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La Maddalena, Sardinia (Italy) / Pane Carasau

I’ve always been fascinated by the process that brought men, thousands of years ago, to crush grains and cereals, mix them with water and bake the final result.

How did they get there?

We live in an era where we do not make efforts to understand what can be eaten or not, which fruits to pick, which produce would come up from a certain process... we found it there already, in front of our eyes, directly in our mouth. What’s left for us to do is to bring processes to perfection, discover ingredients that were not accessible before, combining flavours that no one dared to try before.

Bread is something that remains magical to me and the Sardinian one, pane carasau, is a magic that has been repeated for thousands of years (dates back to 1000 BC), conceived by shepherds for its ability to last long.

Eating it feels almost (carbs) guilt-free with no compromises on taste thanks to its very light acidity and smokiness.

The one in the picture is the best I’ve ever had: bought at the local green market of La Maddalena on Wednesday.

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