Sardinia tradition of dry bread olive oil flavor 2014 Rome Prize (Premio Roma) most of the bread Sardinia tradition of preserved food in the Italian championship in the bread and traditional bread product department of, Pane Karazau. (In the Sardinian dialect, written as Carasatu.) Or, also known as the Carta da Musica (carta da musica "music"). Giulio Burroni Inc., tradition Commitment, has been making only only semolina flour and yeast and salt of durum wheat. The dough bulged like a post-fermentation balloon from tearing in two with a single hand one, from to finish the crispy baked twice, only, it is also said to be the bread to make baked twice. This Guttiau is, in front of the twice baked, crowded paint the Pepper & Salt mix, it comes with a scent of the mix pepper spice after baked. Time, Rose Marie, with a herb salt a mix of three types of oregano, you have more feel free to finished As you can eat in the snack sense. Giulio Warped Roni product, was cut into a thing to eat Ease of magnitude are eating as it is in the field you Yes and individually wrapped. Wine is the favorite one is, you can eat as it is crispy as appetizers. It is simple and taste that does not get tired to eat every day. Also Guttiau more fragrant, is a delicious scent of herbs Salt-catching after. 2014, at the Rome Prize, which is annually held in Rome, was selected as the best bread in Italy.
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