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Tundu

Pane Carasau Gucciau

Pane Carasau Gucciau

Pane Carasau (Sardinian flatbread)· Gucciau

12,95 €
12,95 €
€25,90/kg
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Content

Type: Gucciau

Variety: Gucciau

Pane Carasau Guttiau by Tundu from Oliena (Sardinia) is a paper-thin, crispy Sardinian flatbread seasoned by hand with extra virgin olive oil and sea salt. Made from stone-milled Senatore Cappelli durum wheat and baked in a wood-fired oven, it represents one of the oldest and most emblematic traditions of Sardinian cuisine.

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This artisanal bread is created following the original work rhythms of Sardinian baking. Prepared with Sardinian Senatore Cappelli durum wheat, stone-milled and naturally leavened, the dough rests for 12 hours in linen and cotton cloths before being baked in a wood-fired oven.

The result is a light, fragrant, and characterful flatbread that preserves the sensory essence of Barbagia.

The Tundu family bakery in Oliena, homeland of the traditional Pane Carasau, crafts its Guttiau version with meticulous care. Using natural sourdough (Sa Madrihe), long fermentation, and carefully selected local ingredients, they elevate this ancient bread into a refined artisanal specialty.

“Pane Gucciau” — the Olienese name for Pane Carasau Guttiau — is prepared by brushing each sheet by hand with Olioliena extra virgin olive oil and a sprinkle of sea salt. This adds aromatic depth, enhancing the natural toasted notes from the wood-fired baking.

Beyond its heritage, Pane Carasau Guttiau is also incredibly versatile: perfect as a savory snack, paired with cheeses, cured meats, olives, or used as a creative base for dishes such as finta pizza (a crispy “fake pizza” made by layering softened carasau with olive oil, tomato, and mozzarella).

Carasau Guttiau greets you with a golden, paper-thin crunch that releases soft aromas of toasted wheat, followed by the smooth warmth of olive oil and a bright sparkle of sea salt; light yet deeply satisfying, it’s the kind of flavour that feels simple at first but becomes increasingly irresistible with every bite.

In the heart of Oliena, birthplace of the traditional Pane Carasau di Sardegna, the Rubanu family runs their artisanal bakery Tundu with dedication, precision, and deep respect for Sardinian heritage. Here, Pane Carasau Guttiau is still made according to time-honoured methods: using stone-milled Senatore Cappelli durum wheat, natural sourdough, long resting periods in linen cloths, baking in a wood-fired oven, and a final hand-brushed layer of extra virgin olive oil from Oliena.

Our connection to Tundu began through our long-standing relationship with Sardinia and its producers. During our early visits to the island, we discovered that Pane Carasau can vary widely depending on region, recipe, and production method. This variety sparked our curiosity and encouraged us to explore deeper — to understand how tradition, technique and ingredients shape the final product.

It was Giovanna, a trusted friend and expert on local food traditions, who introduced us to Mario Rubanu, the baker behind Tundu. She knew the authenticity and care that defined his work and encouraged us to discover his approach to Carasau. Her recommendation led us to Oliena, where craftsmanship and heritage come together in a very special way.

The first time we tried Gucciau — the Oliena version of Pane Carasau Guttiau — we were struck by its distinctive character: remarkable crispness, the aroma of freshly baked bread, subtle notes from the wood-fired oven, and the gentle touch of hand-brushed olive oil and sea salt. It offered a clear expression of how tradition and ingredient quality shape flavour.

Tundu was founded from a desire to preserve this tradition. In Oliena, the preparation of bread — especially Carasau — was once a monthly family ritual. Over time, this custom became less common, but the knowledge of how genuine Carasau should taste remained alive. This cultural memory inspired Mario to keep the craft alive.

In 2005, Mario, together with his brother and parents, opened Tundu – Piccola Panetteria Artigiana in the family home. Their goal was not volume, but authenticity and respect for local heritage.

Today, Tundu still produces around 180 kg of Pane Carasau per day, entirely by hand. Mario often refers to Tundu as a “micro-bakery” — a conscious choice to maintain quality and traditional methods.

In 2022, the bakery received the Pane e Territorio award, honouring its commitment to craftsmanship and its contribution to Sardinia’s culinary identity.

Tundu represents a living tradition — a bakery that honours Sardinia’s heritage through skill, patience, and the careful selection of local ingredients.

A product that expresses not only flavour, but the story of the place it comes from.

Ingredients (allergens in bold): Natural ingredients : Water , Salt , 100% Extra Virgin Olive Oil · Cereals containing gluten : Durum wheat

Nutritional values Per 100 ml
Energy 1767 kJ / 419 kcal
Fat 11.0 g
···of which saturates 1.8 g
Carbohydrates 65.0 g
··· of which sugars 2.2 g
Dietary fibers 3.7 g
Protein 13.0 g
Salt 2.5 g

Legal Information
Product designation Pane Carasau (Sardinian flatbread)
Variety Gucciau
Country of origin Italy
Region Sardinia
Net quantity
500 g
Ingredients
Durum wheat · Water · Salt · 100% Extra Virgin Olive Oil
Allergens See tab above containing Ingredients, nutrition & allergens
Use & storage instructions .
Producer & Importer
Producer Tundu piccola panetteria artigiana di Rubanu Mario; Via Monte Mannu 16 - 08025, Oliena (NU), Sardinia
Contact carasau.tundu@tiscali.it
Responsible food business operator (Importer) Tresmundi GmbH, Schwanenblumenplatz 18, 22119, Hamburg
Notices
Label notice Nutritional values and packaging may vary. For accurate information, please refer to the product description
Legal notice Ingredients, nutritional values, and packaging may vary. For accurate information, please refer to the product description.Images may include serving suggestions. Only the product packaging stated is included in the delivery

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