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    Typical Sardinian Bread

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    Picture of CARASAU BREAD - CLASSIC LINE gr. 350 - INSULA

    CARASAU BREAD - CLASSIC LINE gr. 350 - INSULA

    It is a typical Sardinian bread spread all over Sardinia, in the shape of a very thin and crunchy disc, suitable to be kept for a long time. The Sardinian word derives from the verb "carasare", which means to toast. During this process the bread is put back in the oven for the final baking: this baking makes it crunchy.
    €4.50
    Picture of "GUTTIAU" BREAD gr. 350 -  INSULA

    "GUTTIAU" BREAD gr. 350 - INSULA

    The "guttiau" bread is a "carasau" bread tasty variant which is a typical Sardinian bread spread all over Sardinia, very thin and crunchy disc-shaped, suitable to be kept for a long time. The Sardinian word derives from the verb "carasare", which means to toast. During this process the bread is put back into the oven for the final baking: this baking makes it crunchy. To make it "Guttiau", the bread carasau is seasoned with olive oil and salt.
    €5.00
    Picture of Pane Guttiau Mezzaluna alla Cipolla INSULA gr. 350

    Pane Guttiau Mezzaluna alla Cipolla INSULA gr. 350

    il PANE DI SEMOLA TRADIZIONALE DELLA SARDEGNA CON GRANO DURO SARDO E CIPOLLA E' un tipico pane sardo diffuso in tutta la Sardegna, a forma di disco molto sottile e croccante, adatto a essere conservato a lungo. Il termine sardo deriva dal verbo carasare, che significa tostare. Durante la carasadura il pane viene rimesso nel forno per la cottura finale: tale cottura lo rende croccante
    €7.50
    Picture of Pane Guttiau Mezzaluna al peperoncino INSULA gr. 350

    Pane Guttiau Mezzaluna al peperoncino INSULA gr. 350

    il PANE DI SEMOLA TRADIZIONALE DELLA SARDEGNA CON GRANO DURO SARDO E PEPERONCINO E' un tipico pane sardo diffuso in tutta la Sardegna, a forma di disco molto sottile e croccante, adatto a essere conservato a lungo. Il termine carasau deriva dal verbo carasare, che significa tostare. Durante la carasadura il pane viene rimesso nel forno per la cottura finale: tale cottura lo rende croccante
    €7.50
    Picture of Pane Guttiau Mezzaluna al Rosmarino INSULAgr. 350

    Pane Guttiau Mezzaluna al Rosmarino INSULAgr. 350

    il PANE DI SEMOLA TRADIZIONALE DELLA SARDEGNA CON GRANO DURO SARDO E ROSMARINO E' un tipico pane sardo diffuso in tutta la Sardegna, a forma di disco molto sottile e croccante, adatto a essere conservato a lungo. Il termine sardo deriva dal verbo carasare, che significa tostare. Durante la carasadura il pane viene rimesso nel forno per la cottura finale: tale cottura lo rende croccante
    €7.50
    Picture of Pane Guttiau Mezzaluna al Timo INSULA gr. 350

    Pane Guttiau Mezzaluna al Timo INSULA gr. 350

    il PANE DI SEMOLA TRADIZIONALE DELLA SARDEGNA CON GRANO DURO SARDO E TIMO E' un tipico pane sardo diffuso in tutta la Sardegna, a forma di disco molto sottile e croccante, adatto a essere conservato a lungo. Il termine sardo deriva dal verbo carasare, che significa tostare. Durante la carasadura il pane viene rimesso nel forno per la cottura finale: tale cottura lo rende croccante
    €7.50
    Picture of ORGANIC"CARASAU" BREAD gr. 250  - IRGOLI/ PANIFICIO BATTACONE

    ORGANIC"CARASAU" BREAD gr. 250 - IRGOLI/ PANIFICIO BATTACONE

    The "Bio" certified flours come from wheat grown in selected fields with even greater care, using methods of cultivation with low environmental impact that preserve the organic substances naturally present in the soil and that we find in the taste and quality of the finished product.
    €3.70
    Picture of SLICED GUTTIAU BREAD  gr. 400  - PANIFICIO BATTACONE

    SLICED GUTTIAU BREAD gr. 400 - PANIFICIO BATTACONE

    A practical innovative format, in step with the times, to be eaten at home or outside, at any time of the day, like a snack; Carasatu Bread small sheets : crispy, tasty and very light. Ideal and innovative also for the catering world: directly in the bread basket, without having to break the larger sheets.
    €5.50
    Picture of "GUTTIAU" BREAD gr. 250 - IRGOLI/PANIFICIO BATTACONE

    "GUTTIAU" BREAD gr. 250 - IRGOLI/PANIFICIO BATTACONE

    It is the classic variant of Carasatu Bread: this is seasoned with excellent olive oil, it is lightly salted on the surface and then again in the oven, for a final browning. The result is a very tasty food, very tasty, excellent to accompany all meals with a more pronounced taste or to prepare original snacks and lively aperitifs.
    €3.80
    Picture of GUTTIAU BREAD SNAKE'S gr. 50  - CHERCHI

    GUTTIAU BREAD SNAKE'S gr. 50 - CHERCHI

    The proven experience of the Cherchi family, together with the ease with which Giuseppe, the eldest son, has developed a successful marketing program, has spurred the company on to expand its product range by launching its newest product: the genuine snack “CHERCHI’S SNACK”, crispy and flavoured snacks of guttiau parchment bread.
    €1.50
    Picture of CARASAU BREAD "SUNALLE" gr. 250 - FONNI/ IL VECCHIO FORNO

