Giulio Bulloni Crispbread

Italy

Artisan staple on the island of Sardinia where it was originally baked for nomadic island shepards

Laborious to produce, these music- paper thin bread (called Pane Carasatu) is twice baked in wood burning ovens, split apart and baked again for a extra crispy texture

Large sheets can be moistened and used for lasagna, rollatini or for wraps

Great for bread baskets or cheese plates

Available in: 3.55 oz, 8.9 oz

$5.00$10.00

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This original, famous music-paper bread called Pane Carasatu (or Carasau), is the artisan staple from the island of Sardinia. The bread was originally baked for nomadic island shepherds, who enjoyed it with sheep's milk cheese and olive oil. The bread is laborious to produce. It is twice baked in wood burning ovens, and then split apart and baked again for a crispy texture. The traditional recipe produces perfectly thin, fragrant and tasty crisp bread.

 

It is the perfect accompaniment for cheese, soup and spreads. It can also be moistened, and used as a large sheet of pasta for lasagna, rollatini or for wraps.

The "Panificio" (bakery) Giulio Bulloni was created in 1970 by Celeste Bulloni and her family. The children continue to carry on their mother's legacy today by maintaining the same exceptional standards of production for this artisanal product. The bread is laborious to produce. It is twice baked in wood burning ovens, and then split apart and baked again for a crispy texture. The traditional recipe produces perfectly thin, fragrant and tasty crisp bread.