Pane Carasau Wedges 500 g (Case of 12) — Su Mangianu

Pane Carasau Wedges by Su Mangianu

Pane carasau is the iconic crisp flatbread of Sardinia: a paper-thin, twice-baked sheet of durum wheat semolina, so fine it is also called carta da musica (music paper). Su Mangianu cuts it into triangular wedges and packs it in a protective 500 g tray (case of 12) for direct, no-waste table service in professional kitchens across Switzerland.

What pane carasau is

Documented in Sardinia for centuries, pane carasau was born as the bread of shepherds: baked twice to dry it completely, it stays crisp and edible for months, making it the ideal long-life staple for transhumance. The name comes from the Sardinian verb carasare, to toast. Today it is a versatile base for bread baskets, antipasti and the classic pane guttiau.

Origin and producer

This pane carasau is produced by Su Mangianu in Sardinia, Italy, under the Sardinia Food brand. Su Mangianu works to a strict quality charter: accredited testing laboratories, packaging free of PVC and chlorinated polymers, no synthetic colourings, no GMOs, no hydrogenated fats, no monosodium glutamate, only natural flavourings and sulphur dioxide below 10 ppm.

Sensory profile

Golden, blistered and extremely thin, the wedges snap cleanly and release a toasted durum-wheat aroma. The texture is dry and crackling, the flavour clean and lightly savoury from the sea salt, with no fat-heavy aftertaste thanks to just 2 g of fat per 100 g.

Technical specifications

Made from remilled durum wheat semolina (86.9%), water, sea salt and yeast. 350 kcal per 100 g, 13 g protein, 70 g carbohydrate and 4.5 g fibre per 100 g. Net weight 500 g per tray, 12 trays per case, pallet of 48 cases. Shelf life around 12 months stored in a cool, dry place.

Professional uses

Serve crisp in the bread basket alongside Sardinian cheeses such as pecorino and salumi. Make pane guttiau by warming the wedges briefly with extra-virgin olive oil, sea salt and rosemary. Layer with tomato sauce and cheese for pane frattau, or use as a crunchy base for antipasti, dips and cheese and cured-meat boards. It also works as a light, low-fat alternative to crackers for buffets and aperitivo service.

Pairings

Excellent with Sardinian pecorino, with cured meats, with extra-virgin olive oil and with full-bodied reds such as Cannonau. Pair it with our Italian cheeses, cured meats and extra-virgin olive oils to build a complete Sardinian board.

Delivery and logistics

B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). As a dry, ambient product no cold chain is required: direct distribution across Zurich, Winterthur, Schaffhausen, St. Gallen, Frauenfeld, Aargau, Bern and Basel, with 24-48 hour shipping to Ticino (Lugano, Mendrisio, Chiasso), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Valais (Sion, Martigny) and Graubunden (Chur, Davos) via partner couriers (Swiss Post PostPac, Planzer, Galliker). Ideal for stocking professional reserves on full pallets.

Who it is for

Designed for restaurants, pizzerias, hotels, delicatessens, gastronomies, Italian grocery stores and private customers passionate about Sardinian cuisine.