CARASAU BREAD

Shepherd's bread stands the test of time and fluctuating tastes: it is the symbol of Sardinian culinary tradition. The recipe from Oliena's artisan workshops holds all the secrets of Barbagia, and even today, Carasau bread is prepared just as grandmothers used to make it.

This traditional Sardinian bread, with its thin, crispy dough and simple ingredients, is the result of two baking stages (carasatura and tostatura) which give it its crunchy texture, inimitable golden colour, and unique flavour. Also known as carta musica (sheet music) because it is so thin and crispy, it is so ancient that traces of it have been found in the nuraghi, the stone structures dating from the Bronze Age (3,500-1,200 BC) that dot the entire island.

According to the most widespread explanation, its name comes from the Sardinian verb carasare, which refers to the formation of the crust (carassa) on the bread.

Ingredients: durum wheat semolina, water, brewer's yeast, and salt (1%).

A Guttiau

In the early 1990s, in Ardauli (a small town in the province of Oristano, Sardinia), a new snack called Su Guttiau began to be produced using traditional methods. It was the first successful experiment with an ancient recipe that became a modern and very popular product among young people. The recipe is simple: grandmother's recipe. Su Guttiau is the traditional shepherd's carasau, adapted to the needs and tastes of our times, genuine, flavourful, and irresistible, at any time of day. Natural, quality ingredients, with no added colourings or preservatives.

In 2018, Guttiau acquired a new, larger factory and increased investments in research and development, quality, and logistics. New recipes are being created, expanding the offering, particularly Sardinian pasta, following artisan production methods.