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I Contadini Taralli stand apart with their exceptional crunchiness
Dip in Espresso or Vin Santo wine
or on their own
or olive oil and pecorino
Dario Loison uses the finest ingredients and a long 72-hour leavening process to make the best panettone we have ever had
Sardinian Flat Bread (Pane Carasau) by Panificio Eleonora, 1.1 lb, 12/CS Preorder I Contadini Taralli stand apartPane Carasau was used to make Pane Frattau, in which a crusty flat bread was soaked in broth or water, then covered with pecorino and eaten throughout the day by the shepherds of Barbagia. Today you may find it served with tomatoes, onions, basil, and topped with a poached egg. This bread may also be used like a cracker, and broken into smaller pieces to use as a base for cheese, cold cuts, or vegetable antipasti.
