Ancient Sardinians had a saying: Chie hat pane, mai no morit (who has bread, will never die). This is true for most of the world. Pane Carasau is one of the ancient breads they were talking about. You can imagine the ancients making this bread because of its long storage capabilities and portability. 

It is a a very thin flat bread--some might call a cracker--that was traditionally made for shepherds by the housewives to carry with them for long months on high pastures with their flocks. They can be eaten with sausage and cheese, or dipped in milk to re-hydrate for colazione and drizzled with honey or jam. Pane Frattau is a soup made with shards of Pane Carasau, meat, eggs, cheese and tomato. Modern Sardinian chefs are also using pane carasau in their recipes, for instance, carasau lasagna.

The tedious method by which is is made creates a thin, crispy bread that will last literally for months, even if it happens to crack into shards along their travels. There are some who refer to this flatbread as carte della musica (music sheets) because of its thinness.
 
The dough itself is fairly simple: durum wheat, yeast, water and salt. It's rolled into extremely thin rounds and baked in a wood oven until the bread puffs up like a balloon, then quickly (with dexterity, not to get steam-burned) cut into two halves, making it even thinner. They are then toasted again in the oven and dried completely. Nowadays, in Italy you might even come across packaged Pane Carasau in supermarkets.

Ingredients

• 1 1/2 Cups Unbleached All-Purpose Flour
• 1 1/2 Cups Semolina Flour (Durham)
• 1 teaspoon, Active Dry Yeast
• 1 1/2 Cups Warm Water (Approximate, depending on humidity)
• 1 teaspoon sugar
• 1 teaspoon sea salt

The best results are achieved in a wood pizza oven, but you can use a baking steel (this holds heat better than a baking stone). Place the steel on the bottom rack (with all others removed) in an oven, the preheat to its maximum temperature (typically 550 F). If you want to use a baking stone, the cook time will be slightly shorter. You might also benefit by having a thin, metal pizza peel to remove your  pane carasau from the oven.
Directions

1. Place the baking steel into your oven and preheat to maximum temperature.
2. In a 2 cup measuring cup or small bowl, dissolve the yeast, sugar and all the water,  then proof for about 15 minutes.
3. In a stand mixer, at first combine the all-purpose flour with salt.
4. Mixing on low speed, add the yeast mixture to the flour.
5. Mixing at a low speed, add 1/4 cup at a time of the bread flour until the dough climbs the dough hook, then knead briefly into a smooth ball on a lightly floured surface.
6. Place into an oiled bowl and cover with a damp, cotton kitchen towel until doubled.
7. Knead the dough for a second time on a lightly flowered surface for 2-3 minutes, them place back into the bowl for one more hour.
8. Place the dough ball onto a lightly floured surface and cut into four equal pieces.
9. Roll each into a long cylinder about 2'3" thick, then cutting each into small segments, each one about the side of a small dinner roll.
   
10. With cupped hands, roll each segment into a ball shape.
    
11. Using a straight rolling pin, roll out each round as thin as possible, about the size of a dinner plate.
    
12. Since each one is baked separately, it's best to get help from other members of your family:  One person is responsible for rolling out the flat rounds; The baker will be responsible for placing them into the oven onto the steel (or stone), keeping a watch on them as they bake, turning them over when puffed up, and removing them; A third person is needed to cut them in half with a very sharp paring knife and stack them before toasting in the oven a second time (which can be done after all have been cut and stacked.)
    
13. The time it takes to bake your pane carasau depends on your oven. Obviously, in a 900 degree+ wood pizza oven, they will cook in less than a minute. In a 550 F oven with a baking steel, this might take 2-3 minutes. Using a baking stone, it might take a bit longer. This is the type of baking you need to keep a constant eye on, flipping over the ballooning breads briefly before removing them for cutting. I recommend studying how this is done in the video below. 
    
14. 
    
15. Remove, brush lightly with olive oil, sprinkle with fresh chopped rosemary and salt and return to the oven for a few minutes.
    
16. Let sit until cool enough to handle, then break into large pieces.
17. Serve warm.

Summer is in full swing, and with Italy currently in the midst of a full blown heatwave, here is an idea from southern Italy that will help you beat the heat...
Brioche Gelato Burgers!

More and more popular in Sicily, Puglia and Calabria, the trend is catching on. In the last several years, the sweet, glossy brioche bun has gained popularity in the States, used as the go-to bun for burgers and sliders. But the sweet, soft crumb of the classic brioche also pairs well with gelato (OK, and ice cream, too). Grilling the sliced brioche helps raise the flavor a notch. Toppings or spreads can include, crushed pistachios or sliced almonds, Nutella,  Pirouettes crackers, almond biscotti crumbs, whipped cream or zabaglione, or a smear of almond paste. How about a trio of gelato sliders? To add crunch, tuck a pizzelle inside!

