Oristano · West coast

Forno delle Pastore

The women of the west-coast oven · Family bakery

Pane carasau was made to travel. Dough of durum and spring water is rolled until light shows through, baked, split into sheets, then baked again until it keeps for weeks in a shepherd’s pack. At Forno delle Pastore the sound of a sheet cracking still opens the table. Guttiau is the same bread, passed through oil, rosemary, and salt.

How it is made

1. 01Durum flour kneaded with island water
2. 02Rolled to translucence
3. 03First bake — puff and split
4. 04Second bake — crisp and keep