    CARASAU BREAD "SUNALLE" gr. 250 - FONNI/ IL VECCHIO FORNO

    Very old bread, typical Sardinian, of Arab origin. Prepared with durum wheat flour, water, salt and yeast. The need to spend long periods away from home, for the transhumance, made compulsory by the scarcity of fertile land, led the ancient Sardinians to toast this precious bread, in order to increase its conservation capacity.
    €3.50
    Picture of CARASAU BREAD gr. 800 - IL VECCHIO FORNO

    CARASAU BREAD gr. 800 - IL VECCHIO FORNO

    Very old bread, typical Sardinian, with Arabic origins. Prepared with durum wheat flour, water, salt and yeast. The need to spend long periods away from home, for transhumance, made obligatory by the scarcity of fertile land, led the ancient Sardinians to toast this precious bread, in order to increase its conservation capacity.
    €6.00
    Picture of TRADITIONAL CARASAU BREAD gr. 250 - IRGOLI/PANIFICIO BATTACONE

    TRADITIONAL CARASAU BREAD gr. 250 - IRGOLI/PANIFICIO BATTACONE

    It is one of the food-symbol of Sardinian gastronomy: an original, even unique bread, whose origins are traced back, according to some studies, to the Nuragic era (1800 B.C. - 200 A.D.). Always present on Sardinian tables, it has crossed the sea and today is known and appreciated in the rest of Italy and on international markets. Its characteristic crunchiness, its delicate and refined taste, its practicality in consumption and preservation, make this wonderful food can be combined with any gastronomic tradition.
    €2.70
    Picture of TRADITIONAL CARASAU BREAD gr. 400 - IRGOLI/PANIFICIO BATTACONE

    TRADITIONAL CARASAU BREAD gr. 400 - IRGOLI/PANIFICIO BATTACONE

    It is one of the food-symbol of Sardinian gastronomy: an original, even unique bread, whose origins are traced back, according to some studies, to the Nuragic era (1800 B.C. - 200 A.D.). Always present on Sardinian tables, it has crossed the sea and today is known and appreciated in the rest of Italy and on international markets. Its characteristic crunchiness, its delicate and refined taste, its practicality in consumption and preservation, make this wonderful food can be combined with any gastronomic tradition.
    €4.75
    Picture of BLACK CARASAU BREAD gr. 300- IL VECCHIO FORNO

    BLACK CARASAU BREAD gr. 300- IL VECCHIO FORNO

    Typical toasted bread of durum wheat flour with vegetable charcoal
    €5.50
    Picture of TRADITIONAL CARASAU BREAD gr. 800  -  IRGOLI /PANIFICIO BATTACONE

    TRADITIONAL CARASAU BREAD gr. 800 - IRGOLI /PANIFICIO BATTACONE

    It is one of the food-symbol of Sardinian gastronomy: an original, even unique bread, whose origins are traced back, according to some studies, to the Nuragic era (1800 B.C. - 200 A.D.). Always present on Sardinian tables, it has crossed the sea and today is known and appreciated in the rest of Italy and on international markets. Its characteristic crunchiness, its delicate and refined taste, its practicality in consumption and preservation, make this wonderful food can be combined with any gastronomic tradition.
    €6.00
    Picture of BLACK PARCHMENT CARASAU BREAD gr. 100 - CHERCHI

    BLACK PARCHMENT CARASAU BREAD gr. 100 - CHERCHI

    Durum wheat flour bread with activated vegetable carbon.
    €3.50
    Picture of CLASSIC PARCHMENT GUTTIAU BREAD  gr. 250- CHERCHI

    CLASSIC PARCHMENT GUTTIAU BREAD gr. 250- CHERCHI

    Guttiau Bread was born from the ancient custom of seasoning "carasau" bread with olive oil or condiments released by sausages during cooking over a fire. The Cherchi Bakery continues this tradition and Pane Guttiau becomes a characteristic and unique product in the simplicity of its natural ingredients.
    €4.50
    Picture of TRADITIONAL "BISTOCCU" BREAD gr. 250 - FLUSSIO/PANIFICIO DETTORI

    TRADITIONAL "BISTOCCU" BREAD gr. 250 - FLUSSIO/PANIFICIO DETTORI

    Typical double-baked Sardinian durum wheat semolina bread.
    €2.50
    Picture of WHOLE  BISTOCCU BREAD gr. 250 - FLUSSIO/PANIFICIO DETTORI

    WHOLE BISTOCCU BREAD gr. 250 - FLUSSIO/PANIFICIO DETTORI

    Typical double-baked, fibre-rich, Sardinian durum wheat semolina bread.
    €5.50
    Picture of TRADITIONAL "BISTOCCU" BREAD gr. 500 - FONNI/IL VECCHIO FORNO

    TRADITIONAL "BISTOCCU" BREAD gr. 500 - FONNI/IL VECCHIO FORNO

    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.
    €5.50
    Picture of "GUTTIAU" BREAD - ORGANIC LINE gr. 300 -  IL VECCHIO FORNO

    "GUTTIAU" BREAD - ORGANIC LINE gr. 300 - IL VECCHIO FORNO

    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 "Guttiau bread": 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.
    €8.00