Stay cool!

--GVI

Excerpt from an article by Kristan Melia on Culinary Backstreets/Naples

There is evidence that wood-fired ovens similar to the ones used in Naples today were employed by the Ancient Greeks, and some assume that Greek mariners brought this technology with them to the city. Thanks to Vesuvius’ explosive eruption in 79 AD, we can turn to Pompeii for gustatory evidence. Archeologists have unearthed 33 domed clay ovens, complete with chimneys, on the grounds of Pompeii. We know that bread was an important part of the Pompeian diet. The very volcano that would eventually lead to Pompeii’s demise actually contributed to her rise as an early producer of baked goods.

The Greek geographer, philosopher and historian Strabo observed that the area around Pompeii and Naples as a result of the soil’s volcanic fecundity, was “the most blessed of all plains, and round about it lie fruitful hills.” It turns out the slopes of Vesuvius were ideal for the growth of cereal grains, and that bread was to become a symbol of Pompeii. An engraving on the entrance to the walled town reads matter-of-factly, “Traveler, you enjoy bread at Pompeii.”

The process of grinding the grain to make the bread was arduous. However, the volcanic black lava rock of the region was ideal for shaping tools to grind the local cereals. The practice of crushing, grinding and pounding wheat through a mill was known as pistor and by 160 BC, as Cato documents, the tradesmen responsible for this grinding were known as pistore. When coupled with the ingenious design of the beehive clay oven with chimney, this gave rise to the baking of deceivingly simple, pliable, leavened breads called pinse, so named for the grinding and pounding required to produce them. The pinse would travel through the Roman Empire; years later, we would know its cousins as pissaladiere in Provence, pita in the Middle East and pizza in Naples.

In the early days of bread baking in Pompeii, pistore worshiped the god Fornax, the ancient personification of the oven. It is from Fornax that we also derive the word forno (oven), as in forno a legna (wood oven). Every year on February 17, Pompeii’s guild of oven tenders celebrated Fornacalia, lighting and feeding fires in much the same way modern Neapolitans light fires in commemoration of Saint Anthony the Abbot’s day. Years later, Pompeii’s bakers would switch their pious devotions to the goddess Vesta, protector of the hearth – perhaps a testament to the reverence they harbored for the fire that fueled their precious ovens.

For all the early success Vesuvius afforded Pompeii’s vibrant grain economy, the volcano would eventually become the town’s undoing. But the traditions of the pistore live on today in the ancient vicolos and back alleys that thread through Naples’ historic center.

CLICK HERE TO READ MORE...

Chie hat pane mai non morit.--Sardinia Proverb
One who has bread never dies.

In Sardinian bakeries there is a time honored tradition of elaborate and intricate decoration of celebration breads for weddings and also for Pasqua (Easter), called
Pane Pasquelina, or in local dialect known as Su Coccoi or Pane Coccoi.

The designs recall ancient symbols from the many cultural influences in Sardinia.  The shapes include the crown, wreathes, the chick, a girl, doves, fish, small baskets, fruits and flowers. Especially for Easter, whole eggs are incorporated into each design, sometimes hidden but often exposed within the design theme. These breads are considered symbols of fertility and good luck. When you look at the intricacies of these artisinal breads, it's surprising to think the only tools used are a small knife and scissors.

Two interesting shapes are called Sa Pippia and Lazzaro. Sa Pippia is a doll-shaped bread with seven legs, one for each day of the Holy Week. This bread was used as an Easter Advent Calendar, one leg given to a child each day leading up to Easter Sunday. Lazzaro represents the body of Lazarus wrapped in a shroud, a symbol of resurrection.

Watch as the Nonni teach the younger women how to create Pane Coccoi
and then bake them in a community oven.

If you'd like to try making these special breads, here is an authentic Sardinian recipe that I translated and converted...
Recipe

• 4 cups Semolina Flour (Pasta Flour) - holding back 1 cup flour to adding as needed
• 1 - 3/4 cups warm water
• 1 tablespoon yeast  
• 1 teaspoon salt

You'll need a pizza stone to bake these breads.

1. Place the yeast into a small bowl with the water. Let it proof for 3-5 minutes
2. Put about 1 cup of the flour to start in a stand mixer, adding the salt, then turned on low, mix the dry ingredients. 
3. Add the yeast/water mix and mix well, slowly adding 1/2 cup of flour at a time until a dough ball begins to form. (The 1 cup of four can be added if needed, but keep in mind, you can always add, but you can't take it out if your dough gets too tough.)
4. As soon as the dough begins to take shape, start kneading the dough on low speed for 10-15 minutes. You need to obtain a homogeneous, elastic and consistent dough. It should not be stick, but you don't want it too dense, either. The dough should start to have a smooth surface and be elastic.
5. You can pull off a piece to test it: work it with your palms pushing away on your work table, until you you almost feel a crackle under your hands--air bubbles will burst. At this point, the dough is ready. Work the rest of your dough in the same way as your test piece.

