Simply calling it 'Sardinian bread' would not describe the art that accompanies this special product. Masters and skilled artisans have been making crispy bread by hand since the Bronze Age. From the classic pane carasau to the pane guttiau, this crumbly and tasty wood-baked product plays an important role in the island's gastronomy. In order to bring to your tables and share with you the natural aromas and flavours of the past, our craftsmen work this famous regional bread according to the traditional recipe which, like a precious heritage, is preserved and not revealed. The leavening process of more than 12 hours in linen and cotton cloth, gives our bread lightness and conservability. Thanks to its timeless goodness, it has received numerous awards and has earned a leading role in the contemporary culinary world. Excellent as a base for spreading a soft veil of our antipasto creams or simply enjoyed as a snack, it becomes an indispensable meal companion.