Processing
Our company proudly carries forward the legacy of an ancient art passed down from generation to generation.
Our method
1
Wheat milling
To produce carasau bread, the company uses the best selections of 100% Sardinian wheat which is ground in its stone mill, a guarantee of quality and tradition. The wheat comes mainly from the Marmilla, Trexenta, and Campidano areas of Cagliari.
2
Dough
We use simple and selected raw materials, such as the flours obtained in the milling phase, to create a genuine and authentic dough.
3
Leavening
Once the dough is portioned, it must reach optimal leavening to be worked.
4
Cooking
The cooking phase consists of two steps at high temperatures, the first of which allows the pastry to swell and separate into two distinct "sheets". The individual parts of the pastry opened and left to cool, are finally toasted during the last cooking phase called "carasatura", which gives the product crunchiness, fragrance, and friability.
Experience and passion
Our company is based on the experience and passion handed down from our mother, guaranteeing high quality and continuity of the product with local traditions.
Regional raw materials
We carefully select raw materials of regional origin, giving value to the territory and its culinary richness.
Innovation and tradition
We combine the use of new and modern manufacturing processes, thanks to the use of the most recent and innovative technologies, with respect for ancient traditions, to offer an excellent product that combines the best of both worlds.