Shaping the Dough

• Using scissors or a pasta cutter, cut and then roll out elongated cylinders. Keep the extra dough under plastic wrap as you work.
  
• Shape as you like using the scissors or a small paring knife.
• Place the freshly prepared breads on lightly floured kitchen cloths, cover them and let them rise for at least two hours.
• After the rise, handling them gently, you can use your knife or scissors to make further decorative cuts.
  

Baking
Preheat your oven to 450 F degrees with the pizza stone on the middle rack. Place a sheet pan on the bottom or lowest rack of your oven at this point.

I suggest using a pizza peel to transfer your breads into the oven and directly onto the pizza stone. If you don't have one, you can use an up-turned sheet pan lined with parchment paper (the paper will slide onto the stone with the dough). Alternately, sprinkle the back of the sheet pan with course cornmeal, then place your shaped breads on top. The cornmeal acts like ball bearings to slide your breads onto the stone.

I don't recommend baking your breads on pans simply because the pans would be cold when placed into the oven. If you do want to use pans instead of a pizza stone, use sturdy, heavy dark pans. They will heat up faster.

Just before placing your breads into your oven, pour about 1/4 cup of water into the hot sheet pan on the lower rack to create steam. Immediately shut the oven door.

Quickly transferring your formed breads into the oven, bake for the first 10 minutes at 450 degrees, then lower the temperature to 350 F degrees and continue cooking for another 20-25 minutes. You might want to quickly spray some water onto the oven's side walls halfway through the baking.
Check the browning of the bread and adjust according to your oven. These breads should be a very light tan with a fine textured crumb interior.

Remove from the oven and place on cooling racks to dry and cool completely.


There is another version that adds eggs, so you can experiment in adding eggs while you compensate by adding more flour. You can still eyeball the smoothness and elasticity of the dough when mixing. Remember, making dough for breads and pizza is a feel thing, varying depending on the humidity of the day. 


Have a great celebration! Buona Pasqua!

--Jerry Finzi

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The ancient town of of Soriano Calabro sits between the hills of Calabria and is known for the hard, spiced and shaped biscuits known as Mostaccioli (also, Mastazzola, Mustazzoli). They are traditionally made using grape must, a byproduct from wine-making process. These ornately decorated and shaped treats are popular for festivals, weddings, Christmas and Easter. The more traditional shapes include a parma (the palm), u panaru (the basket), a grasta (the heart), u pisci spada (the swordfish), and a sirena (the siren). Aside from the myriad of shapes, they are decorated with colored foil and some might even have been created using different colors of dough. These are not molded but cut and assembled by hand.

You can still see Mastazzolari (vendors) selling plastic wrapped Mostaccioli from their wooden trunks at sagre in the region, with parents buying ones shaped like a horse or bird for their children, or the devoted purchasing one shaped like a saint, angel, fish or basket as an offering on a saint's day. A heart shaped one might be given on a wedding, engagement or on San Valentino's day.

Well... Almost.  Canederli are bread dumplings found in the north-east of Italy (Trentino-Alto Adige, Friuli, and part of the Veneto), typically served in beef broth, dry or with a sauce. They are made using stale bread, milk, onions, parsley, eggs and a little flour. Often they are stuffed with speck (a smoked prosciutto), cheese, mushrooms or pancetta. You can also serve them as a side with sausages.

Canederli with Speck
Ingredients
1/2 pound of stale bread
2 eggs, beaten
6 ounces diced Speck
1 medium onion, diced
6 cups milk
fresh parsley
4 tablespoons butter, softened
1 tablespoon flour
pinch nutmeg
Pinch salt

Instructions

• Put the pieces of stale bread in a large bowl and soften them with some milk.  When completely soft, wring out excess milk. 
• Add the diced speck and then some salt, the butter, parsley and the onion. 
• Season with some nutmeg and salt.
• Mix with two eggs and stir thoroughly adding some flour if necessary.  Cover and leave to rest for 20 minutes in the refrigerator.
• Forms 2" balls from the mixture and boil them in salted hot water for 15 minutes or until they float to the top.
• Serve hot in a bowl with broth, tomato sauce. Top with grated Parmigiano Reggiano or Asiago. 

There's nothing like making a Pane di Pasqua for Easter. This is a traditional holiday egg bread that usually contains hard boiled eggs--baked right into the bread. It can be eaten as a snack with honey or jam, served with a meal or given as gifts when visiting family.

Here are some other variations on Pane di Pasqua...

--Jerry Finzi