Carasau: the shepherds’ bread

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Eat well

Carasau: the shepherds’ bread

The centuries-old secrets of the ‘parchment paper’ bread passed down by the communities that make it

a long and elaborate preparation ritual

From Dorgali to Oliena and Gavoi, the aroma of the ancient ovens

Road travel time: 1h 11’

Journey length: 66 km

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Oliena

Carasau bread is a speciality of Oliena. It comes in crispy sheets and pairs beautifully with the flavour of the Nepente wine celebrated by the author and poet Gabriele D’Annunzio, and with the cheeses and cured meats made in town and all over the Barbagia region. A tasty variation is guttiau, made by adding extra-virgin olive oil and salt and cooking it in a wood-fired oven, which gives the bread an added fragrance and woody flavour.

Oliena

In the centre of Sardinia,in the Nuoro area, between the mountains and surrounded by woods, there is a little village in which the essence and...

Gavoi

Carasau bread is perfect with the salamis and other meats sold at stands set up by the local butchers and meat curers every year in Gavoi during the Isola delle storie literary festival that takes place on the first weekend of July, and the stands set up by meat processors and shops in mid-October for the Autumn in Barbagia festival.

Gavoi

Gavoi, protected by the surrounding hills and embraced by Lake Gusana and by waterways and forests, is an enchanted village in the Nuoro area, in...

Dorgali

Carasau is native to Dorgali as well, where they also make su moddizzosu, a round and puffy golden coloured bread that is mostly crust. The version they make in Dorgali differs in that they add potatoes to the dough, which makes it especially soft and tasty.