Carasau Bread

The carasau bread was born because the shepherds engaged in the care of the flocks served in food that could last a long time without losing the characteristic porprie. Still at the beginning of the 20th century, the music paper as well as with yeast, salt and water was made with two types of dough, one based on flour flour (tables more wealthy), the other based on flour d 'barley or bran (more modest families).

The ancient process of preparing carasau bread, due to the considerable physical energy indispensable in the operation, required the presence of at least three women, friends or relatives who received oil and ricotta in exchange. The dough was pulled into discs separated by linen or wool cloths placed on top of the castle. Oak was used to heat the oven, and the baking of the bread began at dawn. When the circle of dough began to swell, it turned, and a wooden blade was gently placed to encourage the homogeneity of the shape.

One of the most common ways to enjoy it is to quickly soak it in water to soften it and make it more elastic so that it can be wrapped around sliced cold meats and cheeses or be combined with other food. To wet it, only water should flow from the inside and rough of the dough and then immediately drain it keeping a few moments in a vertical position, but it must not be too wet. It is very versatile and nothing prevents you from using it dry in the way of lasagna, alternating it with any raw or cooked ingredient, with tomatoes, cheeses, salad or eggs, in short, space for imagination.