Pane Guttiau with Extra Virgin Olive Oil - Coda di Lupo
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Tenuta Agricola Coda di Lupo
Pane Guttiau is a version of the Carsau but made with a pinch of Italian sea salt and extra virgin olive oil.
Traditionally a Sardinian flat bread from Barbagia area, with thin, crispy sheets, made with high quality hard wheat bran like “Senatore Capelli”(rich in nutrients) salt, yeast and water.
The recipe is very ancient and was conceived for shepherds who used to stay far from home during the long periods they spent in summertime taking care of their herds. It has a long shelf life. It can last up to one year if it's kept dry.
After having prepared the dough, it is rolled out into very thin sheets and baked in a very hot oven (840°-930°F) until it puffs up like a ball. Then removed from the oven, and with skill, cut along its circumference and divided into two sheets which are baked again to obtain its crispiness and characteristic colour , or carasatura.
The bread can be eaten either dry or wet with water, wine, broth or a variety of sauces. It's perfect for brunch or as a nibble. It is basically an Italian cracker with its crispy thin texture, that works really well on its own or paired with cheese and salami.
It's also delicious soaked in water or broth and with fresh cherry tomatoes and oregano.
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