Choose the best option for you:
 1 pack
 16 packs (save €16 now)

 Sardinian guttiau bread with myrtle is the most delicious version of carasau bread. Seasoned with Sardinian extra virgin olive oil, myrtle, and salt; lightly toasted, it releases the flavor of Sardinia. Enjoy it as a snack, or as an aperitif with cheeses and cured meats. Create your own delicious recipe.

 History: Pane carasau (seasoned with guttiau) is an ancient bread, originally from Barbagia and then spread throughout the island. Pane carasau is the bread of shepherds 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 maintained 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, extra virgin olive oil, olive oil, myrtle, salt, yeast.
 250 grams