==
{{Commons category}}
* [http://www.sardegnadigitallibrary.it/index.php?xsl=626&id=190962 A video showing the production of Pane carasau]
* [http://www.academiabarilla.com/italian-recipes/bread-pasta-starchy-foods/pane-carasau.aspx History of Pane Carasau]

{{Italian bread}}
{{Flatbreads}}

[[Category:Italian breads]]
[[Category:Flatbreads]]
[[Category:Cuisine of Sardinia]]
[[Category:Ancient dishes]]