The limestone walls of the Supramonte above the Oliena vineyards, in Sardinia

Carasau and guttiau · Fiore, Milan

Carasau bread and guttiau

The Supramonte above the Oliena vineyards (a landscape). Photo Gianni Careddu, CC BY-SA 4.0, Wikimedia Commons

Carasau is the Sardinian «music paper»: a very thin, crisp flatbread that makes that sound when it breaks. Guttiau is the same bread with a drizzle of oil and a little salt, passed over the fire again.

At Fiore you find them on the board and under the dishes: with roast pecorino and Sardinian ham, with Sardinian cheeses and honey, with raw fish and bottarga.

Guttiau bread, carasau seasoned and baked

At Fiore

What you will find with us

On the menu

Pecorino arrosto con prosciutto sardo e pane carasauRoast pecorino with Sardinian ham and carasau bread
Formaggi sardi assortiti sul pane guttiau con mieleAssorted Sardinian cheeses on guttiau bread with honey

From the kitchen, according to the market

Pasta all’astice (con carasau)Lobster pasta (with carasau bread)
Carasau (o guttiau) con crudo e bottargaCarasau (or guttiau) bread with raw fish and bottarga

Prices are on the menu at the restaurant.

Carasau, guttiau, what is the difference

Carasau is the dry sheet. Guttiau, which means roughly «dripped», is carasau with oil and salt. There is a third way, pane frattau, which puts it in a dish with broth, sauce, pecorino and egg.

Where you find it with us

Under the roast pecorino with Sardinian ham, under the Sardinian cheeses with honey, with raw fish and bottarga, and in the lobster pasta.

Did you know

Stories and facts, with the source

Pane carasau

In Sardinian: pane carasau, pane carasatu, carta da musica; pane 'ine (Ollolai); pane lentu o modde (Orani, versione morbida)

A very thin Sardinian bread, baked twice, that makes a snapping sound when broken and keeps for weeks.

It is called “carta da musica”, music paper, for the sound it makes when it snaps. Source: sardegnaturismo.it
Each disc swells like a balloon in the oven and splits into two very thin sheets, which then go back into the oven a second time. Source: files.regione.sardegna.it
It was born to last: the sheets kept for weeks during the shepherds' transhumance. Source: sardegnaturismo.it

Pane guttiau

In Sardinian: pane guttiau

Carasau bread with a drizzle of oil and salt, heated again over the fire.

Guttiau means more or less “dripped”: it is carasau with a drizzle of oil and salt, heated again over the fire. Source: sardegnaturismo.it
Carasau, guttiau and frattau are the same bread in three lives: dry sheet, sheet with oil and salt, dish with broth, sauce, pecorino and egg. Source: sardegnaturismo.it

Frequently asked questions

What people ask us.

What is carasau bread?

It is a very thin, crisp Sardinian bread, also called «music paper» for the sound it makes when it breaks.

What is the difference between carasau and guttiau?

Guttiau is carasau with a drizzle of oil and a little salt, passed over the fire again.

Which dishes have carasau or guttiau?

Roast pecorino with Sardinian ham and carasau, Sardinian cheeses on guttiau with honey, carasau with raw fish and bottarga, lobster pasta with carasau.

Where can I see the prices?

Prices are not on the website: you will find them on the menu at the restaurant.

How do I book?

On WhatsApp at +39 347 698 8655 (you can write in English) or by phone on +39 02 4895 5382. We are at Via Savona 59, in Milan’s Tortona district.

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Photo credits

Carasau bread, the thin crisp sheets: photo by Shardan on Wikimedia Commons, licence CC BY-SA 3.0
A stack of carasau bread on a cloth: photo by Luigi Chiesa on Wikimedia Commons, licence CC BY 3.0
Guttiau bread, carasau seasoned and baked: photo by Francesc Fort on Wikimedia Commons, licence CC BY-SA 4.0

On WhatsApp, in English too