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Sardinian Black Carasau Bread, ZINZIVEDDU,
It's the most original and creative version of classic carasau bread; the special ingredient is charcoal, which is added to the dough, creating a modern and spectacular carasau. Enjoy it as a snack, or as an aperitif with cheeses and cured meats; you can create your own delicious recipe.
History: Carasau bread is an ancient bread, originally from Barbagia and then spread throughout the island. Carasau is the shepherd's bread because it can be kept for a long time . Shepherding, in fact, forced men to spend long periods away from home to graze their flocks. Their wives "invented" a bread that retained its characteristics unchanged for a long time, using only durum wheat flour (or barley, which was cheaper) and water.
During the months spent in the pastures, husbands would eat it with ricotta, goat's cheese, or sheep's cheese, serving the pastry as a main dish and eating it at the end, once the other side dish was finished. Some archaeological finds suggest it was probably produced as early as the Bronze Age, at the dawn of the Nuragic civilization.
Ingredients: Durum wheat semolina, water, yeast, sea salt, colouring E153450 grams
