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Pistoccu is a traditional Sardinian bread suitable for long storage, made from durum wheat semolina, water, potato flakes, yeast, and salt.
It can be eaten crunchy or moistened with water (only on the rough side or on both sides).
It's used to accompany cheeses, cured meats, and meats, but it's also excellent spread with honey, jam, or hazelnut spread. It's often used to soak up the cooking juices of stewed meats, such as mutton in a coat.The main difference between Pane Carasau and Pane Carasau is its thickness: Pane Pistoccu is about 3-4 mm thick, while Carasau is only 1 mm. Furthermore, Pistoccu is usually eaten soaked in water, while Carasau is typically eaten dry.
500 gram hard pack.
