Considered one of the oldest in the world, carasau is a typical Sardinian bread, originally from Barbagia, also known as carta musica. This name refers to the characteristic noise the bread makes when it is broken and chewed. Carasau bread preserves the true essence of Sardinia. It speaks of an austere but hospitable people and of their dignity even in the least happy moments. The origin of Carasau bread is shrouded in the mists of legend, as is that of the nuraghi, and some believe it is to be sought in Arab countries.

It is certainly known that the shepherds, during long periods away from home, with this light and nutritious bread, easy to preserve, knew they could count on unlimited and imperishable supplies of the "Prince of food". A bread that all families prepared in large quantities, at fixed intervals, and kept in splendid chests, even for long periods, as a priceless treasure. A treasure that today, with Sunalle, is within everyone's reach, intact in its traditional goodness.

Preparation

The preparation of carasau bread, called sa cotta in dialect, is divided into four phases: the preparation of the dough, the leavening, the baking and the carasatura, which gives the bread its name and consists of a second baking of the bread to toast it. The dough for carasau bread is made of a few simple ingredients: ground durum wheat semolina, water, salt, yeast. The rest is essential for pre-leavening: at the end of this phase, the dough is cut so that the first processing can take place. The dough is rolled out and sent to the second leavening, after which the semi-finished product is born: the lentu bread. The sheets are carefully and attentively separated and stacked for roasting in the oven. Thanks to the simplicity of the ingredients and the peculiarity of the preparation, the carasau bread provides a high energy intake and a good amount of proteins, vitamins and mineral salts.

Company Information

Fonni is the highest village in Sardinia. This charming village of Barbagia is located on the northern slopes of the Gennargentu, surrounded by a fabulous skyline and the luminous peaks of the mountains that dominate the great valleys.

Fonni is the highest village in Sardinia

Here, the Urrai family name and the production of typical bread have been linked for a long time: everyone knows the great experience of Sunalle, the ancient oven. In 1991, Sara and Maria decided that, in addition to being sisters-in-law, they could be partners and carry out a joint project. Thanks to the entrepreneurial energy of Antioco, Maria's husband, they take over an old oven in Fonni, giving life to a family business that has evolved over time to become the leading company in the production of Carasau bread in Sardinia.

Sara Sara and Maria decided to become partners in a joint project

Thanks to the support of Sara's husband, Fabrizio, the company has launched several projects for the industrialization of the production processes while respecting the tradition of an emblematic bread of the island.

Translated automatically