Il "Vecchio Forno" nasce a Fonni ed è figlio dell'esperienza e del dinamismo della famiglia Urrai, che da lungo tempo lega il suo nome alla lavorazione del pane tipico. SCOPRI DI PIU'
Very old bread, typical Sardinian, of Arab origin. Prepared with durum wheat flour, water, salt and yeast. It is thicker than carasau and is ideal for soups. It was born in Ogliastra where, originally, it was prepared with potatoes.
In ancient times, during banquets, it was customary to flavor the carasau bread with oil and condiments released by the sausages during their cooking on the fire. From this tradition comes the "Pane Guttiau": seasoned with olive oil and salt it is excellent eaten hot. It is recommended to heat it in the oven before serving it on the table.
Typical biscuit of the Fonnese tradition, a small town in the Nuoro area. Excellent for breakfast, accompanied with honey and preserves, or with liqueurs and dessert wines. Also ideal for making tiramisu and trifle.