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For a whiff of authenticity, select the pane carasau , the signature Sardinian flat bread that comes drizzled with olive oil, rosemary and salt flakes.
It is typically enjoyed with Sardinian bread pane carasau and Cannonau, a strong red wine.
At the time, I assumed … well, actually, was told … that it was served the traditional way - a piece of crispy semolina flatbread, pane carasau or, carta di musica, on the bottom, topped with ravioli filled with cheese and herbs, and then a poached egg atop.
Along with photos of food, you're also treated to amazing photography featuring regional gems like the village of Santo Stefano di Sessanio or workers making pane carasau at the Pintapane bakery in Oliena.
When the cheese has fermented enough, it is cut into thin strips and spread on moistened Sardinian flatbread (pane carasau), to be served with a strong red wine. [