Also known as carta da musica (music paper) for the crunching sound that is made when it is eaten. This bread was originally made by shepherds who spent long periods of time away from home tending to their flocks. They were in need of a bread that would keep for lengthy periods of time and so panne Carasau was born, a bread that if stored in a dry place can remain fresh for up to one year. The making of this bread is a complicated process that entails baking very thinly rolled pasta that blows up like a balloon and is then opened and sliced in two to make two very thin breads. These thin slivers are then placed in the oven again to crisp.
Used both dry and wet, pane Carasau is a truly a wonderful Sardinian thing.