Typical sardinian bread

Traditional Sardinian Bread is a typical Italian speciality and it is an important product of our mediterranean diet.

Typical sardinian bread

Traditional Sardinian Bread is a typical Italian speciality and it is an important product of our mediterranean diet, such as pasta, pizza and wine. Although in Italy there are hundreds types of bread, Sardinia is the main region in which years of history and long-established traditions have produced more kinds of bread than anywhere in Italy. Sardinian people are renowned to be excellent bakers and pastry chefs.
They have also centuries of experience when it comes to cultivations and the use of durum wheat. These factors contributes to produce excellent ingredients to make our bread. In addition, our extraordinary mediterranean climate fosters the maturation of all grains. There are different types of bread in Sardinia such as soft bread called “Su Civraxiu”, compact bread called “Su Coccoi”, soft flatbread called “Sa Spianata” and typical flatbreads called “Su Carasau” and “Su Pistoccu”. Although both “Su Pistoccu” and “Su Carasau” are flatbread, the first is thicker and has a rectangular shape and the second is thinner and has circular or crescent shape.The so called “Carasau” and “Pistoccu” have the characteristic of being cooked twice. The recipe comes from old ages as needed for our farmers who used to stay away from their homes for months, during the transhumance of animals.
The preparation of “Carasau” and “Pistoccu” bread is very fascinating as it is mostly hand-made. After having prepared the dough, it has to be rolled out to very thin sheets, put the result in a baking tray and baked in a hot oven until it puffs up like a ball. Afterwards, the bread has to be removed from the oven, accurately cut and divided into sheets.
The sheets are then stacked one above the other with the porous side facing the outside. The bread is then baked another time in order to obtain its crispiness and characteristic color. “Pistoccu” and “Carasau” are rusk bread and, as well as all products baked twice, are crispy. Both of them can last up to 180 days if kept dry.
The Carasau bread has a circular or round shape and usually sliced. In addition it can also be made with whole wheat and gluten free.

Carasau is suitable to be consumed alone or in recipes such as “Pani Frattau” or “Suppa Cuata”. In the first one the Carasau has to be dipped in hot salted water, then spread in an oven-proof dish, cover with some heated tomato sauce and grated pecorino cheese. Afterwards, an egg previously poached in the hot water, has to be put at the top. Suppa Cuada is also made with Carasau bread. However, the bread is dipped in a meat soup and seasonings with cow’s cheese or pecorino cheese.
Mint or fennel complete the decoration with their flavors.

The “Fresa bread” is a rusk bread, thinner as the Carasau but has a rectangular shape.
“Pistoccu” bread is a rusk bread such as the “Carasau” but thicker, and usually has a rectangular shape. It can also have a round or crescent shape and it can be made with whole wheat
The “Guttiau bread” is a kind of Carasau bread with some excellent extra virgin olive oil, seeds and salt. With these seasonings, it becomes more crispy and tasty. It is suitable as a delicious snack at any time of the day and excellent if combined with aperitifs or cocktails.

At the top of this product, in some recipes, is added a small quantity of dripping lard to make it tasty.
All of these products are also packaged in modern versions and flavor with herbs and Mediterranean spices such as rosemary or elicriso.

Our master bakers

Filia e Uda

Company is located in the town of Illorai, village with long tradition bakery.

Mula Graziano

Forno Carasau di Mulas Graziano is Oliena located, village with a long bakery tradition.

Panificio Teti

Il Panificio Teti di Giuseppe Deiana is located in Nuoro area, in Barbagia of Ollolai sub-region.


I Ferreli are bakery masters from 1954, located in Lanusei, Ogliastra area.

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